Slow cooker pork tacos
By á-1669
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
Details
Preparation
Step 1
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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