Mole Carnitas with Strawberry Salsa

I created this dish for the 1, 2, 3 Cook & Snap Recipe Contest sponsored by The Foodie Blogroll. Each month, participants are asked to create a signature recipe using three ingredients. This month's ingredients were--in the spirit of Valentine's Day--chocolate, strawberry, and cinnamon.

~ Please VOTE for my entry! ~

Immediately, I knew I didn't want to make something sweet. Too obvious, right? But, how could I combine such desserty ingredients into a savory dish?

The answer: Mole and salsa.

A traditional mole sauce contains a long list of ingredients--including several kinds of chile peppers, garlic, seeds, nuts, tomatoes, spices, herbs, chocolate--and takes several days to make. According to Diana Kennedy, the authority on Mexican food:

The word mole comes from the Nahuatl word molli, meaning "concoction." The majority of people respond, when mole is mentioned, with "Oh yes, I know--that chocolate sauce. […]" Well, it isn't a chocolate sauce. One little piece of chocolate (and in Mexico we used to grind cacao beans for the mole) goes into a large casserole full of rich dark-brown and russet chiles. […] As in other Mexican sauces, the seasonings and spices are not used with such a heavy hand that they vie with each for recognition, but rather build up to a harmonious whole.

For my recipe, I include the chocolate in the form of unsweetened cocoa powder AND chocolate stout beer to braise a big hunk of pork (because, what's sexier than deliciously fatty pork? NOT MUCH). There's cinnamon in there, too, which is traditional for a mole sauce. A sweet and spicy strawberry salsa tops it off.

Mole Carnitas with Strawberry Salsa

carnitas adapted from Pinch of Yum

For the carnitas:

4-5 pound pork boneless shoulder

5 garlic cloves

1 tablespoons Kosher salt

1 teaspoon each of unsweetened cocoa powder, cinnamon, cumin, chili powder, dried oregano, & black pepper

1/2 teaspoon cayenne

1/4 teaspoon allspice

12 ounces chocolate stout

1/2 cup orange juice

1/2 cup tomato sauce

• Place the pork shoulder in a crockpot.
• Combine the rest of the ingredients in a bowl & pour over the pork.
• Cook on low for 10-11 hours.
• Remove the pork from the liquid, let cool enough to handle, then shred the meat.
• Line a baking sheet with a silicone mat or aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until the edges of the meat brown.

Mmmmm….juicy, unctuous, crispy pork. I'm in love.

• Serve on corn tortillas with strawberry salsa, cotija cheese, fresh cilantro, avocado, sliced jalapeños, and a squeeze of lime.

For the salsa:

1 pound of strawberries, hulled

1 jalapeño, seeded

1 medium shallot, peeled

juice of 1 lime

1/2 cup cilantro leaves

1/2 teaspoon cumin

1/4 teaspoon each of salt & pepper

• Place all ingredients in a food processor & pulse until desired consistency.
• Check for seasoning before serving.