Ingredients

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

Directions

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.