Slow Cooker Pork Tacos...Let's just call them what they are...PURE Heaven

My good friend Jen decided to give this recipe a whirl today. I can tell you I made it for Sunday dinner a few weeks ago with some black beans and fresh pickled pico de gallo and I still find my mind wandering back to that meal and the smell of the house that afternoon. It is absolutely worth sharing for those of you that didn't catch it on Facebook. 


By the way...both of my orders went off without a hitch. Ladies of the PAC committee...thank you so much for the support and feedback. A special shout out to Ms. Kambri! The support and encouragement means more than I can possibly express! 


Now...here's that recipe I promised you. Enjoy!


Slow Cooker Pork Tacos

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  ‎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
  Corn tortillas, warmed, for serving
  Assorted taco toppings, for garnish
  Directions
  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.
  
  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.
  
  Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves, 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.

  
  

  
  

  xo,

  Jenny Lou