Honey chipotle pork tacos (Crock pot)

This recipe comes from the Rachael Ray Show- I know her personality can be a bit grating, but she has some fantastic recipes, this one included.  I love Crock pot meals- even though I'm usually home during the day, being able to prep dinner early frees up my hands at the end of the day, when things start getting crazy around here (ie: being pulled in 3 different directions by hungry, tired kids).  Robert was a super-fan of this one, so I know we'll be making it again.

HONEY CHIPOTLE PORK TACOS (Crock pot)

Yield: 12 tacos

Ingredients:

3 tablespoons extra-virgin olive oil

1 2-pound bone-in pork shoulder (I used a pork tenderloin)

Salt and pepper

1 medium yellow onion, chopped

3 cloves garlic, grated

2 teaspoons cinnamon

2 tablespoons puréed chipotle in adobo

2 tablespoons honey

1/4 cup vinegar

1 cup water

12 6" tortillas (corn or flour)

Toppings- chopped avocado, cilantro, fresh lime juice, sour cream, shredded cheese

Instructions:

In a skillet, heat the olive oil over medium-high heat. Season the pork with salt and pepper and brown all sides; then place in the slow cooker. In the same skillet, sauté the onions, garlic and cinnamon until softened and fragrant; remove to the pot with pork then add in the chipotle, honey, vinegar, salt, pepper and water. Cover and cook undisturbed for 4 hours on high.

Once the meat is done, discard the bone and shred the meat using two forks. Using a grill or gas burner, char up both sides of the corn tortillas, then build your tacos.  Top with avocado, cilantro, lime juice, a dollop of sour cream and shredded cheese.