These were awesome. One of my favorite dishes of recent weeks, these were just absolutely delicious. The pork was interestingly sweet (it smelled amazing while cooking), and it had just a little heat in the after taste. As I’m writing this, I wish I was eating more right now. I got the recipe from the Feb/March 2009 issue of Food Network Magazine (only the second issue ever of this magazine). I had to make several changes due to availability of ingredients, so here’s the original recipe, and below is my variation.

Pulled Pork Tacos

I made some out-of-the-box Goya Yellow Rice (the only rice I don’t completely destroy, aside from risotto) to go with it. I also made both of my standard salsas and used shredded cheddar for toppings.

Cooking time
Slow cooker: 5 hours
Dutch oven: 2 hours, 15 minutes (I used this method when I ran out of time for the slow cooker)

3 whole poblano peppers
4 garlic cloves, peeled
3 chipotles in adobe sauce (any grocery store should have this in the canned goods aisle)
1/2 medium white onion, roughly chopped
Extra virgin olive oil
2 tablespoons spicy honey (I used a fantastic Red Chile Honey that Adam bought during a visit to the Santa Fe School of Cooking)
1 tablespoon apple cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican (I eyeballed this)
2 teaspoons chipotle seasoning (Again, I used a great seasoning mix from Santa Fe School of Cooking)
3 3/4 cups low-sodium chicken broth
2 lbs boneless pork butt (This is half the meat of the original, and a different cut–the butcher recommended it. It can feed 4 or make lots of sublime leftovers)
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Tortillas, warmed for serving (we had a mix of flour fajita tortillas and corn tortillas)

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