Slow Cooker Mole Pulled Pork Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pulled pork cooked in a slow cooker with a rich mole sauce of chili, chocolate, and peanut butter, then wrapped in tortillas with cheese and jalapeños. Big Mexican flavors with minimal hands-on effort, made simple by the slow cooker.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 900 g | 2lbs boneless pork shoulder
- 2 dried ancho chillies (you can also use 1tsp chipotle paste)
- 1 x400g | 14oz can chopped tomatoes in tomato sauce
- 3 large garlic cloves (peeled)
- 2 red onions (peeled and roughly chopped)
- 4 squares dark chocolate
- 1 tbsp smooth peanut butter
- 1 tbsp sugar
- 1 small cinnamon stick
- salt and pepper to season
- a little vegetable oil to sear the pork
- ––––
- 6 small flour tortillas (or four large)
- 100 g | 3oz grated cheddar cheese (or more, if you like)
- 2-3 tbsp Baxters Jalapeños Deli Toppers (diced, to serve)
- fresh coriander (cilantro, roughly chopped, to serve)
At a glance
PER SERVING · TIME 490M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8h
- Sodium
- 1498mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 480mg
- Calcium
- 175mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1498MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.