Slow Cooker Crock Pot Pork Tacos - Mexican
- Ready In:
- 5hrs 15mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 3 ancho chilies, whole
- 3 pasilla chiles, whole
- 4 garlic cloves, unpeeled
- 2 -3 chipotle chiles in adobo
- 1⁄2 medium white onion, roughly chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- 2 teaspoons dried oregano, preferably Mexican
- 3 3⁄4 cups low sodium chicken broth
- 4 lbs boneless pork shoulder, cut into chunks (untrimmed)
- 2 bay leaves
- 1 cinnamon stick
- corn tortilla, warmed, for serving
- kosher salt, to taste
- ground pepper, to taste
directions
- Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
- Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon 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 degrees; uncover and cook 30 more minutes.).
- Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
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RECIPE SUBMITTED BY
I'm a busy work at home mom of 2 young boys. My husband is frequently out of town for long spells for his work and that's when I turn to the 'zaar for inspiration.
My husband loves to cook so when he's home it's all up to him and when he's gone it's fun and sometimes frustrating to plan menus that will not be rejected by the kiddos while containing wholesome ingredients.
I'm pretty picky about the foods we eat. I only buy organic meats and dairy, nothing with high fructose corn syrup and as many local and/or organic fruits veggies that I can get my paws on.
We have a wonderful delivery company called Greenling that I rely on for local fruits and vegetables. They serve Austin and San Antonio but it's a wonderful idea that I hope crops up everywhere.
I'm also a huge fan of the 100 Mile Diet http://100milediet.org/home/ , the Slow Food movement http://www.slowfood.com/ ,the book The Omnivore's Dilemma http://www.michaelpollan.com/omnivore.php and the movie The Future of Food http://imdb.com/title/tt0427276/ . If you haven't heard about any of these things it's time to check it out. It's eye opening. I believe it is very important to know where our food comes from.
That said, I'm not a food nazi, I just like to know that I'm feeding my family the best quality food available. It's not cheap but I think it's worth more than money.
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