Slow-Cooker Pork Tacos

Today is Cinco de Mayo, which to me means it is a day to eat Mexican food. What Cinco de Mayo really is (from my research), is a holiday to commemorate the Mexican army's victory over French forces in a battle that took place on May 5, 1852. In the United States it is a day that some celebrate as a day of Mexican heritage. However, contrary to popular belief, it is not Mexico's independence day. And from what I understand, is not celebrated throughout Mexico. With that being said (and hopefully being accurate), today you should make these pork tacos and drink some Guarana or my favorite non-alcoholic Sangria or our Mango Lime Fool.

Slow-Cooker Pork Tacos
Recipe from the Food Network
Pictures by Caroline

Ingredients

3 whole ancho chilies*
3 whole pasilla chilies*
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, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick (I just used a couple dashes of ground cinnamon)
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish (I would suggest any of the following: cilantro, cabbage, fresh limes, tomatoes, sour cream, and cheese)

*As I was unable to find ancho chilies I left them out, and I only used one large pasilla chilie. My suggestion would be to use whatever chilies you can find, and as many as how spicy you want your pork.

Directions

1. Put the ancho and pasilla chilies and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chilies; peel the garlic. Transfer the chilies and garlic to a blender.
2. Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chilie sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
3. Season the pork all over with salt and pepper and transfer to a large 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.)
4. 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.