4 pounds boston butt pork shoulder boneless cut into chunks untrimmed
3 pasilla chiles whole
1 tablespoon cider vinegar
1 cinnamon sticks
8 servings corn tortillas warmed for serving
4 cloves garlic unpeeled
2 tablespoons honey
8 servings kosher salt
3.8 cups chicken broth low-sodium
3 tablespoons olive oil extra-virgin
2 teaspoons oregano dried
8 servings pepper freshly ground
8 servings taco toppings assorted for garnish
0.5 medium onion white roughly chopped
Equipment
bowl
frying pan
blender
microwave
dutch oven
slow cooker
Directions
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.
Transfer the chiles and garlic to a blender.
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 chile sauce and fry, stirring, until thick and fragrant, about 8 minutes.
Pour in the broth and reduce until slightly thickened.
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.)
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.
