This is a great recipe for pork, chicken or rabbit, easy to make, but a bit time consuming There are instructions for cooking in a Dutch oven as well.
My substitutions are in blue as I cannot get/find some items in this area.
Slow-Cooker Pulled Pork Tacos.
3 whole ancho chiles I used 4 Arbol chiles
3 whole pasilla chiles 2 40z cans chopped green chiles
4 cloves of garlic, unpeeled
2 to 3 chipoltes in adobo sauce
medium white onion, roughly chopped
3 Tbls. extra virgin olive oil
2 Tbls. honey
1 Tbls. cider vinegar
2 tsp. dried oregano
3 3/4 cups low-sodium chicken broth
4 lbs boneless pork shoulder (untrimmed), cut into chunks (or chicken or rabbit)
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn torillas, warmed, for serving
Assorted taco toppings, for garnish
Put the chiles and the garlic in a bowl: add 2-3 Tbls. water. (If using the canned green chiles, do not add them at this point) Microwave on high until soft 2-3 minutes. Seed and stem chiles (in using the dried Arbol chiles, I skipped this process); peel the garlic. Transfer the chiles and garlic to a blender. (if using the green chiles, add now)
Add the chipoltes, onion, 2 Tbls. olive oil, honey, vinegar, 1 Tbls. salt & the oregano to the blender; puree until smooth. Heat the remaining 1 Tbls. 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 meat all over with salt and pepper and transfer to a lage slow cooker. Add the bay leaves and cinnamon stick, then pour in the chile sauce. Cover and 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 an additional 30 minutes)
Discard bay leaves and cinnamon stick. Shred meat using 2 forks; season with salt and pepper.
Serve in torillas along with assorted toppings.