Slow-Cooker Pork Tacos

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My family LOVES these Tacos! I find they taste best right around the 5 hrs of cooking mark, not quite as good if they have to cook longer, but still awesome! We use them for Tacos night #1 and for quesodillas and mas for the next few days.

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This is one slow cooker recipe you MUST try! Really good!

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I served these tacos with a few minor changes -- I didn´t use any dried peppers and instead toasted two poblanos and a jalapeño over the stove, cut them into chunks, and then put them in the food processor with the garlic. We topped the tacos with pineapple, red onion, cilantro and cotija cheese. My boyfriend is not easy to impress, but after he polished off a few of these he asked when we can have them again. I made it the next week with chicken and with tomato and avocado as condiments instead of the pineapple. Just as tasty.

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I absolutely love this recipe. I used pork tenderloun instead, and used a green pepper, red chili, and jalepeno instead of the peppers listed (they can be tough to find here on Vancouver Island. This recipe is a great base to use and you can experiment with the ingredients! This is one of my absolute favorite go-to recipes!

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Fantastic, and super easy to make. The options for toppings are endless, and you can easily cater to your most finicky eater! Will definitely make again, and soon!

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well, i did it my way, used only 2 lbs of boneless pork loin, threw everything else in a blender and threw it all in a crock pot. i skipped the step with oil and chicken broth, i used more garlic and molasses instead of honey. and threw in three chopped tomatillos served with a choice of corn or flour tortilla, chopped cabbage, julienne of radish, cilantro, lime, crumbled queso cheese, refried beans....basically the sauce is doubled using only 2 pounds pork, fat is greatly reduced, and flavor doubles!! enjoy!!

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I have to say after all the prep for this recipe, it did not leave us with a "Wow!". The pork was tender, of course, because of the slow cooker but it was flavorless. Even cooking in that sauce for hours left very little flavor on the meat. I reduced the sauce at the end of the cooking time and thickened with corn startch slightly. Without adding the sauce back to the meat you will have no flavor. I would suggest that the pork be cut into chunks before cooking so it can marry better with the sauce. I was surprised, that with all the chili's in the sauce that it really lacked the "punch" I was hoping for. I think I will continue to look for a better shredded pork taco recipe. Four stars were given due to lack of flavor and amount of prep.

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Fantastic. I used ancho, guajillo, and chipotle peppers. The sauce was superb. We garnished simply with some shredded fontina, green onions, and sour cream. Leftovers made delicious pulled pork sandwiches. I definitely will make this again. And pork shoulder? What a bargain!

One word of caution. I don't recommend using the microwave to soften your chiles, especially for the time that's suggested in this recipe. The fumes can be over-powering for people and especially for pets. Just put your chiles and garlic into a bowl with very hot water, and let everything sit for 20 minutes, and you've accomplished the same thing as microwaving, without the dangerous fumes.

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First of all, these are absolutely delicious... the first steps are a little intensive, but then it's set it and forget it... and, it can go for as long as you want it to... I think mine was on for about 8 hours. Incredible flavor. For the first steps I had 3 fresh Pasillos, 6 cloves garlic and 2 serrano chiles - roasted them all in a dry cast iron skillet. Then I threw everything in my food processor, with the oil, and then fried it up in same skillet. Not that tough just a bit of back/forth.I had a bone in pork shoulder (never had one of those before. I actually trimmed ALL the fat off, believe me, you don't need any. I salt & peppered and charred the outside (in same skillet the 4 chunks, then placed those in to the slow-cooker. The amount of liquid was plenty to cover the meat. These were so tender and so soft and juicy, In closing, try this! Thank you.

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My family loves this... Yummy, but I wish I could say it was as simple as it looks in the recipe. First, I agree with the other reviewers who commented that microwaving the peppers is not the way to go. I usually toast them in a dry pan until they're pliable, or you could soak them in hot water. Second, this yields a lot of oil/fat so i found it worked better to skim the fat and reduce the sauce if I have time. Otherwise it's a lot of liquid and fat. When I have time I even cook it the night before, cool it completely and scrape the fat off then serve it for dinner--it's even better the day after.

Also, serve it with lime, slaw, or pickled red onions. This makes it even better to balance out the savory favors.

Oh, and beware of all those chipotles! I like spicy food, but that's too much for me. Hope this helps people out there, enjoy!