4 lbs. Pork Butt
2 jalapeno peppers, seeded and large chopped
4 cloves garlic
2-3 chipotles in adobo sauce
1/2 medium white onion, large chop
3 T. olive oil
2 T. honey
1 T. cider vinegar
kosher salt and pepper
2 tsp. dried oregano
3 c. chicken stock
2 bay leaves
1 cinnamon stick
corn tortillas
Season the pork on all sides with salt and pepper. Place in a large crockpot. Add the cinnamon stick and bay leaves.
Place the jalapenos and the garlic cloves in a small bowl with a tablespoon of water. Microwave on high for 1 minute to soften.
In a food processor or blender add the garlic, jalapenos, chipotles in sauce, onion, olive oil, honey, vinegar and oregano. Pulse until smooth.
Put the sauce in a medium saucepan over medium high heat. Bring to a bubble. Add the chicken stock and simmer until slightly thickened. Season with salt and pepper if needed.
Pour the sauce over the meat in the crockpot. Cook on high for 5 hours, or low for 8. Remove and shred with a fork, discarding any waste.
Serve on soft taco shell with desired toppings.
Suggested toppings:
Chopped tomato
Chopped onion
Shredded cheddar
Sour cream
Taco sauce
Shredded lettuce
Pico de Gallo
Spicy Slaw