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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Pairs Well With
Lager

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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
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

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Healthy Weeknight Dinners