Slow cooker pork tacos

Slow cooker pork tacos
Slow cooker pork tacos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    whole ancho chilis

  • 3

    whole pasilla chilis

  • 4

    cloves tgarlic

  • 2-3

    chipotles in adobe sauce

  • 1/2

    medium white onion, roughly chopped

  • 3

    T EVOO

  • 2

    T honey

  • 1

    T cider vinegar

  • kosher salt

  • 2

    t. dried oregano

  • 3 3/4

    c low sodium chicken broth

  • 4

    pds. boneless prok shoulder-cut into chunks

  • freshly ground pepper

  • 2

    bay leaves

  • 1

    cinnamon stick

  • corn torilla-warmed

  • taco toppings for garnish

Directions

Put chilis in bowl. Microwave on high until soft 2-3 minutes. Stem and seed-transfer to blender. Add garlic, chipotles, onion, 2 T oil, honey, vinegar 1 T. salt and oregano. Puree until smooth Heat remaining 1 T oil in lg. skillet over high heat, add chili sauce and fry-stirring until thick and fragrant-about 8 minutes. Pour in broth and reduce until thickened. Season pork with salt and pepper-transfer to slow cooker. Add bay leaf and cinnamon stick. Pour in sauce. Cover and cook on high until meat is tender (5hrs) or cook in dutch oven 1 hr. 45 minutes 350 degress-uncover cook 30 minutes. Discard bay leaf-spread pork with 2 forks-season with salt and pepper. Serve in tortillas, along with toppings

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