SLOW-COOKER PORK TACOS
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The Dog Days of summer are here! The heat is here in force, so turning on the oven to make dinner is not an option. Many of us associate slow cookers with winter stews and soups but they’re super for summer cooking too. Try these fresh, full of seasonal flavor pork tacos, topped with fresh pineapple and a hint of lime for summertime flair and make cooking dinner a breeze!
Slow-Cooker Pork Tacos
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
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 or flour tortillas, warmed, for serving
Assorted taco toppings, for garnish
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.
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 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.