Slow-Cooker Pork Tacos

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I made these for dinner tonight and they were excellent! If you're a fan of the carnitas from Chipotle you will love this recipe! I used two pieces of pork shoulder, one a little over 2 lbs and the other close to 3 lbs. I cooked it for 8 hours on low in the slow cooker and the meat was perfect. I was only able to find one of the types of dried chilies but it worked. I also did not use the cinnamon stick because I was afraid it would be too potent so instead I added 1/2 tsp ground cinnamon. I read online, but didn't try it myself, is roasting the pork after shredding it at 400 degrees for 15 mins on a sheet pan to make them crispy. I would absolutely try that next time for a more "traditional" consistency.

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Fabulous!!! I didn't have all of the chilies on hand so I only used chipotle (but used 4 instead of 3--it was incredible!! Subtle heat with what I added, which was enough for us. Burned on the back of your tongue but only for a few minutes---rich flavor----will DEFINITELY make again! Served with avocado, onion and cilantro--with black beans and cilantro/lime rice---awesome!! I can't wait to make it again for guests!! Incredible!

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Fabulous recipe! I didn't use the first 2 types of chiles and only used 2 chipotles because the rest of my family has sensitive mouths, and the heat was JUST RIGHT. I pureed all of the sauce ingredients together in my Vita-Mix. The pork was so tender, we just scooped out the chunks and flattened them with the back of a fork right into the tortilla (again, I was worried that shredding it in the sauce would have been too spicy for my family. SUPER recipe! :o

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This is the perfect slow cooker recipe. I made the sauce the day before and marinated the pork over night. I cooked on low for about 8 hours the day before I needed it. I took meat out to shred and the cooled sauce to remove the fat. I then put it back in the crockpot on low the next day for a party. While it was three days of work, each day took minimal effort and I'm sure it could all be done in one day. I 4x the recipe and it came out perfect. I only used 5 cups of stock. I also boiled the peppers in the stock to soften and give the sauce extra flavor. I only used one cinnamon stick, as I know people are adverse to too much of the spice. I would make this recipe over and over again. The heat level was perfect for us here in the southwest. Also, ancho chili are sometimes labeled as pasilla peppers, this is incorrect. Pasilla are long and black where anchos are reddish and more round.

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super yummy! i've made this twice now and the first time i made it without the chipotles and I liked it better! but either way is very delicioso!

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beyond awesome. we've made these many many times and keep coming back. we haven't changed a thing since its perfect as is. amazing flavor and you can eat for days or feed a whole houseful. Everyone loves it.

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This has the most amazing flavor. It's one of my husband's favorites and I've made it several times. I like to put in a little extra honey to make it even sweeter.

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Loved the flavor, but next time I'll toast my dried chiles in my cast iron skillet and puree. I didn't care for the microwave technique.

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The flavor of this dish was excellent! I served it "Chipotle Burrito Bowl Style"....similar to our local "Chipotle" restaurant, I served it with a base of cooked white rice lightly mixed with fresh lime juice, lime rind and cilantro. Added a layer of black beans, roasted corn, lettuce, salsa, sour cream and avocado...YUMM! As the other reviewers remarked, definitely separate the meat from the sauce to allow the fat to separate. Or, next time, I may try using a leaner cut of meat. Our Safeway did not have fresh ancho peppers, so I used 4 fresh pasilla peppers, along with the canned chipotles. Last revision I would make to the recipe: I'm going to try and seed and stem the peppers without microwaving them. Then, in lieu of using a blender, I'm going to coursely chop the peppers, and throw all of the other ingredients (except for the cinammon stick and bay leavesinto my food processor. I will definitely be making this recipe again!!!!

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Yes, separate the sauce from the pork cool it , skim fat to liking, and then add to pulled pork. Use less chicken stock. I like to use some beer too. I buy the peppers at the local supermucado, they cost less than at a chain store.