Slow-Cooker Pork Tacos

Ingredients

• 3 whole ancho chiles
• 3 whole pasilla chiles
• 4 cloves garlic, unpeeled
• 2 to 3 chipotles in adobo sauce
• 1/2 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
• 3 3/4 cups low-sodium chicken broth
• 4 pounds boneless pork shoulder (untrimmed), cut into chunks
• Freshly ground pepper
• 2 bay leaves
• 1 cinnamon stick
• Corn tortillas, warmed, for serving
• Assorted taco toppings, for garnish

Directions

• Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. 
• Microwave on high until soft and pliable, 2 to 3 minutes.Stem and seed the chiles; peel the garlic. 
• Transfer the chiles 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 chile sauce and fry, stirring, until thick and fragrant, about 8 minutes.
• Pour in the broth and reduce until slightly thickened.
• 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.)

Source : http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pork-tacos-recipe.html