Slow Cooker Crock Pot Pork Tacos - Mexican

I got this from a Food Network magazine and was very happy with the results. I sub out different dried peppers most of the time, I can't always find the pasilla. Garnish with avocado cubes, queso fresco, mango, onions, cilantro, whatever you like.

• Ready In: 5 hrs 15 mins
• 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

1. 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.
2. 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.
3. 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.).
4. 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.