Category Archives: ASM Cooks!


Easy Crockpot Pulled Pork Mole

Yes ma’am.

We are talking all things Mole today.

Have you ever had Mole? It’s a traditional Spanish dish typically combining a tomato-based sauce with chiles, spices, nuts, seeds, and (are you ready for this?!?)… chocolate!!! It is incredibly flavorful and delicious, but can be quite time consuming and the list of ingredients can be a mile long. So, this is Pulled Pork Mole simplified.

Serve it up warm with all the fixins at your next fiesta! It feeds a crowd and no one will leave hungry.

Easy Crockpot Pulled Pork Mole 

(this recipe feeds 6-8 easily and calls for a 2 1/2 lb boneless pork butt or shoulder, but can easily be doubled or tripled depending on how many people you are feeding)


  • 2 cups of your favorite prepared store-bought salsa
  • 2 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoon sea salt
  • 1/2 tsp black pepper
  • 2 1/2 lb pork shoulder or butt roast
  • Optional for service: warmed corn or flour tortillas, bibb lettuce leaves, sour cream, cheese, lettuce, tomatoes, jalapenos, lime wedges, chopped cilantro, olives, etc.


1. Stir together the prepared salsa with all the spices and cocoa powder. Pour some of the salsa mixture in the bottom of your slow cooker. Place the meat in a 4-6 qt. slow cooker and top with the remaining sauce.

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pork 1 2. Cook on high for 4-6 hours until the pork is cooked through and is easy to shred. pork 2 3. Remove the meat from the slow cooker, shred, and return to the sauce. Simmer until ready to serve. pork 3 4. Serve with warmed flour tortillas, cheese, sour cream, lettuce, tomatoes, onions, peppers, olives, etc.

But my favorite way to serve? As a lettuce wrap. Plop a healthy amount of the meat down the center of a crisp Bibb lettuce leaf, top with some hot sauce, a sprinkling of Manchego cheese and a  tear of cilantro.

Image result for lettuce wrap with pulled pork

Mmmmm….. Making my mouth water just thinking about it.

And that’s how you Mole…



Roasted Cranberry Balsamic Chicken Thighs


This chicken.

What can I even say about it?

Image result for best cranberry balsamic chicken recipe

It’s simple enough to throw together any night of the week, but impressive enough to serve for a special occasion.

Image result for fresh cranberries

Best Cranberry Balsamic Roast Chicken Recipe 

Original Recipe from Follow link here.)

Prep: 15 mins , Total Time: 45 mins to the table


  • 1 tbsp. olive oil
  • 1 lb. skin-on, bone-in chicken thighs
  • 2 tbsp. butter
  • 1/2 c. fresh cranberries
  • 1/3 c. balsamic vinegar
  • 2 cloves garlic, minced
  • 4 sprigs rosemary, coarsely chopped
  • 2 tsp. fresh thyme leaves
  • 1 tbsp. brown sugar (optional)
  • Zest of 1 orange


Preheat oven to 325°. ‘

In a large ovenproof skillet over medium high heat, heat olive oil. Add chicken skin side-down and cook until the skin is golden and crispy, about 4 minutes. Remove chicken from heat and place on plate, skin side-up, to rest for just a bit.

Melt butter in the same skillet where you have just browned the chicken, then add cranberries, balsamic vinegar, garlic, brown sugar (if using), and orange zest. Return chicken to skillet and scatter herbs all around. Simmer until the liquid begins to thicken and the cranberries start to soften, about 5 to 7 minutes.

Transfer to oven and cook until the chicken thighs are cooked through, 18 to 20 minutes more.

Serve warm alongside your favorite starch, green vegetable, or tossed salad for a complex, but deceptively simple meal!

Cranberry Balsamic Chicken

I am always looking for inspiring recipes for chicken, a protein I always have handy in my fridge or freezer. But, quite frankly, plain old chicken can be boring. But, not this dish! It’s full of flavor and personality.

I think you are really going to enjoy this one. Be sure and let me know what you think if you make it!