Ingredients

The following ingredients have 8 Servings
  • 4 lb boneless pork shoulder (cut into 4 pieces)
  • 1 tbsp cumin
  • 1 tbsp sea salt
  • 1 tsp ground black pepper
  • 1 tbsp coconut oil
  • 1 tbsp coconut oil
  • 1 small red onion (diced)
  • 4 garlic cloves (minced)
  • 2 cups bone broth (or chicken broth)
  • 1/4 cup tomato paste
  • 1/4 cup almond butter
  • 1 tbsp chipotle powder
  • 1 tbsp ancho chili powder (or regular chili powder)
  • 1 tsp cinnamon
  • 1/4 tsp dried oregano
  • 2 tbsp raisins
  • 5 tbsp unsweetened cocoa powder

Instruction

  • Set the Instant Pot to SAUTÉ, then add coconut oil to the liner. Season the pork with cumin, salt, and pepper.
  • Add the pork and sear for 2 minutes per side. Turn off the Instant Pot and leave the pork in the liner.
  • To make the mole sauce, heat coconut oil in a saucepan over medium high heat. Add garlic and onion, and sauté for 3-4 minutes until fragrant.
  • Add bone broth, tomato paste, almond butter, chipotle powder, chili powder, cinnamon, oregano, and raisins, and stir until combined.
  • Let the mixture come a to boil, then lower the heat to simmer. Cover and simmer for 5 minutes. Stir in cocoa powder.
  • Use an immersion blender to blend the sauce together, or transfer to a regular blender to blend.
  • Pour the sauce over the pork in the Instant Pot. Cook for 60 minutes on MANUAL, then quick release pressure.
  • Remove the pork and shred with two forks. Add the pork back into the pot to combine with the sauce.
  • OPTIONAL: Add the pork mole to a baking sheet and broil for 4-5 minutes to make it crispy.
  • Serve alone, in tacos, burrito bowls, nachos, and more!