Campfire Mole Pulled Pork with Rice and Beans
Chocolately, complex Mole Negro makes a delicious sauce for tender, slow-cooked pork shoulder while tart, nutty Pipian Mole Verde makes a tasty sauce for rice and beans.
Prep time: 5 min | Cook time: 180 min | Yields: 8 portions
2 lbs pork shoulder
1 medium onion, large diced
2 bay leaves
¼ cup brown sugar
¼ cup red wine vinegar
1 Tbsp kosher salt
Place pork shoulder in large stock pot or Dutch oven. Cover with water by 2 inches. Add onion, bay leaves, brown sugar, salt, half a cup of Oaxacan Mole Negro Sauce Starter, and red wine vinegar. Bring to a boil, then lower heat to a simmer and cook for 2 to 3 hours, until meat is fork tender.
Remove meat from pot and let cool slightly. While meat is cooling, reduce the cooking liquid by half. When reduced, whisk in the remaining 1 ½ cups Mole Sauce Starter. Keep on a low simmer for 20 minutes until slightly thickened.
Pull cooked pork shoulder meat apart into large chunks. Discard any large pieces of fat or sinew. Add to the mole sauce, and heat for 10 minutes until meat is hot. Season to taste.
Prep time: 5 min | Cook time: 25 min | Yields: 6 servings
In a medium pot, add parboiled rice, water and salt. Bring to a boil, then lower heat to a simmer. Cook for 18 to 20 minutes covered. Fluff with a fork, and keep aside hot.
In a separate pot, heat the other 2 cups of water. Whisk in the Pipian Mole Verde Sauce Starter and let simmer for 5 minutes on low heat. Add the cooked beans, and simmer for 5 more minutes until beans are hot.
Serve beans and sauce separately from the rice, or mix together as desired.
2 cups cooked white beans or other favorite beans
1 cup parboiled white rice
2 cups water
2 tsp Kosher salt