Mezcal-Infused Mole Negro Braised Pork

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork shoulder slowly braised in a smoky Oaxacan mole negro sauce with a splash of fragrant mezcal to enhance the deep flavors. This Mexican-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, cut into 2-inch cubes, Oaxacan mole negro sauce, mezcal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Mexican cuisine 560 cal/serving

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Ingredients

3 lbs pork shoulder, cut into 2-inch cubes
3 cups Oaxacan mole negro sauce
1/4 cup mezcal
2 cups chicken stock
5, minced garlic cloves
1 large, diced yellow onion
3 tbsp vegetable oil
1 1/2 tsp salt
1 tsp black pepper
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat. Season 3 lbs pork shoulder cubes with 1 1/2 tsp salt and 1 tsp black pepper, then brown in batches for 4-5 minutes per batch until deeply caramelized. Set browned pork aside.
Step 2: Reduce heat to medium and add 1 large diced yellow onion and 5 minced garlic cloves to the pot. Sauté for 5 minutes until soft and fragrant.
Step 3: Return the browned pork to the pot and pour in 3 cups Oaxacan mole negro sauce, 1/4 cup mezcal, and 2 cups chicken stock. Stir gently to combine.
Step 4: Bring to a simmer, cover with a lid, and reduce heat to low. Braise for 2.5 to 3 hours, stirring occasionally, until pork is fork-tender and sauce thickens.
Step 5: Garnish with 1/4 cup chopped fresh cilantro before serving alongside rice or warm tortillas.