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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 500 minutes pairs olive oil, large 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.

Prep: 20 min Cook: 480 min Serves 6 Mexican cuisine 520 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Mole-Inspired Slow Cooker Pork Shoulder with Cocoa and Ancho Chile take to make?

Total time is about 500 minutes (20 min prep + 480 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 Mole-Inspired Slow Cooker Pork Shoulder with Cocoa and Ancho Chile?

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 olive oil from drying out.

Can I substitute ingredients in Mole-Inspired Slow Cooker Pork Shoulder with Cocoa and Ancho Chile?

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 Slow Cooker Pork Shoulder with Cocoa and Ancho Chile 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 Slow Cooker Pork Shoulder with Cocoa and Ancho Chile?

Mexican slow cooker 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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