Pulled Pork Tacos with Birdseye Chili Marinade

Directions

1. Add 1 cup chopped onion to pan and sauté 10 minutes, until browned. Transfer to the bowl of a food processor or blender along with salt, pepper, cumin and coriander.
2. Add dehydrated chilies and garlic with 1/8 cup of the soaking water to blender. Puree until liquefied.
3. Baste marinade onto the pork. Wrap tightly in plastic wrap and refrigerate overnight.
4. Transfer pork to a slow cooker. Cook on low for 8 hours.
5. Remove pork and shred with two forks. Reserve drippings and strain into a measuring cup. Toss 1 cup drippings with shredded pork to moisten.
6. Assemble pork tacos on corn tortillas, topped with remaining onion and cilantro. Serve with lime wedges.
7. Toast dried chilies and garlic cloves in vegetable oil over medium-low heat for 3 minutes. Remove from pan with a slotted spoon and transfer to a bowl of hot water. Soak 15 minutes.