Pulled Pork Taco Recipe

Ingredients:
3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic
2-3 chipotles in adobo
1/2 medium white onion, chopped
3 T olive oil
2 T honey
1 T cider vinegar
Kosher salt
2 t. mexican oregano
3 3/4 cups low sodium chicken broth
4 lbs pork shoulder (Boston Butt)

Directions:
1. Put ancho and pasilla chiles and the garlic in a bowl and microwave on high until soft and pliable (2-3 min.) Stem and seed the chiles; peel garlic. Transfer to blender.
2. Add the chipotles, onion, 2 T olive oil, honey, vinegar, 1 T. salt and oregano to blender. Puree. Heat remaining oil in skilletand add sauce from blennder. Fry for about 8 minutes. Pour broth and reduce until slightly thickened.
3. Season pork with salt and pepper. Place in slow cooker and pour sauce over. Cook on high 5 hours. Shred.

This recipe is awesome with pineapple salsa.
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2.

This recipe is awesome with the