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3 dried clilies
4 cloves of garlic
3 jalapenos, seeded
1 medium onion
3 tablespoons olive oil
2 tablespoons honey
2 tablespoons cider vinegar
1 tablespoon salt
2 teaspoons dried oregano (preferably Mexican)
3 ¾ cup chicken broth
6 lb Boston Butt or Pork Shoulder
½ teaspoon pepper
2 bay leaves
1 cinnamon stick

Place dried chilies and garlic in a bowl with ¼ cup water. Microwave until chilies are soft. Stem and seed the chilies, peel the garlic, and place both in a blender, add the fresh chilies, 2 tablespoons olive oil, honey, cider vinegar, 1 tablespoon salt and oregano, puree until smooth.

Heat remaining 1 tablespoon of olive oil in a large skillet over high heat, add the chile sauce and saute until thick and fragrant ( about 8 minutes). Place the Boston Butt in the slow cooker, pour chile sauce and broth over pork, add bay leaves and cinnamon stick. Cover and cook on high until meat is tender, about 5 hours. The pork should shred easily once thoroughly cooked.