Slow Cooker Crock Pot Pork Tacos - Mexican

• ancho chilies, whole↗3
• pasilla chiles, whole↗3
• garlic cloves, unpeeled↗4
• chipotle chiles in adobo↗2 -3
• medium white onion, roughly chopped↗1⁄2
• extra virgin olive oil↗3 tablespoons
• honey↗2 tablespoons
• cider vinegar↗1 tablespoon
• dried oregano, preferably Mexican↗2 teaspoons
• low sodium chicken broth↗3 3⁄4 cups
• boneless pork shoulder, cut into chunks (untrimmed)↗4 lbs
• bay leaves↗2
• cinnamon stick↗1
• corn tortilla, warmed, for serving↗
• kosher salt, to taste↗

  to taste

• ground pepper, to taste↗

Step-by-step instructions

1. 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. 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. 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. 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.