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.