The other night we ventured to the heart of Mexico and created a fabulous authentic mole sauce. However, we made too much. Now, if you have ever had a mole sauce before, you will likely agree that this is not a bad predicament to be in. So, the question becomes, “What do we do with all of the leftover mole sauce?” We thought, why not take something traditional and make it extraordinary by using the mole sauce. Thus, we decided to take your southern staple, the pulled pork sandwich, and recreate it using the mole sauce and by replacing the pork with lamb. Hence, we bring to you a mole pulled lamb sandwich (with a spicy slaw for a little added heat and crunch).
I am sure that we have all (well, at least those omnivorous humans) have had a pulled pork sandwich at some point in time. Maybe it was at a friends BBQ or at a restaurant in the south. Or maybe you have a solid recipe that you make for the family now and again. After all, who doesn’t love pulled pork in the summer along with some potato salad and corn on the cob. But, at least last time that I checked, there is no law preventing one from revitalizing the classic pulled pork sandwich by mixing different cuisines to create a one-of-a-kind sandwich that will make your mouth water.
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The mole pulled pork sandwich is about the easiest thing on the plannet to make … if you have a slow cooker and some leftover mole sauce laying around the house. If you are lacking the mole sauce, well, you better get to it since it will not make itself. And, as is the case with most things in the kitchen, short cuts lead to lackluster end products (in other words, follow the recipe, don’t skip ingredients and be patient!). All we do to make this sandwich is cook down the lamb shoulder (I would not eat lamb shoulder unless it was slow cooked for several hours anyway) in a mixture of mole sauce and chicken stock. The unique and distinct flavors of the mole sauce (e.g., oregano, clove, chocolate, chilies, almonds, pepitas, etc.) will infuse into the lamb over time and make for a succulent dish in the end. Our spicy slaw is equally simple to prepare and adds a wonderful crunch to the sandwich as well as just a tad more heat. Lastly, we like to use lightly toasted onion rolls for serving the sandwich to give it just one more level of flavor.
This sandwich is certainly going to please the whole family. And, if you are having a party, you can easily make this into a miniature version and serve mole pulled lamb sliders. How cool would that be. ? Or, with football season just around the corner, why not whip up a big batch of the mole pulled lamb in the slow cooker and serve it at the next tailgate with all the fixin’s? Oh, and as always, spicy food goes with hoppy beer. Don’t ask questions, just take my word for it for now.
Enjoy.
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4 Comments
OMG!! What is this genius combo!! Pulled mole lamb sounds delicious by itself and then you go on to add spicy slaw and mention spicy sweet potato! I so want this!!
After you make the mole, it is super easy to make the sandwiches. You can even make the mole but reduce it down until it becomes almost paste like and then transfer it to a resealable bag and freeze. It should last quite a while in the freezer, and then, to reuse it, just thaw and add a little extra water/chicken stock. Done.
WHERE CAN I FIND THE SPICY SLAW RECIPE . THANKS LOOKS YUMMY
Hi Jayne! The recipe for the spicy slaw is actually worked into the recipe for the mole sauce. It is the last step of the recipe, and the ingredients are intermingled with the rest of them. Although, now that I look at this recipe (which is SUPER old!) it looks like it could use some updating because it is rather confusing. I will get on that asap. I hope this helps! Thanks!