As an experiment I decided to use the Mole-Inspired Seasoning from the pork recipe on a whole chicken. After rubbing the chicken down with the seasoning, letting in marinate overnight, then slow roasting it in my dutch oven at 300 degree for 3 hours, my experiment was a success. You can see that by the look of sheer pleasure and happiness on my roommates faces.

Mole-Inspired Rub

3 tablespoon ancho chile powder

1 tablespoon dark brown sugar

1 1/2 teaspoon ground cinnamon

1 1/2 teaspoon cocoa powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon nutmeg

1/2 teaspoon ground cloves

1 tablespoon Kosher Salt

1 teaspoon sugar

4 garlic cloves minced

Use all of rub on out side and under the skin of 5lb organic free range whole chicken. Marinate overnight. Preheat oven at 300 degrees. Place chicken in dutch oven with 1 yellow onion, and 1 apple, both cut into quarters. Add 1 1/2 cup dry white wine. Roast chicken for 3 hours in the dutch oven.

Remove the chicken from the dutch oven and place in empty dish. Allow it to rest for about 15 minutes. Then remove the skin from the chicken is discard. Removed all of the meat from the bones and place in an empty bowl. Shred the meat with a fork.

While the chicken is resting, skim off as much of the fat from the juices left over in the dutch oven. Once this is done, place the dutch oven on the stove top and bring to a boil and reduce the juices to about 1/3 of the contents. Strain the juices and pour into your shredded chicken. Keep the onions from the dutch oven for lunch. They some extra flavors in your tortillas.

Now you are ready to create an amazing chicktastic lunch spread. You'll need flour tortillas, sliced avocado, sliced limes, sliced radishes, chopped up cilantro, and sour cream. Put it all out on the table and allow your guests to assemble their own tortilla creation.

Crowd Pleaser Pork

http://splendidtable.publicradio.org/recipes/main_roastedpork.shtml

This recipe, which I first was introduced by my dear culinary friend Alexis, will wow your taste buds and leave you wanting more. I recently made this pork dish up in Lake Tahoe for my ski house. I paired it with an Italian style baked mac and cheese. Delicious!!!

As recommended by Alexis, when making this dish use a 5 lb pork shoulder. To the rub add a heaping teaspoon of paprika and ground clove. If you are really feeling creative add a teaspoon of nutmeg. Marinate the pork at least for 24 hours. You'll know the pork is done when it shreds easily. The leftovers, if there are any, make for great pork sandwiches served with a slice of avocado!