Ingredients
- 6 whole dried ancho chilies
- 4 cloves garlic, peeled
- 2 to 3 chipotles in adobo sauce
- ½ medium yellow onion
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 Tbsp salt
- 2 teaspoons dried oregano
- 3 3/4 cups low-sodium chicken broth
- 2 pounds pork roast or boneless pork shoulder
- tortillas, warmed, for serving
- sliced radishes
- chopped cilantro
- crumbled Cotija cheese or sour cream
- shredded cabbage
- lime wedges
Directions
- To make the pulled pork sauce: Remove the stem and seeds from the chilies. Soak them in a small amount of boiling water for 5-10 minutes to soften. Transfer the chilies 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 chili sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the chicken broth and reduce until thickened, about 30 minutes.
- Place your pork roast in a small crockpot with about 3 cups of the pulled pork sauce. Cook on low for 4-6 hours. Remove meat from the crockpot. Shred with a couple of forks, being careful not to burn yourself and put back into the crockpot with the sauce and juices and stir it up. Add more reserved sauce if you need to.
- Warm the tortillas and prep the taco toppings. Serve tacos in warmed tortillas with shredded cabbage, radishes, cilantro, cheese or sour cream and a squeeze of lime juice.
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