Slow Cooker Crock Pot Pork Tacos - Mexican

Name: Slow Cooker Crock Pot Pork Tacos - Mexican
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 8 serving(s)
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

Submitted by AustinMama

"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."

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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.