Fresh ingredients are preferred but if you can't find the chilies in your local market, you can use canned.
6 cloves garlic
2 to 3 chipotles in adobo sauce
3 whole ancho chiles
3 whole pasilla chiles
1/2 medium white onion, roughly chopped (I used onion powder because I hate onions)
1 tablespoon turmeric
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Pink Himalayan sea salt (use sparingly to taste)
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium organic chicken broth
4 pounds pork loin, cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Low-carb whole grain tortillas, warmed, for serving or Lettuce Wraps
Assorted taco toppings, for garnish - I used shredded cabbage and fresh salsa
Add the pork loin to crock-pot, add garlic, trimmed chilies, chipotles, turmeric, honey, vinegar, oregano, bay leaves, cinnamon stick, sea salt, peper, olive oil, onion, and chicken broth. Cook on high for about 5 hours until cooked thoroughly.
Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
Original recipe here - this one has been modified for preferences and nutrition.