Slow-Cooker Pork Tacos (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 311 Minutes |
Ready In: 336 Minutes Servings: 8 |
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Ingredients:
3 whole ancho chiles |
3 whole pasilla chiles |
4 cloves garlic, unpeeled |
2 to 3 chipotles 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, preferably mexican |
3 3/4 cups low-sodium chicken broth |
4 pounds boneless pork shoulder (untrimmed), cut into chunks |
freshly ground pepper |
2 bay leaves |
1 cinnamon stick |
corn tortillas, warmed, for serving |
assorted taco toppings, for garnish |
Directions:
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 350 degrees; uncover and cook 30 more
4. minutes.)
5. 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.
6. Photograph by Tina Rupp
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