Slow-Cooker Pork Tacos with Mango Salsa
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $16 (not including toppings)
Serves: 8 servings
Ingredients
  • For the tacos:
  • 3 whole ancho chiles (or 2 fresh anaheim peppers)
  • 3 whole pasilla chiles (or 3 fresh poblano peppers)
  • 4 cloves garlic, unpeeled
  • 2 to 3 chipotles in adobo sauce
  • ½ 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
  • 3¾ cups low-sodium chicken STOCK
  • 4 pounds boneless pork shoulder (untrimmed. OR pork sirloin roast), cut into chunks
  • Freshly ground pepper
  • 2 bay leaves
  • 1 cinnamon stick
  • Corn tortillas, warmed, for serving
  • Assorted taco toppings, such as avocado, queso fresco, radishes, mango salsa
  • For the Mango Salsa:
  • 1 mango, diced
  • 1 jalapeno, seeded and minced
  • 1 small red onion, diced
  • Juice of 1 lime
  • 2 T. chopped cilantro
  • 1 tsp. salt
  • 2 T. extra virgin olive oil
Instructions
  1. Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until pliable, about 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles 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 medium-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. about 5 minutes.
  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.
  5. To make the Mango Salsa: Mix all ingredients together in a bowl.
Recipe by The Amiable Cooks at https://theamiablecooks.com/slow-cooker-pork-tacos-with-mango-salsa/