Slow Cooker Mole Colorado Pork with Cornbread Dumplings

Tender pork shoulder slow-cooked in a rich and smoky Mole Colorado sauce, served with fluffy cornbread dumplings for a comforting and flavorful meal.

Prep Time

30 minutes

Total Time

8 hours 30 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.94/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

3lbsPork Shoulder(Boneless or bone-in, trimmed of excess fat)

£9.00

1jarMole Colorado Paste(Approximately 8-10 oz jar)

£4.50

2cupsChicken Broth(Low sodium preferred)

£0.75

1mediumOnion(Chopped)

£0.30

4clovesGarlic(Minced)

£0.20

2tablespoonsApple Cider Vinegar

£0.15

1teaspoonMexican Oregano(Dried)

£0.10

1teaspoonCumin(Ground)

£0.05

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Or to taste)

£0.05

For the Cornbread Dumplings:

1cupCornmeal(Yellow or white)

£0.80

0.5cupAll-Purpose Flour

£0.10

2teaspoonsBaking Powder

£0.10

0.5teaspoonSalt

£0.01

1tablespoonSugar(Optional)

£0.02

1largeEgg(Lightly beaten)

£0.25

0.8cupMilk

£0.20

2tablespoonsMelted Butter

£0.25

Optional Garnishes

To tasteOptionalCilantro(Chopped)

£0.50

To tasteOptionalLime Wedges

£0.30

Total Cost

£17.64

£2.94 per serving

Instructions

1.
**Prepare the Pork:** Season the pork shoulder generously with salt, pepper, cumin, and Mexican oregano.
2.
**Sear the Pork (Optional):** Heat a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned. This step adds extra flavor but can be skipped for convenience.
3.
**Start the Mole:** In the slow cooker, combine the mole Colorado paste, chicken broth, chopped onion, minced garlic, and apple cider vinegar. Stir to combine.
4.
**Slow Cook the Pork:** Place the seared pork shoulder (or unseared) into the slow cooker with the mole sauce. Ensure the pork is mostly submerged in the sauce. Add more chicken broth if necessary.
5.
**Cook on Low:** Cover and cook on low for 7-8 hours, or until the pork is very tender and easily shreds with a fork.
6.
**Prepare the Cornbread Dumplings:** About 30 minutes before serving, prepare the cornbread dumplings. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using).
7.
**Combine Wet Ingredients:** In a separate bowl, whisk together the egg, milk, and melted butter.
8.
**Combine Wet and Dry:** Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
9.
**Shred the Pork:** Once the pork is cooked, remove it from the slow cooker and shred it with two forks. Skim off any excess fat from the surface of the mole sauce in the slow cooker.
10.
**Add the Dumplings:** Drop spoonfuls of the cornbread batter into the simmering mole sauce, spacing them evenly apart. Try to keep them above the shredded pork as much as possible.
11.
**Cook Dumplings:** Cover the slow cooker and cook on high for 20-30 minutes, or until the cornbread dumplings are cooked through and lightly golden brown. A toothpick inserted into the center of a dumpling should come out clean.
12.
**Serve:** Serve the Mole Colorado Pork with Cornbread Dumplings hot. Garnish with chopped cilantro and lime wedges, if desired.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (400g)

750 kcal / 3138 kJ

Carbs

40g

15% of RDA

Fat

45g

64% of RDA

Protein

50g

100% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a spicier mole, add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce to the slow cooker.

If you don't have mole Colorado paste, you can use a commercially prepared mole sauce concentrate. Follow the instructions on the package to dilute it.

The cornbread dumplings can also be baked in the oven if you prefer. Simply drop spoonfuls of the batter onto a baking sheet and bake at 375°F (190°C) for 15-20 minutes.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Cooking Equipment

Slow Cooker

Large Skillet

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

For a spicier mole, add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce to the slow cooker.

If you don't have mole Colorado paste, you can use a commercially prepared mole sauce concentrate. Follow the instructions on the package to dilute it.

The cornbread dumplings can also be baked in the oven if you prefer. Simply drop spoonfuls of the batter onto a baking sheet and bake at 375°F (190°C) for 15-20 minutes.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Slow Cooker Mole Colorado Pork with Cornbread Dumplings

Ingredients

Instructions