Green Mole

Ingredients

• ¾ cup pumpkin seeds
• ½ cup sesame seeds
• ½ pound tomatillos, husked and rinsed
• 6 green onions or ½ medium onion, chopped
• 1 small bunch cilantro, chopped (about 1 cup packed)
• 6 romaine lettuce leaves, chopped
• 2 serrano peppers, seeded
• 2 garlic cloves, peeled
• 1 teaspoon salt
• 1 cup chicken stock or water
• Hide ingredients for Braised Pulled Pork, Braised Carnitas, Roast Chicken, or Poached Chicken 1 Braised Pulled Pork, Braised Carnitas, Roast Chicken, or Poached Chicken (opens in new tab) Braised Pulled Pork, Braised Carnitas, Roast Chicken, or Poached Chicken
  • One 4-pound boneless pork shoulder butt or blade roast
  • (2 tablespoons rendered bacon fat or vegetable oil)

  Sub-recipe steps

  1. Trim off and reserve the excess fat from: One 4-pound boneless pork shoulder butt or blade roast
  2. Rub the roast with: Southern Barbecue Dry Rub
  3. The meat can be cooked at once or wrapped in 2 layers of foil and refrigerated for up to 24 hours. Position a rack in the center of the oven. Preheat the oven to 325°F.
  4. Heat a Dutch oven (or other heavy ovenproof pot large enough to hold the meat) over medium heat. Add the reserved pork trimmings and render until you have 2 tablespoons fat. Alternatively, use: (2 tablespoons rendered bacon fat or vegetable oil)
  5. Add the meat and brown well on all sides. Cover the pot tightly with a lid or foil, transfer to the oven, and bake until the meat is tender enough to be shredded with a fork, 3 to 3 ½ hours. Transfer the roast to a large baking dish or platter and skim the fat from the pan juices. Shred the meat with a fork and mix together with the pan juices. Dress and serve as for Smoked Pork Shoulder.