Mole-Inspired Slow Cooker Pork Shoulder with Cocoa and Ancho Chile

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender slow-cooked pork shoulder infused with rich cocoa, smoky ancho chile, and warm spices, perfect for tacos or hearty plates. This Mexican-inspired slow-cooker recipe, ready in about 500 minutes, pairs olive oil, onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 3 lbs pork shoulder, trimmed and cut into 3-inch chunks
• 2 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tbsp ancho chile powder
• 2 tbsp cocoa powder (unsweetened)
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 can (14.5 oz) diced tomatoes (canned)
• 1 cup chicken broth
• 1 tbsp brown sugar
• 1 1/2 tsp salt
• 1 tsp black pepper
• optional lime wedges, for serving
• 1/4 cup fresh cilantro, chopped, for garnish

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown 3 lbs pork shoulder chunks on all sides for 8-10 minutes total, then transfer to a slow cooker.
2. Step 2: In the same skillet, add 1 large diced onion and sauté for 5 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp ancho chile powder, 2 tbsp unsweetened cocoa powder, 1 tbsp ground cumin, and 1 tsp ground cinnamon; cook for 1 minute to toast spices.
4. Step 4: Add 1 can (14.5 oz) diced tomatoes, 1 cup chicken broth, 1 tbsp brown sugar, 1 1/2 tsp salt, and 1 tsp black pepper to the skillet. Bring to a simmer and cook for 3 minutes.
5. Step 5: Pour the tomato-spice mixture over the pork in the slow cooker. Cover and cook on low for 8 hours until pork is tender and shreds easily.
6. Step 6: Shred pork in the slow cooker with two forks and stir to combine with sauce. Serve with lime wedges and 1/4 cup chopped fresh cilantro.