Phenomenal Phoods

Crock Pot Pork Tacos with Mango Salsa

Ingredients:

• Crock Pot Pork Tacos
• 1 whole jalapeno
• 1 whole yellow chile pepper (I'm not going to lie. I'm not entirely sure what these are, but they are delicious.)
• 2 cloves garlic, unpeeled
• 2 chipotle peppers in adobo sauce
• 6 green onions
• 3 Tablespoons olive oil
• 2 Tablespoons honey
• 1 Tablespoon apple cider vinegar
• 2 teaspoons dried Oregano
• 3 cups chicken broth
• 2 lbs boneless pork shoulder (I couldn't find this at the store so I used a pork loin roast that was good, but a bit tougher than I would have liked)
• Salt & Pepper
• 1 cinnamon stick
• 2 bay leaves
• Flour tortillas
• Mango Salsa
• 1 mango, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1/4 cup cilantro, chopped
• 1 tomato, chopped
• Juice of 2 limes
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cayenne pepper
• Salt & Pepper, to taste

Instructions:

1. Crock Pot Pork Tacos:
2. Put the jalapeno, the yellow chile pepper and the garlic into a bowl with a couple tablespoons of water. Put in the microwave for 2 minutes and then remove everything from the water. Stem and seed the chiles and peel the garlic. Add the chiles and garlic to a blender.
3. Add the chipotle peppers, green onions, 2 Tablespoons olive oil, honey, vinegar, oregano and some salt and pepper to the blender.
4. Puree until smooth. You'll end up with this lovely looking paste.
5. Heat 1 Tablespoon of olive oil in a large skillet (I used my cast iron pot) over medium-high heat. Add the blended mixture and cook for about 5 minutes, stirring constantly. It will thicken quite a bit. Whisk in the chicken broth and reduce the heat to a simmer. Leave it to simmer until you are ready to put the meat in the crock pot.
6. Meanwhile, trim the pork and season it all over with salt and pepper. Transfer to the crock pot. Add the bay leaves and cinnamon stick and pour in the chicken broth mixture. Cook on low for 3-4 hours or until the meat is falls apart when you pull at it with a fork. Shred the pork and serve in warmed flour tortillas with mango salsa and other taco toppings.
7. Mango Salsa:
8. Combine all ingredients in a bowl and refrigerate for 30 minutes or so before serving.