Slow-Cooker Pork Tacos Recipe

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3 tablespoons extra-virgin olive oil

Corn tortillas, warmed, for serving

3 3/4 cups low-sodium chicken broth

1 tablespoon cider vinegar

Freshly ground pepper

1 cinnamon stick

2 to 3 chipotles in adobo sauce

Assorted taco toppings, for garnish

3 whole ancho chiles

Kosher salt

4 pounds boneless pork shoulder (untrimmed), cut into chunks

1/2 medium white onion, roughly chopped

2 tablespoons honey

3 whole pasilla chiles

4 cloves garlic, unpeeled

2 bay leaves

2 teaspoons dried oregano, preferably Mexican

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