I toasted some almonds:
Then added raisins, stirring constantly. I transferred half of them to a big mixing bowl and set the other half aside.
I put some oil in the skillet and sauteed some onions and garlic, then transferred that to the mixing bowl.
After I put more oil in the skillet, I browned the pork roast on all sides. I learned in the grocery store that shoulder roast is the same as butt roast. Huh.
While that was cooking, in the mixing bowl I put some bread cubes, some chopped chipotle peppers, a can of diced tomatoes, chopped Mexican chocolate, chicken broth and some salt:
I blended it with my immersion blender, but it had a hard time chopping up the almonds and chocolate. Maybe my traditional blender would have worked better.
I transferred the roast to the crockpot, then poured the mole over top. I covered it and cooked it on low for 7 - 8 hours.
I removed the roast to a platter:
Then I whisked the sauce until smooth:
I served the pork shredded with mole on top, garnished with toasted almonds and raisins and rice on the side:
This recipe was very delicious! I loved the roast, the mole was just right - not too chocolaty, not too spicy. The almonds added a nice touch. I will definitely make this again!