Water Ancho chiles Oregano Cumin Garlic Cinnamon stick Apple cider vinegar Salt Pepper Water (for sauce) Pork butt
Start by removing the stem from the ancho chile. Open them up lengthwise and remove the seeds from the inside.
Place the anchos in hot water. Let them sit until pliable.
Place all rehydrated ancho chiles, garlic, cinnamon, salt, pepper, oregano, cumin into the blender. Add the vinegar and water and blend until smooth.
Cover the pork with the sauce. Brush the sauce all over the pork and marinate for 4 hours, or overnight is best. The longer it sits, the better.
Place the sauce and the pork in the slow cooker. Cook on low for 8 hours, or high for 6 hours.
Once the pork is fully cooked, let it cool slightly. Shred the pork.
Return the pork to the slow cooker and its juices. Keep warm until ready to serve.
Serve with chips, pinto beans, and avocado. Or serve with corn tortillas to make tacos. Make new memories with this Slow Cooker Ancho Pork. A tasty dish that everyone will enjoy!