Pork Tacos

Ingredients:

• SAUCE:
• 3 whole ancho chiles
• 3 whole pasilla chiles
• 4 cloves garlic, unpeeled
• 2-3 chipotles in adobo sauce
• 1/2 medium white onion, roughly chopped
• 3 Tbsp olive oil, divided
• 2 Tbsp honey
• 1 Tbsp cider vinegar
• 1 Tbsp salt
• 2 tsp. dried Mexican oregano (regular origeano is fine if you can't find Mexican oregano)
• 3 3/4 cups chicken broth
• PORK:
• 4 lbs boneless pork shoulder (untrimmed), cut into chunks
• salt and pepper
• 2 bay leaves
• TORTILLAS:
• corn tortillas, warmed, for serving
• assorted taco toppings (shredded cheese, chopped lettuce, chopped tomatoes, sour cream, salsa, cilantro, etc.)

Instructions:

1. SAUCE:

2. Put the ancho and pasilla chiles and the garlic in a bowl; cover with boiling water; cover and allow to sit for about 30 minutes until chiles are rehydrated. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender or food processor. Add the chipotles, onion, 2 Tbsp olive oil, honey, vinegar, 1 Tbsp salt, and the oregano to the blender; puree until smooth.

3. 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 lightly thickened.

4. PORK:

5. Season th epork 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. Discard the bay leaves. Shred the pork and season with salt and pepper. Serve the pork in tortillas, along with toppings.