Slow-Cooker Pork Tacos

Total Time:
5 hr 36 min
Prep:
25 min
Cook:
5 hr 11 min

Yield:
about 8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 whole ancho chiles
  • 3 whole pasilla chiles
  • 4 cloves garlic, unpeeled
  • 2 to 3 chipotles in adobo sauce
  • 1/2 medium white onion, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • Kosher salt
  • 2 teaspoons dried oregano, preferably Mexican
  • 3 3/4 cups low-sodium chicken broth
  • 4 pounds boneless pork shoulder (untrimmed), cut into chunks
  • Freshly ground pepper
  • 2 bay leaves
  • 1 cinnamon stick
  • Corn tortillas, warmed, for serving
  • Assorted taco toppings, for garnish
Directions

Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more

minutes.)

Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

Photograph by Tina Rupp


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4.7 201
This recipe is great, not too hot if you add coleslaw to the taco. item not reviewed by moderator and published
By far the best shredded pork I have ever had! I do not think it's very spicy at all. I used the oven method and works perfect every time. I could not find the peppers in grocery store, so I bought the dried ancho chiles and pasilla peppers at a mexican grocery store, soaked them in warm water for 15 minutes, and then cut them open to remove the seeds under the sink faucet. Definitely a winne! item not reviewed by moderator and published
This is very easy and taste amazing...however, it is very spicy, too spicy for kids. I read a few reviews on here were saying the kiddos could eat it but there were a few adults who couldn't eat it. Just for a reference, I normally go to the middle of the pact on a spice chart when I order wings and I had sweat dripping down my neck. I will make this again for sure but I will try to cut the heat a bit. Oh, one more thing, I did make the mango salsa on this site and that DID help cut the heat. item not reviewed by moderator and published
I made this for the first time today. I didn't have dried pasilla chiles, so I used more ancho chiles in their place. I also increased the number of chipotles in adobo to 4. This is delicious. I will be making it again. item not reviewed by moderator and published
I havent cooked this recipe before but am wanting to try it out for a party this weekend. It says it serves 8, just wondering how many tacos that is in total? item not reviewed by moderator and published
I followed the recipe exactly as written. The dry chills make the house smell when you soften them in the microwave and I was questioning if they'd be good or not. They were great. Spicy, but not HOT item not reviewed by moderator and published
Tasty and nutrition my son and daughters raved over how delicious it was. And a simple dish to make. item not reviewed by moderator and published
Have made this twice, and it is great, especially for parties. I even messed up once and cooked it on low instead of high and it still fell apart. One of my favorite recipes. Served w/ cilantro lime butter corn on the cob, yummmm!! item not reviewed by moderator and published
Quick question, can I make the sauce ahead of time and refrigerate it, or does it have to immediately be used? item not reviewed by moderator and published
I just made these today and they were AWESOME! I made the recipe exactly as written with no changes. My husband was worried the meat would be too spicy but it was just perfect. He ate 4 tacos! I will be keeping this recipe to make again and again. item not reviewed by moderator and published
This is now a staple in our home. The first time I made it, I was worried about the spicyness because of my kids so I used less pasilla chiles-Don't do it! Use all the chiles. I make the recipe now as is written and my entire family loves it! I find both the ancho and pasilla (chile negro) chiles in the dried chile/spice section of my local supermarket! item not reviewed by moderator and published
Very Good! Trying a beef roast to see how it goes. I'm sure it will be TASTY! item not reviewed by moderator and published
Quick question, does this recipe need a true pasilla chili, (dried chilaca peppers) or a pablano, which most grocers market as a pasilla? item not reviewed by moderator and published
Delicious! Simplified the thickening process a touch by simply hitting the puree a bit longer in the VitaMix. I was a little concerned about the heat from the peppers, but I would actually add a bit more next time. There was good flavor and almost no heat even for my mild wife. item not reviewed by moderator and published
This was amazing. I am never so up on my game to have time to use a slow cooker, but I used a pressure cooker and they turned out awesome. The men in my life ate it up and couldn't stop talking about how good it was the whole time. I have two teenage boys that swim, so I just made a side of rice to go with this meal and Viola! they were both happy too. This recipe will go to the top of our lists all year round. Yay Food Network! item not reviewed by moderator and published
Absolutely FANTASTIC! One of the most delicious and versatile dishes I've ever made. item not reviewed by moderator and published
It is a time consuming recipe but worth it! Made it in a crockpot on high for 5 hrs. That's all you need really! Used dried ancho and pasilla chili! Just to warn you, with all that chili cooking in the crockpot for a long period of time...If may give you the sniffles and watery eyes. Not everyone is affected the same way. Next time I'll cook it in the oven.. item not reviewed by moderator and published
fantastic flavor! I used fresh jalapenos and poblano peppers then chipotle chili powder and slow cooked on low for 8 hours. I served with shredded cabbage, lime and avocados....amazing. Definitely a new 'go to' weeknight dinner. item not reviewed by moderator and published
Wonderful recipe! I used fresh pasillas and dried anchos (what was available locally) I made this while visiting someone who didn't have a blender or food processor: so don't let that dissuade you from this recipe. I chopped sauce ingredients, then cooked a bit longer in half the broth while occasionally mashing with the back of a big wooden spoon. Definitely more work. Result was a semi-smooth but chunky sauce. Served with lime, cilantro, avocado, shredded cabbage, crema and queso fresco, per our taste. This is a definite keeper. Thanks to all the other reviewers for your tips. item not reviewed by moderator and published
Uh, delicious doesn't do this recipe justice. For lack actually of a better word, this was amazing! And yes, make sure you have enough leftover to enjoy it on day 2. Believe it or not, it actually tastes even better. I served mine with a home made roasted tomatillo salsa. I don't think you need anything else. The pork has so much flavor on it's own. No need to mask it, you only need to compliment it. item not reviewed by moderator and published
This recipe was delicious. The store I went to didn't have the peppers listed in the recipe so I used poblano and anaheim. This was soo good! item not reviewed by moderator and published
Really awesome flavors if you're bored with the usual. THANK YOU!!! item not reviewed by moderator and published
Make this recipe! I made homemade corn tortillas too. Served with chopped avocado, cilantro and cojita cheese. So delish! item not reviewed by moderator and published
Absolutely delicious pork tacos. I made for a kid's birthday dinner, and everyone loved. Good in corn or flour tortillas or hard shells. Made another time and used a 4 lb. chuck roast, instead of pork, and it was even more delicious. item not reviewed by moderator and published
This recipe is a special treat in our family. Kids and husband(along with myself), a like, LOVE this meal. We serve it with fresh salsa, fresh chopped cilantro, and fresh squeezed lime juice. I leave out the pasilla chiles and double the dried ancho chilis. I have made this recipe several times. The first time, I was careless about reading the directions and added the whole can of chipotles(WOW!!). The second time I used the appropriate amount, and perfect. Before, I skipped the honey and chicken broth, use granulated chicken bouillon and a can of cola of my choice or what ever we had on hand. This time I just used chipotle salsa and both honey and cola. I know it will turn out as good as the others! item not reviewed by moderator and published
The house smelled amazing, hubby couldn't wait for dinner. I used fresh ancho chilis but replaced the pasilla with Anaheim because that is what was at the store. I floured and browned the pork before putting it in the crock pot and used that same cast iron pan to cook the sauce. Actually quite a bit of work and was glad when finally got everything in the crock pot and all the dishes washed. Used the cinnamon and my son noticed, wasn't too sure he liked it but said it was a homerun meal anyway. Just threw some cilantro into a package of cole slaw mix along my dump salsa, the tacos were awesome. Makes a lot so I can freeze some for later. Another son is on Weight Watchers and he got to eat two large tacos, so he was very happy. This will stay in my recipe box. item not reviewed by moderator and published
wonderful! item not reviewed by moderator and published
I made some substitutions, and left out the cinnamon as some suggested AND YUM!! This was super delicious and super light, but filling!! Made a mango salsa to go along with the tacos and coleslaw. Will be keeping this recipe!! item not reviewed by moderator and published
Making today for a second time. Love this recipe. Found that pif you are in a rush, you don't have to blend everything first, you can blend it after. Served with fresh guacamole, lime slices, and regular taco toppings. It's a keeper. item not reviewed by moderator and published
I concur with other reviewers...this is an excellent slow cooker recipe! We planned on making a mango salsa to accompany the tacos, but the mango's had rotten seed cores (not the right time of year), so we did a quick substitute by making a pineapple salsa. We drained and dried off sliced canned pineapple. Then seared the pineapple in a super hot iron skillet. After it cooled, we chopped the pineapple up and added cilantro, red onion, jalapeno, and lime juice. We thought the pineapple salsa was perfect with this dish! So good that I doubt we will do mango next time, even if it is in season. We also served thinly sliced raw red cabbage and crumbled queso fresca for tacos. GOOD STUFF!!! item not reviewed by moderator and published
This is one of the best things that has ever come out of my slow cooker! I followed the recipe as is except that I used regular oregano. I served the meat in flour burrito shells with a fresh mango salsa (diced mangos, diced red bell pepper, diced onions, chopped fresh cilantro, fresh lime juice and just enough sugar or honey to take the edge off the lime juice). YUM!!! item not reviewed by moderator and published
This was amazing!! I was concerned about the prep time for the sauce, but so worth it! I have 2 picky children (6 and 16) and they loved it!!! I will be adding this to the recipe rotation!!! item not reviewed by moderator and published
I love this recipe, usually I will tweak a recipe after following it to the "T" the first time, but this one I do not mess with! I like to top it with pickled red onions, green cabbage, cilantro and substitute sour cream with nonfat greek yogurt (you cannot taste the difference) with a side of black bean & corn salad....oh and don't forget the negro modelo and shot of tequila! ;-) item not reviewed by moderator and published
This recipe is to die for delicious!!! I thought it was super weird when I was making it - frying this weird muddy paste in a frying pan. But it is seriously the best thing I've ever made. I was unclear on what peppers to buy - there was no "pasilla" or "ancho" label on anything in the produce section. So I used dried anchos, which I found in the latin cooking aisle, and fresh poblanos (which I think is comparable to the pasilla). I also found cans of chipotles in adobo in the latin cooking aisle. I made it for my brother's birthday party which is really convenient because there is no precision involved for timing when you serve this (after it was done cooking I set the crock pot to "Warm" and people were eating it between 8pm and midnight). The meat is unbelievable - use pork shoulder like the recipe calls for and you will not be disappointed. My husband and I have been living on the leftovers for 4 straight days and every day it is so freaking good item not reviewed by moderator and published
I make these every other week and I crave them during the off weeks. Sometimes I do not use as many chills if any children will be eating. Just as good either way. One of my favorite dishes. item not reviewed by moderator and published
Just perfect. item not reviewed by moderator and published
This was AWESOME! I could only find dried pasilla and ancho chiles and frankly they were expensive and came in a large bag. So, I substituted 2 fresh jalepenos and 3 seranos. I didn't do the microwave boiling thing. I just stemmed and seeded them and put them in the blender with the other ingredients. I did that part the night before and put it in the fridge. I fried it the next morning and set the crock pot to go. I was going to work so I set it on low for 8 hours. It was perfect!!! It was actually better the next day even! This was like food truck good! I made a quick mango, cilantro, fresh serano topping and served with warmed La Tortilla Factory corn/wheat tortillas with melted jack cheese. Soooooo good! item not reviewed by moderator and published
This is a hit every time. It's a bit time-consuming to prepare, but I'm pretty slow in the kitchen, so it could just be me. Also, just remember to soak the dried chiles in water before microwaving - I nearly choked myself out of the house the first time I followed the directions as written! It makes a lot of food, so I usually save this for parties. It's not too hot for heat-babies like myself and gives just enough heat so the spicey-lovers enjoy it, too. item not reviewed by moderator and published
We love this recipe! It's hard to mess up, and has become our go-to recipe for dinner guests. My mom and sisters also love it and make it often. I use the leftovers for quesadillas or enchiladas (it makes a lot!. The depth of flavor from all the chiles and cinnamon is great! item not reviewed by moderator and published
Wonderful & easy to throw in the slow cooker & have ready when you walk in the door. item not reviewed by moderator and published
SWEET TOOTH ALERT! For those of you that are constantly looking for a good recipe this one has some good points and some very bad points. The cooking time and method for the duch oven are spot on. The meat will be tender and moist. As for the honey and cinnamon stick.....Not something I really wanted to put into a taco. I managed to save it by adding bar-b-q sauce and making sandwiches. Remove the honey and cinnamon, and add 3 cloves of garlic, 1 1/2 tablespoons of coriander and 2 teaspoons of cumin. Use the whole 7.5oz can of chipotle in adobo sauce. Waste not want not. Whole onion chopped finely. 4 seeded Jalapeno Peppers for those that want a little heat. item not reviewed by moderator and published
Delicious. Toppings are endless. I make this the night before, set the crock pot when I go to work, and enjoy when I get home. Can't beat it! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Excellent. Using good peppers makes all the difference. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Awesome! Not too spicy at all! item not reviewed by moderator and published
absolutely tasty, very moist, and really easy to make! Easy to change the type of chili's that the recipe asks for! item not reviewed by moderator and published
Yummy and easy! item not reviewed by moderator and published
Fantastic recipe.. I used New Mexico Chile instead of Ancho and adjusted portions for a 7lb Pork Butt. item not reviewed by moderator and published
I thought this might be too spicy and I also thought some of the combination of ingredients sounded a little strange, but we tried it and every member of the family loved it! item not reviewed by moderator and published
I really liked this recipe once I made some changes. I only used 3/4 a tables spoon of salt in the chile sauce mix and did not use the chile peppers in adobo sauce. Instead of using the dried peppers I used 1 poblano pepper, 2 Serrano peppers and 4 cherry hot peppers. I did however use all of the chicken broth and I would do that again ( it kept it from drying out. I cooked it in a slow cooker and when it was done it was swimming in the sauce and grease. I shredded the pork in the sauce and then strained it through a colander. Once I had pushed out all the excess liquid I followed other reviewers advice and popped it in the oven at 400 for 15 minutes to crisp up the pork. This made it outstanding! To serve I liked the chile sauce so much I made it again except this time added some tomatoes and made a salsa out of it and put queso fresco and cilantro on top. Excellent! item not reviewed by moderator and published
Amazing! This is one of those rare recipes that is out of this world tasty! Like some reviewers noted, I was afraid of a T of salt, so I used about 3/4 T of salt instead. The peppers are subtle, not too spicy. There's a tiny aftertaste of cinnamon. This dish is decadent, rich, and sooooo good. I can't think of a critique. I thought of some other ways you might use this recipe and/or leftovers. It would make fabulous enchiladas with a sour cream sauce. You could use the leftover juices as an enchilada sauce, dip your corn tortillas in, form the enchiladas, and use the remainder of the sauce to coat the top. You could also make some amazing game-day nachos. I highly recommend this dish! item not reviewed by moderator and published
This , without a doubt , has tons of flavor and it is very delicious . Although i didn't use passila chilies , i replaced it with anaheim chilies , it still tastes really good . i cut down the salt to half and i still salted the meat though not too much . There are plenty leftovers , i ended up having tacos that night and making burrito bowls the next day !! I served it with home made salsa , pico de gallo , queso fresco , lettuce and diced avocados , it was delicious !! Thanks for a great recipe item not reviewed by moderator and published
I thought this was WAY too salty. Is that a typo in the directions? It says to add 1 Tablespoon of kosher salt to the chili paste. I thought that seemed like a lot, but it was the only salt for all the sauce, besides what was used to season the pork. Had it not been to salty, I think it would have been great. I used a pork loin instead of the shoulder because they just looked way to fatty. I was afraid it would be dry, but it wasn't. I used the dutch oven method. I think with the leaner cut, I will leave it covered the last 30 minutes instead of uncovered. While I shredded the meat I set the sauce on simmer as so many said the sauce was too thin. There wasn't much fat to skim off, it just needed to be wisked back in. Was I not suppose to add the shredded pork back into the sauce? The pork had a nice flavor and didn't seem overly salty. Perhaps if I had just served it separately it wouldn't have been so bad. item not reviewed by moderator and published
Spicy but not too spicy. Delicious flavor! The aroma was mouth-watering. I just wish that the Patriots would have won tonight, after all of my effort. ;- item not reviewed by moderator and published
Very tasty! Delicious - adding this to my favorites item not reviewed by moderator and published
Spicy and delicious - I did it on the stovetop for 90 minutes and it came out great. item not reviewed by moderator and published
Great recipe all my family absolutely loved this flavors where amazing. item not reviewed by moderator and published
I liked it tasted good. I couldnt find a lot of the items. However later I realized the chile's in that sause was in the Mexican food isle. Also I only found red Chilies so I just used those and the canned chilies in that sause. I brought it to neighbors they liked it as well. The broth was fine not too much like some of the other suggest. All in all good & I love using the slow cooker!! item not reviewed by moderator and published
As another reviewer suggested I bought local chilies, put them in a pot to boil until tender, took seeds and stem off then blended all ingredients poured chilies puree over meat in slow cooker. Four hours later dinner was served. The meat was spicy and moist. Bone tender. This receipe is a keeper. item not reviewed by moderator and published
This was a definite winner for me. Made it tonight for my family and they ate about 4 tacos a piece. I went the dutch oven route and the pork was incredibly tender. It fell apart just by me touching it with a fork! I only could find dried pasilla peppers and in the package there were only 3 so that's all i used in the recipe and it turned out great. Next time, I think I will use either a black bean or corn salsa to add an extra punch. item not reviewed by moderator and published
It was great. I used only anaheim and pablano peppers. Then after shredded seasoned to taste.. (it really needed just some salt and pepper and a little chipolte chili pepper for a little pop and it was really great. Would totally use this recipe again. item not reviewed by moderator and published
My husband and I are Mexican Food Junkies!! I was so happy to find this recipe under the "Healthy" category. We LOVE spicy food and this recipe is divine!! This is my 3rd time making it and I double batched it this time. I am actually going to can up a bunch of pints of this delicious pork. The only alteration I made was to double the amount of onions. This was a happy addition to Recipe Collection!! LOVE IT!!!! item not reviewed by moderator and published
the sauce was delisously spicy and the meat was oh so tender. i will defantlly make it again. item not reviewed by moderator and published
These pork tacos are AMAZING! There is quite a bit of prep needed but it is all worth it. The kids even liked this. I believe their statement was these tacos were "amazing". My fiance and I really like spicy food so sometimes I double the chipolte peppers and add a few tablespoons of the left over adobe sauce. Spices it up nicely. We were recently in Scottsdale and had some great pork tacos at Cien Agave (try that place if you are in the area. One of the tacos we had there had adobe sauce with grilled pineapple. Delic! So now when we make this pork taco recipe, we grill or saute some pineapple and add that with some fresh cilantro as a topping.the race item not reviewed by moderator and published
If I were on a desert island and could only have one recipe for pork roast, this would be it. The flavors were amazing. My husband has never liked any roast he's ever had except this one. My son can be a picky eater, and he said it was either the best or second best thing I ever made. I didnt have time to put it in the crock pot so I put it in the oven and cooked it exactly as the recipe stated. I should have cooked it a little longer. My roast was 4 1/2 lbs and it cooked long enough to break down the collagen but not quite long enough to be fork tender. It was close and it was very juicy. This recipe will be the only one I use from now on when I want to make pork tacos. The meat is so delicious you can use the left overs in anything and it will taste amazing. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is one slow cooker recipe you MUST try! Really good! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
These were wonderful! I made them using pork loin. I didn't have fresh chilis, so I used dried pasilla chilis, seeded them and blended them like the recipe called. Turned out wonderful! Served with mango salsa. item not reviewed by moderator and published
That was the best taco I ever ate!! I used the dutch oven, and cooked it for 5 hours at 325 degrees. I didn't have the ancho chiles, but used another chili pepper instead and added ancho chili powder. I also made the grilled mango salsa from this site. WOW!!! item not reviewed by moderator and published
I wish I'd read the reviews about microwaving the peppers because mine did catch fire. Lesson learned. In the end, this was one of the best pork dishes I'd made and will definitely make again. I had a lot left over, but the meat is great in quesadilla's, shredded on a bun with BBQ sauce or added to a stir fry. item not reviewed by moderator and published
The entire family loved it! I think I would trim the pork loin next time though because of all the grease. item not reviewed by moderator and published
4 out of 5 only because of all the grease that I had to skim off and I used a pork loin that I trimmed of the fat. I can't imagine using an untrimmed pork shoulder how much grease it would have yielded. The flavor was fantastic and other than loin in place of shoulder I used precisely the exact other ingredients (chiles, cinnamon, etc. I really didn't think I was going to like cinnamon in the sauce because I usually don't like it in meats but this was an exception. Next time and there will be, I will not use the EVOO in the sauce or the pan for the puree and I know it will be fine, less oil the better. item not reviewed by moderator and published
Didn't have time to go to the store that sells the dried chilies, so we used 3 serranos, 3 jalapenos, 4 cloves of garlic, 6 (! ancho chiles from the can instead of 3 plus a little extra sauce left over in the can. 4lbs of (somewhat trimmed boneless shoulder from Costco and it's FANTASTIC. Quite hot as you'd expect, but we like hot dishes. Really like what the cinnamon adds. item not reviewed by moderator and published
fantastic and so easy! used cumin and crushed red pepper rather than all the other hots. added some maple syrup because of sweet tooth. great. also added 50% more cider vinegar, and a cup of root beer, because it's the elixir of bbq. BTW, it is AMAZINGLY easier to trim the pork while it's still partially frozen. Everyone but me may have known that, but if you didn't, now you do! Woot! item not reviewed by moderator and published
awesome! I'm gonna agree with marissa00 microwaving the ancho's made them burn, I didn't know the hot water trick but i was gonna say just substitute the fresh version (accidentally did this the first time cuz i didn't know ancho's were dried... woops. Both ways tasted awesome. Another accidental bonus was the first time I trimmed the pork cuz it was super fatty, so in smaller pieces, it ended up not drying out as much which i liked. item not reviewed by moderator and published
Most people who have worked with ancho and pasilla chiles will agree that the best way to soften them is not heating them in the microwave, as it can actually cause a fire inside of it. It happened to me... By following the recipe word by word i did it and it ended up being a mess, and my house seemed like it had been pepper sprayed. It's much better to soak them in really hot water for a few minutes and then you can work with them. Just a suggestion : item not reviewed by moderator and published
A couple of comments - Ancho chilis are dried poblanos and Pasillas are also dried chilis. 2-3 min in a microwave is way to long of a time for either the chilis or the garlic. my garlic burned and the chilis smoked to where I had to open the windows and turn a fan on because I could not breath!!! Your garlic will get soft in less than 30 seconds and the best way to soften the chilis is in a pan of water. Despite that the flavor is really good - the meat literally does fall apart! item not reviewed by moderator and published
I can't believe that I actually created pulled pork that tasted this great. One of my all time favorites! item not reviewed by moderator and published
FANTASTIC!!!!! Took only 4 1/2 hours for me. The pork just fell apart, the flavor was complex but still married very well! My roommate and I were blown away. I would change nothing ... I'm not sure the issue others had with the cinnamon stick, but I would not take it out. Just follow the recipe, they know what they are doing and tonight was one of the best homemade mexican dinners I have ever made. item not reviewed by moderator and published
I made this for a party and everyone asked for the recipe. Delicious!! item not reviewed by moderator and published
I used smoked sausage in mine. It was good but hard to keep lit. item not reviewed by moderator and published
Everyone absolutely loved this! Next time I will try it without the cinnamon, though. I couldn't taste it too much, but other people could (not that it really bothered them - just a weird concept. I can't wait to serve this at a big party! item not reviewed by moderator and published
This was so labor intensive for the "just okay" end results. My husband thought we could achieve a similar or even better pork taco with a lot less prep. I followed the recipe exactly except I omitted the cinnamon. I can't stand cinnamon in meat dishes. item not reviewed by moderator and published
Wonderful flavor, received rave reviews from my husband and friends, but I wouldn't make it again unless I could figure out some way to simplify. I usually associate slow cooking as simple and low hassle, but this seemed over complicated with all prep for the sauce and the excess oil/skimming. Also didn't have the right chilies so used a mixture of red and green chilies and skipped the microwave part too. item not reviewed by moderator and published
Wow! Outstanding! My whole family rated it an 'A+'. Sent leftovers back to college with them. This was an easy to follow recipe and I found all the chilies except had to use dried Ancho pepper. I will definitely be making more of this one! item not reviewed by moderator and published
Wow. Simple. Delicious. Followed the recipe exactly as printed. Wouldn't change a thing. Took left overs to share with co-workers, and they were all amazed. I served the pork at work over Dominican sweet potatoes (patates and it gave a whole new spin. Just the right amount of spice and heat. item not reviewed by moderator and published
Im allergic to Mango...any ideas what to replace that with? item not reviewed by moderator and published
I always make the sauce the night before and it's always amazing! item not reviewed by moderator and published
For this recipe we used a dried pasilla (chilaca pepper) which is easy to find across the country. With so many different chiles available, it can get confusing so thanks for double checking. item not reviewed by moderator and published

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Healthy Weeknight Dinners