Mole-Inspired Pork Tacos with Roasted Tomato Salsa

By · Reviewed by AislePrompt Editorial · ·

Tender pork slow-cooked with warm mole spices, served in soft corn tortillas with a smoky roasted tomato salsa and fresh cilantro. This mexican-inspired tacos & burritos ready in about 440 minutes blends tablespoons olive oil, teaspoon chipotle powder, teaspoon cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 420 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add 2 pounds pork shoulder cut into 1-inch cubes seasoned with 1 teaspoon chipotle powder, 1 teaspoon cumin, 1/2 teaspoon cinnamon, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Brown the pork in batches for 5-6 minutes until all sides are golden.
  2. Step 2: Transfer the browned pork to a slow cooker. Pour in 1 can (14.5 oz) canned fire-roasted diced tomatoes with their juices and 1/2 medium chopped white onion. Stir to combine.
  3. Step 3: Cook on low for 6-8 hours until the pork is very tender and shreddable.
  4. Step 4: Just before serving, mix 1/4 cup chopped fresh cilantro and 1 tablespoon lime juice into the pork. Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
  5. Step 5: Assemble tacos by filling each tortilla with shredded pork, a spoonful of the tomato salsa from the slow cooker, 1/2 cup sour cream, and slices from 1 medium avocado.

Equipment for this recipe

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Frequently asked questions

How long does Mole-Inspired Pork Tacos with Roasted Tomato Salsa take to make?

Total time is about 440 minutes (20 min prep + 420 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Mole-Inspired Pork Tacos with Roasted Tomato Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Mole-Inspired Pork Tacos with Roasted Tomato Salsa?

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 Mole-Inspired Pork Tacos with Roasted Tomato Salsa 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 Mole-Inspired Pork Tacos with Roasted Tomato Salsa?

Mexican tacos & burritos 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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