Slow Cooking Pork Taco’s

Ingredients

• 3 whole ancho chilies 
• 4 cloves garlic, unpeeled (4 tbsp-ish)
• 1 to 2chipotles 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
• 3 3/4 cups chicken broth
• 4 pounds boneless pork shoulder (untrimmed), (Optional:cut into chunks)
• Freshly ground pepper
• 2 bay leaves
• Corn tortillas, warmed, for serving
• Assorted taco toppings, for garnish

Directions

Put the 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. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.