Holy Mole Posole

• Crockpot ingredients
• 1/4 cup prepared Mole sauce
• 3 cans (10 oz) green enchilada sauce (choose your strength)
• 1 large onion, diced
• 3-5 cloves minced garlic
• 2 tsp cumin
• 1 tsp. dry oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp hot sauce
• 5 drops liquid smoke
• 3-4 lb. bone-in pork shoulder roast (if shoulder has a lot of fat, trim)
• 2 cans (15 oz) white hominy, drained
• 1/4 cup chopped fresh cilantro
• 2 TBS fresh lime juice
• 1/4 tsp. liquid smoke
• Condiments:
• Shredded Cheddar and /or Jack cheese
• Cubed avocado
• Lime wedges
• Hot sauce
• Crushed tortilla chips
• Salsa or diced fresh tomatoes
• Warm tortillas (flour or corn)

1. Mix first 10 ingredients in the slow cooker. Add pork roast on top. Spoon the hominy over the roast.
2. Cover. Set crock pot on "high" for 45 minutes. Then set to "low" for 7-9 hours (occasionally turn the roast).
3. Take out the pork and shred it with 2 forks. Remove bone (skim off any fat, if desired). Add shredded pork meat back into crock pot, along with cilantro, lime juice, 1/4 tsp. liquid smoke (or to taste). Bring back up to temperature.
4. Keep mixture in the crock pot. Set out containers of desired condiments, and have guests ladle into soup bowls.

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Taken from www.epicurious.com/recipes/member/views/holy-mole-posole-50052947 (may not work)