Mole-Inspired Slow Cooker Pork Shoulder with Toasted Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Slow-cooked pork shoulder infused with a rich, complex mole-inspired sauce featuring toasted spices and a hint of chocolate, perfect for shredding. This mexican-inspired pork ready in about 510 minutes pairs boneless pork shoulder, stemmed and seeded dried ancho chilies, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, 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, boneless pork shoulder
• 3, stemmed and seeded dried ancho chilies
• 3, stemmed and seeded dried guajillo chilies
• 2 tbsp vegetable oil
• 1 large, chopped yellow onion
• 4, minced garlic cloves
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp unsweetened cocoa powder
• 1 cup canned crushed tomatoes
• 1 1/2 cups chicken broth
• 1 tbsp brown sugar
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp apple cider vinegar
• 1/4 cup chopped (optional, for garnish) fresh cilantro

Instructions

1. Step 1: Toast 3 dried ancho chilies and 3 dried guajillo chilies in a dry skillet over medium heat for 2-3 minutes until fragrant, flipping frequently to avoid burning. Transfer to a bowl and cover with hot water for 20 minutes to soften.
2. Step 2: In the same skillet, heat 2 tbsp vegetable oil over medium heat. Add 1 large chopped yellow onion and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves, 1 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp dried oregano; cook for 1 minute until aromatic.
3. Step 3: Drain the softened chilies and transfer them to a blender with the sautéed onion mixture, 1 tbsp unsweetened cocoa powder, 1 cup canned crushed tomatoes, 1 1/2 cups chicken broth, and 1 tbsp brown sugar. Blend until smooth.
4. Step 4: Place 3 lbs boneless pork shoulder in a slow cooker. Pour the mole sauce over the pork. Season with 1 1/2 tsp salt, 1/2 tsp black pepper, and 2 tbsp apple cider vinegar.
5. Step 5: Cover and cook on low for 8 hours or until the pork is tender and shreds easily. Shred the pork with two forks and stir it into the sauce. Garnish with 1/4 cup chopped fresh cilantro if desired before serving.