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Mole emergency

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Hi everyone!
My office is having a "chocolate-theme" potluck next week, and I thought it would be fun to have roasted pork mole enchiladas. Do you think pork belly would be best for this task? Or should I try for the 'fall-apart tender' shoulder variety?

Please help!

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  1. My choice would be to use shoulder for this. IMO pork belly is best savored on its own, and may be too fatty for tamales. But that's just my intuition; I'd be curious to hear other opinions.

    2 Replies
    1. re: voodoobec

      I agree. Shoulder is a better choice for enchiladas.