Slow-Cooker Pork Tacos

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Delicious and super easy to make! Boyfriend loved it :. I was not able to find ancho or pasilla peppers, so I used California Chiles (New Mexico Chiles and pablanos.

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AMAZING! Only thing I changed was I listened to other reviews & used less salt - only 1 teaspoon and I could only find dried Ancho Chiles. Slow cooked for 5 hours and everyone loved these! Not too spicy at all & very easy to make.

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Yep, I love this recipe. I tried it last week, and this week I tried a different Food Network pork carnitas recipe that got rave review and looked a tad simpler (not that this is difficult - it's not. This one is far superior.

After reading the reviews, I added molasses to the sauce and was very happy with the results. My whole family enjoyed this, including my picky kids, and even requested it again. The meat worked with tacos, and also on buns with cole slaw. Yum!

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Excellent. Using good peppers makes all the difference.

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A great change from beef tacos with packaged seasoning! I was concerned that this might be too spicy for the kids, but I made it exactly as stated in the recipe and it was delicious. The entire family thought this was a winner. I made the sauce the night before and refrigerated it. Then I just had to throw everything in the crock pot before work the next morning. My kind of meal!

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I made these tacos today and they were delicious! I made a few substitutions in that I used jalapeños instead of the chilis, and I baked the finished meat for about 15 minutes after it was done, as per other reviews. I only added about a teaspoon of salt and omitted the 3rd TB of oil because the pured mixture already had plenty. It's a little fussy, but definitely worth the effort.

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This was a really good recipe. I made a few changes. First off, I couldn't find ancho chili's so I used serrano instead. After it cooked in the crock pot I took the pork out and shredded it, spread it out on a greased cookie sheet, salted it, peppered it and sprinkled a bit of the liquid from the crock pot all over the pork. Then I cooked for 40 mins at 400 degrees until it was almost crispy but still moist inside. Served on corn tortillas with a jalapeno/kiwi fruit salsa I made and fresh guacamole. It was excellent! I think cooking it in the oven gave it a great flavor, almost like carnitas!

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Good easy to follow recipe. I did not have fresh peppers at my store so I used dried ancho peppers (2 of them and still soaked them and removed the seeds. Good zing but not too much. The slight cinnamon taste was a great addition. Overall a nice recipe but I still would give it only 3 stars as it is not an outstanding dish.

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Excellent flavor! I did not find the prep time consuming as others.
I used the oven method. Followed the directions. I did sub new mexico chilies for the ancho. Also followed one reviewers advice, after tasting the sauce,added approx. 2 Tbsp. of dark molasses which bumped up the flavor. I also reduced the sauce and served with the tacos. My husband now wants to make pork taquitos with the left overs.

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Awesome! Not too spicy at all!