Preheat olive oil in a medium heavy pot. Add celery, carrots, and leeks and sauté until caramelized, about 5 to 7 minutes. Add garlic, and cook until fragrant, about 2 minutes. Add chicken broth, plum sauce, and morita chiles and bring to a boil. Turn off heat and let cool completely. Transfer ingredients to blender and add apple cider vinegar. Process until smooth, about 2 minutes and adjust seasoning to taste with salt and freshly ground black pepper.
Meanwhile season pork on both sides with 1 tablespoon of salt and 1/2 tablespoon pepper. Transfer pork to the bowl of a slow cooker and pour morita-plum sauce over. Cook on high for 5 hours, or until fork-tender.
Serve with warm corn tortillas, lime wedges and cilantro for tacos.
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