Pulled Pork Pumpkin Mole Bowls

Recipe & Photos by: Christine Carlson, @c.r.a.v.i.n.g.s

Pulled Pork Pumpkin Mole Pork Bowls


For the Pulled Pork
  • 2 lbs. pork shoulder
  • Salt and pepper
  • 1 Tbsp. Olive oil
  • 1 Tbsp. butter
  • 1 small onion, chopped
  • 5 whole garlic cloves, skin removed
  • 2 cups vegetable or pork stock
  • 1 12 oz. Jar SALSAOLOGY Pumpkin Mole
For the Rice
  • 1 poblano pepper, seeds and stem removed
  • ¼ cup onion
  • 2 cloves garlic
  • Zest from one lime
  • ½ cup cilantro
  • 3 Tbsp. butter
  • 1 ½ cups rice
  • 3 cups vegetable stock* (or however much you need for the type of rice you’re making)
  • 1 tsp. cumin
  • Salt
For the Beans
  • 2 15oz. can black beans
  • 1 cup vegetable stock
  • 2 cloves minced garlic
  • ½ tsp. smoked paprika
  • Salt and pepper
For Everything Else
  • 1 green plantain, thinly sliced
  • Salt
  • 1 very ripe plantain, sliced into pieces ¼ in. thick (look for one with a very black peel)
  • 6 slices cotija cheese, cut into ½ inch thick wedges
  • Vegetable oil for frying
For Serving
  • Chopped cilantro
  • Lime wedges
  • Crumbled queso fresco
  • Avocado
  • Hot sauce


Make the Pulled Pork
  • Preheat oven to 350°F.
  • Trim pork of any excess fat and cut into 3-4 inch chunks.
  • Melt olive oil and butter over medium heat in a large ovenproof pan with oven safe lid. You can use tinfoil if you pan doesn’t have a lid.
  • Season pork with salt and pepper and brown in batches.
  • Next, add onion and garlic to the pan and sauté for 3-4 minutes.
  • Deglaze the pan with stock and use a wooden spoon to scrape up any brown bits.
  • Add in the mole and give the sauce a stir.
  • Return pork to the pan and cover. Cook for about 2-2 ½ hours or until pork is tender and falls apart.
  • Use forks to shred the pork and mix it well in the Pumpkin Mole.
Make the Rice
  • In a food processor, puree the poblano, onion, garlic, cilantro, and lime zest. Pour in a little of the stock you will be using in the rice to help the process along.
  • In a medium saucepan melt butter over medium heat.
  • Add in rice and toast until golden (not burned)!
  • Pour in pureed poblano mixture and the rest of the stock.
  • Stir in cumin, taste-test the both and season with salt if necessary.
  • Cover, reduce heat, and cook for the amount of time indicated on your rice package instructions.
  • When rice is ready, fluff with fork, and leave covered until ready to serve.
Make the Beans
  • Combine all ingredients in a small saucepan over medium-low heat. Allow to simmer until beans are heated through and about ½ the liquid has evaporated. About ten minutes.
Fry the Plantains and Cotija
  • Prepare a plate lined with paper towels.
  • Heat 2-3 inches of oil in a heavy-bottomed pot.
  • Start by frying the green plantains. I used the thinnest possible setting on my mandolin.
  • Fry green plantains in a few batches for about 3-4 minutes, until golden and crisp. drain on paper towel-lined plate and season with salt immediately.
  • Next fry the sweet, ripe plantain. Fry in batches for about 1-2 minutes, remove, smash with for, and then cook another 2 minutes or so, until golden. Drain on paper towels. 
  • Fry the cotija last! It’s a bit messy in the oil. If you have a splatter screen this would be a good time to use it.
  • Carefully place cotija wedges in oil (3 at a time) and fry until a deep golden brown, about 2 minutes. Be very careful, the cheese is likely to splatter!
To Serve
  • Scoop rice into bowls followed by portions of beans, pulled pork, plantains, and cotija.
  • Garnish with queso fresco, cilantro, and avocado.
  • Serve with lime wedges and hot sauce if desired.


  • serves 6

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