Slow Cooker Pork Tacos

If you are in my freezer group this is what you are getting this month.  We had this tonight and it was so yummy!  If you are going to make this and freeze it save some of the liquid in the crockpot to put in the freezer bags with  the pork.  This will keep the pork from drying out.

Ingredients:

• 1 poblano pepper
• 4 cloves garlic, minced
• 3 chipotles in adobo sauce
• 1/2 medium white onion, roughly chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1 tablespoon cider vinegar
• Kosher salt
• 2 teaspoons dried oregano, preferably Mexican
• 3 3/4 cups chicken broth
• 4 pounds pork tenderloin
• Freshly ground pepper
• 2 bay leaves
• 1/2 cinnamon stick
• Corn tortillas, warmed for serving
• Assorted taco toppings (cilantro, limes, mangos, cheddar cheese, avocado, red cabbage)

Put the poblano, garlic, chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt, and the oregano to the blender; puree until smooth.
Season the pork all over with salt and pepper and transfer to a large slow cooker.  Add the bay leaves and cinnamon stick, then pour in the sauce and the chicken broth.  Cover and cook 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 F; uncover and cook 30 more minutes.)
Discard the bay leaves and the cinnamon stick.  Shred the pork with 2 forks; season with salt and pepper.  Serve the shredded pork in the tortillas, along with toppings.