Mexican Pulled Pork

• 1 each Pork Shoulder Blade Roast (Boston Butt) approx. 6-7 Pounds
• 1 each Green Bell Pepper, Sliced
• 1 each Red Bell Pepper, Sliced
• 2 each Onions, Sliced
• 1 tbsp Dried Oregano
• 1 tsp Lawry's Season Salt
• 1 tsp Granulated Garlic
• 1 tsp Granulated Onion
• 1 tsp Cumin
• 1 tsp Corriander
• 1/2 tsp Black Pepper
• 1/2 tsp Cayenne Pepper
• 1/4 cup Raisins
• 6 each New Mexico Chile Peppers, Seeded
• 1/4 cup Almonds, Roasted
• 1 tbsp Granulated Garlic
• 1/2 tsp Cumin
• 1/4 tsp Cinnamon
• 1/4 tsp Allspice
• 1/4 tsp Corriander
• 1/4 tsp Black Pepper
• 1 tbsp Tomato Paste
• 1 tsp Sesame Oil
• 1 quart Pork Stock (may substitute Chicken Stock)
• 1/2 oz Unsweetened Chocolate
• 1 each Slice of Bread, Toasted Dark
• 2 tbsp Brown Sugar (how come you taste so good?)

1. Mix all ingredients for dry rub thouroughly.
2. Apply dry rub to outside of pork butt, liberally.
3. Lay out fire for for indirect cooking.
4. Place pork but over drip pan, add wood chips for smoking.
5. Cook at 250-300F, replinishing wood chips as needed for 2-3 hours.
6. While pork is smoking, start mole sauce.
7. Place chile peppers, and raisins in wide bottomed sauce pan, over medium heat.
8. Cook for 5-7 minutes until they become aromatic.
9. Add spices, tomato paste, almonds, and sesame oil to pan.
10. Cook an additional 1 minute
11. Add stock to pan, increase heat to medium-high, and bring to a boil.
12. When sauce comes to a boil, add chocolate, an crumbled, toasted bread then reduce heat to a simmer.
13. Simmer sauce for one hour, then using either an immersion blender or stand blender, puree the sauce until smooth.
14. Return sauce to a simmer for another hour, then add brown sugar, and season with salt if neccesary.
15. After pork butt has been thouroughly smoked, lightly sautee the peppers and onions.
16. Place peppers, onions, mole sauce, and pork but in baking dish, and tent with aluminum foil.
17. Return pan to indirect heat until the pork easily shreds and pulls away from the bone.
18. Mix the shredded pork with the sauce, peppers, and onions.
19. Serve on warm tortilla shells with your choice of condiments.
20. Some suggestions: Salsa Fresca (a quick recipe is available on my profile), Shredded Cheese, Fresh Cilantro Leaves, Sour Cream, and Sliced Avocado.

green bell pepper, red bell pepper, onions, oregano, salt, garlic, onion, cumin, black pepper, cayenne pepper, raisins, mexico, garlic, cumin, cinnamon, allspice, black pepper, tomato, sesame oil, pork, chocolate, bread, brown sugar

Taken from cookpad.com/us/recipes/334784-mexican-pulled-pork (may not work)