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

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