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3 dried chiles
4 cloves garlic
2-3 hot fresh chilies (serrano, jalapeno, adobo, hot banana….whatever)
1 onion
3 T olive oil
2 T honey
2 T cider vinegar
Salt
2 t dried oregano (preferably Mexican)
3 ¾ cup chicken broth
1 Boston butt/pork shoulder (6lbs.)
Ground pepper
2 bay leaves
1 cinnamon stick

Put dried chilies and garlic in a bowl with ¼ cup water. Microwave until soft. Stem and seed the chilies, peel garlic, process both in a blender. Add the fresh chilies, 2 T olive oil, honey, vinegar, 1 T salt and oregano to blender. Puree until smooth. Heat reaming 1 T olive oil in large skillet over high heat. Add Chile sauce and fry until thick and fragrant, about 8 minutes. Pour Chile sauce and broth over Boston butt in the slow cooker. Add Bay leaves and cinnamon stick. Cover. Cook on high until meat is tender…. about 5 hours. Shred the pork. Add back some of the moisture trying to avoid the grease.

Serve with small soft flour tortillas and some of the following shredded lettuce, shredded purple cabbage, tomatoes diced, cheddar cheese, queso fresco, onion, pickled purple onions, jalapenos, guacamole, taco sauce, fresh salsa, black beans, corn and bean salsa, mango, salsa verde

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