Slow-Braised Pork in Seven-Mole Sauce

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

Tender pork shoulder slow-cooked in a rich and complex Oaxacan seven-mole sauce bursting with deep layers of spices and chocolate. This mexican-inspired pork ready in about 180 minutes blends pork shoulder, olive oil, medium yellow onion, chopped 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 480 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: 160 min Serves 6 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Pat dry 2 lbs pork shoulder and brown it in the oil on all sides, about 3 minutes per side until golden and caramelized, then remove pork and set aside.
  2. Step 2: In the same pot, add 1 medium chopped yellow onion and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 1 cup Oaxacan seven-mole paste, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring constantly, for 2 minutes until the paste darkens and becomes aromatic.
  4. Step 4: Pour in 2 cups chicken broth and add 1 oz chopped Mexican chocolate. Stir until the chocolate melts and the sauce is smooth.
  5. Step 5: Return the browned pork shoulder to the pot, nestling it in the mole sauce. Reduce heat to low, cover, and simmer gently for 2.5 hours until pork is fork-tender and the sauce thickens.
  6. Step 6: Remove pork and shred it with two forks. Return shredded pork to the sauce and stir gently to coat.
  7. Step 7: Serve sprinkled with 2 tbsp toasted sesame seeds and 1/4 cup fresh cilantro leaves for a fragrant finish.

Frequently asked questions

How long does Slow-Braised Pork in Seven-Mole Sauce take to make?

Total time is about 180 minutes (20 min prep + 160 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Braised Pork in Seven-Mole Sauce?

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 Slow-Braised Pork in Seven-Mole Sauce?

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 Slow-Braised Pork in Seven-Mole Sauce 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 Slow-Braised Pork in Seven-Mole Sauce?

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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