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Ingredients (17)

  • 1 2 1/4-pound boneless pork shoulder roast (Boston Butt roast),
  • exterior fat removed and cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 3 tablespoons canola OR olive oil
  • 1 small onion, finely chopped
  • 1/2 cup slivered almonds
  • 1 large jalapeño chile, seeds removed and minced
  • 1 clove garlic, minced
  • 2 teaspoons whole coriander seed
  • 2 teaspoons cumin seed
  • 2 teaspoons smoked paprika
  • 2 teaspoons ancho chile powder
  • 16 ounces lager beer (2 cups)
  • 2 cups pure pressed, pasteurized apple cider OR juice (not from concentrate)
  • 3 ounces grated or very finely chopped Mexican chocolate*
  • 3 limes, juiced and zested
  • 6 cups hot cooked rice
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The first time I had this was the summer after my Aunt and Uncle moved to Pheonix, AZ for his health back in the 60’s. We were invited to the home of some friends of theirs and the hostess gave me the recipe for this unusual pork roast. I thought it sounded strange and was surprised when I found I loved it. You can get the Mexican chocolate online but I have found that the substitution at the end of the recipe works just fine.


  1. 1Pat pork cubes dry with paper towels; season with salt. Heat 2 tablespoons 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. 2Stir 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.

  1. 1If 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.

Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.

  1. 1Serves 8 (3/4 cup pork mole plus 3/4 cup rice per serving).
  • If Mexican chocolate is unavailable, use 3 ounces bittersweet chocolate plus 1 1/2 teaspoon ground cinnamon and 3 drops almond extract.
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