Friday, 2 January 2015

Recipe: Murray Valley Pork Mole

Gastrology bloggers received the product courtesy of Murray Valley Pork.
Mole is a popular spicy Mexican sauce which has a decadent taste from being made with chocolate.

The pulled pork mole is one of our favourite Mexican dishes. Here is our super easy cheat's pulled pork mole recipe using Murray Valley Pork Topside. 


1.4 kg Murray Valley Pork Topside, rindless (cap-off)
450g Mayordomo Black Mole
  1. Prepare the mole according to instructions in a saucepan. 
  2. Brown the pork in a separate saucepan.
  3. Slow cook the pork in a slow cooker for 8 hours on the "low" setting.
  4. Using a slotted spoon, remove the meat from the slow cooker to a board, leave to cool a little, then use forks or your fingers to tear into shreds.
  5. Serve!
We served our pulled pork mole with some brown rice and a fresh rocket salad.
Holy Mole(y)! This dish was simply delicious. The pulled Murray Valley Pork meat was tender and delicious with the perfect hint of heat. We loved the taste of the rich mole chilli-chocolate sauce which had developed a delicious depth of flavour from being cooked with the pork. The hint of sweetness from the moles was cut beautifully by the fresh salad, and the brown rice brought the whole dish together.
Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

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