Slow Cooker Crock Pot Pork Tacos - Mexican |
|
 |
Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
|
I sub out different dried peppers most of the time, I can't always find the pasilla. Garnish with avocado cubes, queso fresco, mango, onions, cilantro, whatever you like. Ingredients:
3 ancho chilies, whole |
3 pasilla chiles, whole |
4 garlic cloves, unpeeled |
2 -3 chipotle chiles in adobo |
1/2 medium white onion, roughly chopped |
3 tablespoons extra virgin olive oil |
2 tablespoons honey |
1 tablespoon cider vinegar |
2 teaspoons dried oregano, preferably mexican |
3 3/4 cups low sodium chicken broth |
4 lbs boneless pork shoulder, cut into chunks (untrimmed) |
2 bay leaves |
1 cinnamon stick |
corn tortilla, warmed, for serving |
kosher salt, to taste |
ground pepper, to taste |
Directions:
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. 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 350 degrees; 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.
|
|