Originally aired February 21, 2013
- 3 tablespoons EVOO - Extra-Virgin Olive Oil
- 1 2-pound bone-in pork shoulder
- Salt and pepper
- 1 medium yellow onion, chopped
- 3 cloves garlic, grated
- 2 teaspoons cinnamon
- 2 tablespoons pured chipotle in adobo
- 2 tablespoons honey
- 1/4 cup vinegar
- 1 cup water
- 16 corn tortillas
- 1 avocado
- 1/4 cup cilantro
- Juice of 1 lime
- 1/2 cup sour cream
- 1/4 pound Manchego cheese, grated
In a skillet, heat the EVOO over medium-high heat. Season the pork shoulder with salt and pepper, and brown all sides; place in the slow cooker pot. In the same skillet, saut the onions, garlic and cinnamon until soften and fragrant; remove to the pot with pork then add in the chipotle, honey, vinegar, salt, pepper and water. Cover and cook undisturbed for 4 hours high. Once the meat is done, discard the bone and shred the meat using two forks.
Using a grill or gas burner, char up both sides of the corn tortillas, then build your tacos!
Top off the honey chipotle pork with some fresh zesty toppers like avocado, cilantro, lime juice, a dollop of sour cream and grated cheese!