Smoked Pork with Mole Glaze

Name: Geräuchertes Schwein in Mole-Glasur
Total time: 10 h
Ingredients: 18 g Meersalz; 6 g Schwarzer Pfeffer (gemahlen); 60 g Mole-Negro-Paste; 40 ml Hühnerbrühe (konzentriert); 10 g Dunkle Schokolade (70% Kakao, fein gerieben); 5 g Knoblauchpulver; 2 g Zimtpulver

GlazePorkHot SmokingHard10-14 hrs93-96 °C110-130 °CPecan + Cherry

Mole negro, the complex Mexican sauce made from over 30 ingredients including chili peppers, chocolate, nuts, and spices, is used here as a glaze for smoked pork shoulder. The depth of mole harmonizes exceptionally well with the smoky flavor and gives the meat a unique, dark crust full of umami. This recipe combines two of the most complex flavor worlds of Mexican cuisine.

Ingredients(for 1 kg)

Sea salt18 g

Ground black pepper6 g

Mole negro paste60 g

Concentrated chicken broth40 ml

Dark chocolate 70% cocoa finely grated10 g

Garlic powder5 g

Cinnamon powder2 g

Instructions

Base rub and rest

20 minutes + 12 hours

Mix salt, pepper, garlic powder, and cinnamon and thoroughly rub the pork shoulder with it. Stir the mole paste with chicken broth and grated chocolate and set aside separately. Rest the rubbed shoulder covered in the refrigerator for 12 hours.

First smoking phase without glaze

5-6 hours

Preheat the smoker with pecan and cherry wood to 110-130 °C. Place the pork shoulder in and smoke for 5-6 hours without the glaze until a core temperature of approximately 65-70 °C is reached. The smoke rings should be able to fully develop before the glaze is applied.

Second smoking phase with mole glaze

4-6 hours

From a core temperature of 65-70 °C, apply the mole glaze thinly to the meat every 45-60 minutes. Multiple thin layers create a deep, glossy crust. Maintain the temperature at 110-130 °C and continue smoking until the core temperature reaches 93-96 °C. If the glaze becomes too dark, briefly cover with aluminum foil.

Resting and pulling

45-60 minutes

Remove the shoulder from the smoker, loosely wrap in butcher paper (not aluminum foil to preserve the crust), and rest for 45-60 minutes. Then pull the meat into fibers and fold in the crispy mole crust pieces. Serve with the remaining mole glaze as a sauce.

Pro Tip

Use a high-quality ready-made mole paste as a base and thin it with chicken broth to a spreadable consistency. Only apply the glaze from the second half of the smoking process onward, as the sugars in the mole can otherwise burn.

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