Slow Cooker Pork in Mole Sauce

Ingredients:

• 1 pork shoulder on the bone weighing 1.3 kg, skin and excess fat trimmed off
• 3 corn tortillas + extra for serving
• 4 dried ancho peppers, stemmed, seeded and cut into 5cm pieces.
• 1/3 cup sesame seeds + extra for serving
• 1/4 cup raisins
• Half an onion, diced
• 2 cloves garlic, crushed
• 2 tsp Chinese 5-spice mix
• 1 can (400 g) of canned fried tomatoes
• 1 cup coarsely chopped fresh cilantro, plus extra for serving
• 4 sweet potatoes

Preparation:

1. Tear the tortillas into small pieces; combine in a bowl with the chili peppers, sesame seeds, raisins, onion, garlic, and Chinese seasoning. Heat a large cast-iron skillet over medium heat. Add the seasoned tortillas; cook, stirring, until the sesame seeds and onion are toasted, about 5 minutes.
2. Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid has evaporated and the tomatoes begin to brown, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping the bottom of the pan. Transfer to a blender in batches and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.
3. Season the pork with salt and black pepper, add to the slow cooker, cover, and cook on low for 8 hours.
4. Before serving, pierce the sweet potatoes several times with a fork. Microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Drizzle with the sauce and sprinkle with sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.