Spicy Pork Tacos

Spicy Pork Tacos
Serves 8
Every time this meal is made, there are rarely leftovers, and often a discussion about who gets the last of the pork. It's that kind of delicious.
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Prep Time
30 min
Cook Time
5 hr
Total Time
5 hr 30 min
Prep Time
30 min
Cook Time
5 hr
Total Time
5 hr 30 min
Ingredients
  1. 3 dried whole ancho chiles
  2. 3 dried whole pasilla chiles
  3. 4 cloves garlic, unpeeled
  4. 2 to 3 chipotles in adobo sauce
  5. ½ medium white onion, roughly chopped
  6. 3 Tablespoons olive oil
  7. 2 Tablespoons honey or agave
  8. 1 Tablespoon cider vinegar
  9. Kosher salt
  10. 2 teaspoons dried oregano, preferably Mexican
  11. 3 ¾ cups low sodium chicken broth
  12. 4-5 pound pork roast (Picnic, butt, or shoulder roast all work well)
  13. freshly ground pepper
  14. 2 bay leaves
  15. 1 cinnamon stick
Plus
  1. Your favorite corn or flour tortillas and all the fresh taco toppings you can find.
Instructions
  1. Put the ancho and pasilla chiles and the garlic in a bowl.
  2. Microwave on high until soft and pliable, 2 to 3 minutes.
  3. Stem and seed the chiles; peel the garlic.
  4. Transfer the chiles and garlic to a blender.
Puree until smooth
  1. Chipotles, onion, 2 T olive oil, honey, vinegar, 1 T salt and oregano to the blender
  2. Heat the remaining 1 T oil in a large skillet over high heat
  3. Add the chili sauce and fry, stirring until thick and fragrant, about 8 minutes.
  4. Pour in the broth and reduce until slightly thickened.
  5. Season the pork all over with salt and pepper and transfer to a large slow cooker.
  6. Add the bay leaves and cinnamon stick, then pour in the sauce.
  7. Cover and cook on high until the meat is tender, about 5 hours.
  8. Discard the bay leaves and cinnamon stick.
  9. Shred the pork with 2 forks; season with salt and pepper.
  10. Serve the shredded pork in tortillas, along with the toppings.
Notes
  1. I like to add extra flavor by making the chili sauce a day ahead.
  2. Let cool, then slather a few tablespoons of it on the pork shoulder.
  3. Cover, and refrigerate overnight.
  4. The next day, add a cup of Grassroots Farm tomato puree to the crockpot and begin slow-cooking.
Adapted from The Food Network Magazine
Adapted from The Food Network Magazine
Grassroots Farm, LLC http://www.grassrootsfarmllc.com/