Prep Time

    •    Prep time: 25 minutes
    •    Cook time: 5 hour & 11 minutes
    •    Yield: Serves 8

Ingredients

    •    kosher salt
    •    2 bay leaves
    •    2 tbsps honey
    •    1 cinnamon stick
    •    1 tbsp cider vinegar
    •    3 whole ancho chiles
    •    3 whole pasilla chiles
    •    freshly ground pepper
    •    2 - 3 chipotles in adobo
    •    4 cloves garlic, unpeeled
    •    3 tbsps extra virgin olive oil
    •    Corn tortillas, warmed, for serving
    •    Assorted taco toppings, for garnish
    •    3/4 cups low-sodium chicken broth
    •    2 tsps dried oregano, preferably Mexican
    •    1/2 medium white onion, roughly chopped
    •    4 lbs boneless pork shoulder (untrimmed), cut into chunks

Method

1. 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
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. 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 350ºF; uncover and cook 30 more minutes.)
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.

This great family recipe is thanks to Food Network at https://www.foodnetwork.ca/recipe/slow-cooker-pork-tacos/