Pork Tacos (Slow Cooker)

By ctaubenheim

Can also be made in oven.

Ingredients

• 3 whole ancho chiles
• 3 whole pasilla chiles
• 4 cloves garlic, unpeeled
• 2-3 chipoltes in adobe sauce
• 1/2 medium white onion, roughly chopped
• 3 Tbsp extra virgin olive oil
• 2 Tbsp honey
• 1 Tbsp cider vinegar
• kosher salt
• 2 tsp dried oregano, preferrably Mexican
• 3 3/4 cup low sodium chicken broth
• 4 lbs. boneless pork shoulder (untrimmed), cut into chunks
• freshly ground pepper
• 2 bay leaves
• 1 cinnamon stick
• Corn Tortillas, warmed, for serving
• Assorted Taco Toppings, for garnish

Details

Preparation time 20mins
Cooking time 330mins

Preparation

Step 1

Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2-3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender. Add the chipoltes, onion, 2 Tbsp olive oil, honey, vinegar, 1 Tbsp salt and the oregano to the blender; pure until smooth. Heat the remaining 1 Tbsp oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened. Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large dutch oven, covered, for 1 hour 45 minutes at 350; uncovered and cook 30 minutes more). Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt & pepper. Serve the shredded pork in the tortillas, along with toppings.