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Slow-Cooker Pork Tacos Recipe

Slow-Cooker Pork Tacos
Source: Food Network Kitchen

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Ingredients

  • 3 whole ancho chiles
  • 3 whole pasilla chiles
  • 4 cloves garlic, unpeeled
  • 2 to 3 chipotles in adobo sauce
  • 1/2 medium white onion, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • Kosher salt
  • 2 teaspoons dried oregano, preferably Mexican
  • 3 3/4 cups low-sodium chicken broth
  • 4 pounds boneless pork shoulder (untrimmed), cut into chunks
  • Freshly ground pepper
  • 2 bay leaves
  • 1 cinnamon stick
  • Corn tortillas, warmed, for serving
  • Assorted taco toppings, for garnish
PREP TIME
25m
COOK TIME
5h11m
TOTAL TIME
5h36m
YIELD
8 servings

Instructions

  • Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water.
  • 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.

Dinner

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A recipe from Food Network Kitchen

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