INGREDIENTS
1 (15-ounce) can tomato sauce
1 cup raisins
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon minced canned chipotle chili pepper
3 garlic cloves, peeled
1 (3-pound) boneless pork shoulder or butt roast, fat trimmed
Kosher salt and pepper, as needed for seasoning
¼ cup minced fresh cilantro
3 tablespoons lime juice
12 (6-inch) corn tortillas, warmed (more if you like to double your tortillas)
DIRECTIONS
Full recipe at : yummly.com
Combine tomato sauce, raisins, chili powder, chipotle and garlic in slow cooker. Slice roast crosswise into 4 equal pieces and season generously with salt and pepper.
Nestle roast into a slow cooker, cover, and cook until roast is tender, 9 to 10 hours on low or 6 to 7 hours on high.
Transfer roast to bowl and let cool slightly. Shred into bite-sized pieces, discarding excess fat. Using a large spoon, skim excess fat from surface of mole sauce.
Transfer sauce to blender and process until smooth, about 1 minute. Stir in cilantro and lime juice, season with salt and pepper to taste, and adjust consistency with hot water as needed. Stir about 2 cups of sauce in shredded pork.
Serve with warm tortillas, remaining sauce and any toppings like guacamole, salsa, sour cream or onions.
NOTES
Topping Suggestions: Avocado, guacamole, salsa, onions, radish, lime wedges, cheese, or sour cream.
