| 17 | 325 | 497 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 25 min | 5 h | 8 |
| 2 chile | Chipotle chiles in adobo sauce (for sauce) |
| 1/2 medium | White onion (roughly chopped; for sauce) |
| 2 tbsp | Extra virgin olive oil (for sauce) |
| 2 tbsp | Honey (for sauce) |
| 1 tbsp | Apple cider vinegar (for sauce) |
| 1 pinch | Kosher salt (for sauce) |
| 2 tsp | Oregano, dried (for sauce) |
| 1 tbsp | Extra virgin olive oil |
| 3 3/4 cup | Chicken broth (stock) |
| 3 pepper | Ancho, poblano, pepper |
| 3 pepper(s) | Pasilla pepper, dried |
| 4 clove(s) | Garlic (unpeeled) |
| 1 3/4 kg | Pork shoulder, whole, lean (boneless, cut into chunks) |
| 1 dash | Black pepper |
| 2 leaf | Bay leaf |
| 1 stick(s) | Cinnamon |
| 8 medium tortilla(s) | Tortilla, corn |
1. Make the Chilli sauce: Add the chipotles, onion, olive oil, honey, vinegar, salt and the oregano to the blender; puree until smooth.
2. Heat the remaining olive oil in a large skillet over high heat and add the chilli 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.
4. Add the bay leaves and cinnamon stick, then pour in the sauce.
5. 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.)
6. Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper to taste. Serve the shredded pork in the tortillas, along with desired toppings.
Enjoy!
To make this recipe Grain-Free - serve pork on lettuce wraps
| Grain | 0.9 |
| Meat | 2.5 |
| Vegetables | 0.6 |
