Slow Cooker Pork Tacos Recipe

Red Chili Sauce:

1. Place the ancho chiles, pasilla chiles, and unpeeled garlic in a microwave-safe medium mixing bowl.

2. Pour 3 tablespoons of water over the peppers, then microwave on high power for 2 to 3 minutes until the peppers are soft and pliable.

3. Add chipotle peppers, yellow onion, 2 tablespoons of olive oil, honey, cider vinegar, oregano, and 2 tablespoons of salt to a food processor.

4. Remove the peppers from the microwave, stem and seed them, then add to the food processor.

5. Peel the garlic and add to the food processor. Pulse the mixture until well pureed.

6. Heat the remaining olive oil in a large skillet over medium-high heat. Pour the sauce into the skillet, scraping out any excess with a spatula, and fry for 7 to 8 minutes, until well thickened and fragrant.

7. Pour in the broth, bring to a boil then reduce heat slightly and simmer for about 15 minutes, until slightly thickened.

Shredded Pork:

1. Trim the large pieces of fat from the pork roast, then cut into 6 to 8 chunks. Season the pork all over with salt and pepper, as needed.

2. Place the pork in the slow cooker, then pour the sauce evenly over the pork. Submerge the bay leaves and cinnamon stick into sauce.

3. Cover and cook on High for 5 hours, or until the meat is tender.

4. Remove the bay leaves and cinnamon stick. Remove the pork while leaving the broth in the slow cooker. Shred the pork and remove any fat while shredding.

5. Ladle out as much of the fat from the top layer of broth as possible, return the shredded pork to the broth mixture, and add more salt, if desired.

6. Cover and cook for 30 minutes on warm or Low.

7. Serve warm over tortillas with desired toppings, and enjoy!