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Slow-Cooker Pork Tacos

Slow-Cooker Pork Tacos
Prep Time
25 min
Cook Time
5h 11 min
Yields
8 servings

Photograph by Tina Rupp

Recipe courtesy of Food Network Magazine

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ingredients

3
whole ancho chiles
3
whole pasilla chiles
4
cloves garlic, unpeeled
2
- 3 chipotles in adobo
½
medium white onion, roughly chopped
3
Tbsp extra virgin olive oil
2
Tbsp honey
1
Tbsp cider vinegar
Kosher salt
2
tsp dried oregano, preferably Mexican
3 ¾
cups low-sodium chicken broth
4
lb(s) 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
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directions

Step 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.

Step 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.

Step 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 350ºF; uncover and cook 30 more minutes.)

Step 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.

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