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Cider-and-Beer-Braised Pork with Chocolate Mole

Experience a unique fusion of flavors with this Cider-and-Beer-Braised Pork topped with a rich chocolate mole. The pork is slow-braised in a savory blend of cider and beer, creating tender meat that pairs perfectly with the bold, slightly spicy mole sauce. This dish combines sweet, savory, and bold elements for a meal that stands out on any table.

Cider-and-Beer-Braised Pork with Chocolate Mole in packaging
Image courtesy of The National Pork Board
MADE WITH:
Boneless Pork Shoulder Butt Boneless Pork Shoulder Butt
16

INGREDIENTS

swiftMeats Time3 hours
swiftMeats Serving8

SERVINGS

Cooking style image

Ingredients:

  • 2 1/4 lb Swift Boneless Blade Pork Roast (exterior fat removed and cut into 1-inch cubes)
  • 1/2 tsp salt
  • 3 Tbsp canola oil (OR olive oil)
  • 1 small onion (finely chopped)
  • 1/2 C slivered almonds
  • 1 jalapeno chilies (large, seeds removed and minced)
  • 1 clove garlic (minced)
  • 2 tsp coriander seeds (whole)
  • 2 tsp cumin seed
  • 2 tsp smoked paprika
  • 2 tsp ancho powder
  • 16 oz lager beer (2 cups)
  • 2 C apple cider (OR juice, pure pressed, pasteurized, not from concentrate)
  • 3 oz Mexican chocolate (grated or very finely chopped*)
  • 3 lime (juiced and zested)
  • 6 C cooked rice

Directions:

  1. Pat pork cubes dry with paper towels; season with salt. Heat 2 Tbsp of oil over medium-high heat in 5- to 6-quart heavy Dutch oven. Add half of the pork. Cook 2 to 3 minutes or until browned, stirring occasionally. Using slotted spoon, transfer pork to bowl. Brown remaining pork in remaining 1 tablespoon oil. Add all pork back to Dutch oven.
  2. Stir in onion, almonds, jalapeño and garlic. Cook, uncovered, over medium-low heat for 5 to 7 minutes or until onion is crisp-tender and translucent. Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 minute. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hours.
  3. If desired, cool mixture. Cover and refrigerate for up to 1 day. Spoon and discard fat from top of chilled mixture. Heat mixture over medium-high heat.
  4. Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
  5. Serves 8 (3/4 C pork mole plus 3/4 C rice per serving).
  6. * If Mexican chocolate is unavailable, use 3 ounces bittersweet chocolate plus 1 1/2 tsp ground cinnamon and 3 drops almond extract.
  7. To Plate: Spoon rice into shallow bowls and top with pork in mole sauce.
Recipe courtesy of The National Pork Board
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