Slow-Cooker Pork Tacos

Name: Slow-Cooker Pork Tacos
Prep time: 5 h 36 min
Cook time: 5 h 36 min
Total time: 5 h 36 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 to 3 chipotles in adobo sauce; 3 whole ancho chiles; 2 bay leaves; 2 kilograms boneless pork shoulder (untrimmed), cut into chunks; 3 whole pasilla chiles; 1 Tbsp cider vinegar; 1 cinnamon stick; 8 servings Corn tortillas, warmed, for serving; 4 cloves garlic, unpeeled; 2 Tbsps honey; 8 servings Kosher salt; 887 milliliters low-sodium chicken broth; 3 Tbsps extra-virgin olive oil; 2 teaspoons dried oregano, preferably Mexican; 8 servings Freshly ground pepper; 8 servings Assorted taco toppings, for garnish; 1 mediums white onion, roughly chopped

Slow-Cooker Pork Tacos might be just the main course you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 486 calories, 57g of protein, and 16g of fat each. It is a good option if you're following a gluten free diet. Head to the store and pick up chicken broth, olive oil, pork shoulder, and a few other things to make it today. This recipe is typical of Mexican cuisine.

Instructions

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.

Ingredients you will need

Chili Pepper

Garlic

Water

Equipment you will use

Microwave

Bowl

Transfer the chiles and garlic to a blender.

Ingredients you will need

Chili Pepper

Garlic

Equipment you will use

Blender

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth.

Ingredients you will need

Chipotle Chiles

Olive Oil

Oregano

Vinegar

Honey

Onion

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Chili Pepper

Sauce

Cooking Oil

Equipment you will use

Frying Pan

Pour in the broth and reduce until slightly thickened.

Ingredients you will need

Broth

Season the pork all over with salt and pepper and transfer to a large slow cooker.

Ingredients you will need

Salt And Pepper

Pork

Equipment you will use

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.)

Ingredients you will need

Cinnamon Stick

Bay Leaves

Sauce

Meat

Equipment you will use

Dutch Oven

Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cinnamon Stick

Bay Leaves

Pork

Serve the shredded pork in the tortillas, along with toppings.

Ingredients you will need

Pulled Pork

Tortilla

Photograph by Tina Rupp

Equipment

Ingredients

Servings:

to 3 chipotles in adobo sauce 3

whole ancho chiles 2

bay leaves 2kilograms

boneless pork shoulder (untrimmed), cut into chunks 3

whole pasilla chiles 1Tbsp

cider vinegar 1

cinnamon stick 8servings

Corn tortillas, warmed, for serving 4cloves

garlic, unpeeled 2Tbsps

honey 8servings

Kosher salt 887milliliters

low-sodium chicken broth 3Tbsps

extra-virgin olive oil 2teaspoons

dried oregano, preferably Mexican 8servings

Freshly ground pepper 8servings

Assorted taco toppings, for garnish 1mediums

white onion, roughly chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.