Slow-Cooker Pork Tacos Recipe

Name: Slow-Cooker Pork Tacos
Prep time: 25 min
Cook time: 5 h 11 min
Total time: 5 h 36 min
Yield: 8 servings
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

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.