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CHIPOTLE PULLED PORK TACOS

Active Time : 20 minutes
Total Time : several hours
Serves : 6-8 servings
INGREDIENTS
  • 1 (3 1/2-4 pound) boneless pork butt or shoulder roast
  • 1 16 ounce jar medium thick and chunky salsa
  • 1 cup chicken broth
  • 1 cup pitted prunes
  • 1/2 cup chopped onion
  • 2-3 chipotle peppers in adobo sauce
  • 3 garlic cloves
  • 1 tablespoon dried oregano leaves
  • 2 teaspoons baking cocoa
  • - corn tortillas warmed
  • - sour cream
  • - fresh cilantro, pico de gallo, lime wedges
DIRECTIONS

Trim fat from pork; cut into 4-6 smaller sections. Salt and pepper to taste; place in a 5-quart or larger slow cooker.

In food processor or blender, combine salsa, chicken broth, prunes, onions, peppers, garlic, oregano and cocoa; salt and pepper to taste.

Pour sauce over pork. Cook on HIGH 4-6 hours or LOW 8-10 hours or until fork tender.

Remove pork from slow cooker; shred. Place back in slow cooker with sauce; keep warm. Serve in tortillas with sour cream, cilantro, pico de gallo and limes.