Lomo de Cerda Con Mole

Our friend Bryan is still a “batchelor” for the rest of the week, so we invited him over for another dinner. This time I went Southwestern and made a pork loin with mole or lomo de cerda con mole. I used my leftover mole and corn salsa from when I made my mole poblano Mole Poblano Chicken With Corn Salsa. Bryan had never had mole, or at least not like I presented it. He loved every bite. He said that might be a new favorite that I make for him. 🙂

First, I generously coated the pork loin on both sides with my spicy cocoa rub, using my rubs from both Cozumel and Belize and some salt & pepper. I covered it and let it rest at room temperature for about 30-40 minutes before starting the cooking process.

After letting the pork rest, I seared it for about 4 minutes per side in a very hot skillet with both olive oil and butter.

After the pork was seared and crusted over, I added it to the slow cooker. I sliced some white onion into thick slices and laid them on the bottom, then added about 1 cup of water. I laid the pork on top of the onion slices. I turned the heat to a medium high and let it cook for about 2-2 1/2 hours.

When it was done, I sliced the pork into slices and plated everything up. I served the pork over a bed of shredded sweet potato (more on that later though), then topped it with the mole sauce, and a little coitja cheese for both Larry and Bryan. Then I added the corn salsa on top. I served some warm tortillas on the side. Again, both Bryan and Larry had tortillas with melted cheese. !Esta mui rico y delicioso! The pork was full of flavor and real tender. The whole meal was layered with flavor and texture and came out just perfect. It was definitely a big hit, enjoyed by all.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.