Mole Rubbed Pork: • 3 – 4 lb pork butt roast or shoulder roast • 2-3 tsp Pinch 'n Rub Pacific Blue kosher sea salt • 6 Cloves fresh minced garlic, or 2 tsp Pinch 'n Rub Minced Garlic • 2 Tbsp Pinch 'n Rub Mole Rub
Spicy Lime Cilantro Slaw: • 1 (12 oz) package coleslaw mix (green and purple cabbage with carrots) • 3 Tbsp finely chopped red onion • ¼ cup fresh cilantro coarsely chopped • 1 serrano pepper very finely chopped (remove seeds if you want less heat…) • ¼ tsp Pinch 'n Rub granulated garlic • ½ tsp Pinch 'n Rub Himalayan Pink Salt and Black Pepper to taste • 2 tsp sugar (We use Spice & Tea Co. lime sugar) • 3 Tbsp fresh squeezed lime juice • 2 Tbsp mayonnaise (can use sour cream, extra virgin olive oil, or buttermilk in place of mayo)
Directions for Pork: Mince garlic and rub all over pork. Rub on salt and Mole seasoning and let marinate for 1 hour at room temp., or cover well and place in refrigerator for 2 – 24 hrs.
Preheat oven to 450⁰. Place meat in roasting dish and cover tightly. Roast for 30 min. at 450⁰. Reduce heat to 350⁰ and roast an additional 3 hours until tender (internal temp of 170). Remove from oven and let rest covered for 20 min. Pull apart and place on serving dish. Pour pan juices over the top. Serve on tortillas with Spicy Lime Cilantro Slaw.
Directions for Slaw: Mix lime juice, mayonnaise and sugar together. Toss remaining ingredients until well mixed and drizzle the lime juice mixture over the top. Stir lightly to coat the coleslaw. Enjoy!
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