Tender shredded pork served in warm tortillas garnished with your favorite taco toppings!
Course: Entrée
Cuisine: Mexican
Servings: 8
Ingredients
3whole ancho chilies
3whole pasilla chilies
4clovesgarlicunpeeled
2 to 3chipotlesin adobo sauce
1/2med.white onionroughly chopped
3T.extra virgin olive oil
2T.honey
1T.cider vinegar
kosher salt
2tsp.dried oreganopreferably Mexican
3 3/4c.low sodium chicken broth
4lbs.boneless pork shoulder(untrimmed) cut into chunks
freshly ground pepper
2bay leaves
1cinnamon stick
Tortillaswarmed, for serving
Your choice of assorted taco toppingsfor garnish
Instructions
Put the ancho and pasilla chilies and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chilies; peel the garlic. Transfer the chilies 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 chili 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.