This is one of those recipes where you throw everything into the pot and out comes a fantastic slow cooker meal. All you need is a blender or food processor to first blend up the spices. No pre-cooking needed here. I prepped this at lunchtime and after a busy day; we came home to super flavorful caritas tacos.
Recipe adapted from the Food Network Magazine
Prep Time: 15 minutes
Cook Time: 5 hours
- 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
- Kosher salt
- 2 teaspoons dried oregano
- 3 cups low-sodium chicken broth
- 4 pounds boneless pork shoulder (untrimmed)
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas, warmed, for serving
- Assorted taco toppings, for garnish
- Put the ancho and pasilla chiles and the garlic in a bowl. 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 or food processor.
- Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1tablespoon salt and the oregano to the blender or food processor and puree. Pour in 1 cup of the broth and puree until smooth.
- Place pork in the slow cooker and 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.