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Slow-Cooker Pork Tacos Recipe

Slow-Cooker Pork Tacos

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (157)

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Average Rating:

Total Reviews: 157

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  • on May 23, 2013

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    Excellent. Using good peppers makes all the difference.

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  • on April 23, 2013

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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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  • on April 19, 2013

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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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  • on April 14, 2013

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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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  • on April 12, 2013

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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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  • on April 11, 2013

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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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  • on April 10, 2013

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    Awesome! Not too spicy at all!

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  • on April 09, 2013

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    absolutely tasty, very moist, and really easy to make! Easy to change the type of chili's that the recipe asks for!

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  • on April 08, 2013

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    Yummy and easy!

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  • on April 06, 2013

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    Fantastic recipe.. I used New Mexico Chile instead of Ancho and adjusted portions for a 7lb Pork Butt.

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