In a large resealable plastic bag, combine pork roast and mole paste. Seal, then rub the paste over roast on the outside of the bag. Marinate overnight.
The next day, remove pork roast from bag, and place in a large slow cooker. Add onions, garlic, chicken broth, tomatoes, enchilada sauce, salsas, cocoa powder, corn, brown rice and black beans. Cover and cook on low for 6-8 hours.
Remove pork from slow cooker and let cool for 15 minutes. Pull with two forks.
While pork is cooling, skim fat from surface.
Stir in pumpkin, then gently add pork back to slow cooker.
Heat for an additional 15 minutes.
Ladle into shallow soup bowls. Finish with toppings of choice.
Feel free to substitute 14 ozs. of your favorite salsa for this recipe.