Mezcal-Infused Mole Negro Braised Pork

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Garnish with 1/4 cup chopped fresh cilantro before serving alongside rice or warm tortillas.

Frequently asked questions

How long does Mezcal-Infused Mole Negro Braised Pork take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mezcal-Infused Mole Negro Braised Pork?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep oaxacan mole negro sauce from drying out.

Can I substitute ingredients in Mezcal-Infused Mole Negro Braised Pork?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mezcal-Infused Mole Negro Braised Pork for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mezcal-Infused Mole Negro Braised Pork?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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