Slow-Cooker Pork Tacos

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I made this recipe using dried chilies, since we don't have access to fresh ones in MN in January. I thought the sauce was delicious. I put mine in the oven and did not use a crock pot. Great flavor. I did add some lime juice though to cut some of the heat. Very good!

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Not my favorite and probably will not make again. It was edible, but not fantastic. Sorry :/ I was really excited based on the previous comments, but did not come out as I had expected.

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These are amazing, new family favorite!!

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Wow!!!! These were fantastic! I was a little disappointed the first night but the recipe was totally redeemed the next day. I saved some of the homemade sauce and poured it over the pork after I removed it from the crock pot. I couldn't bare to return the meat to sauce from the crock (too greasy. Like others, I was unable to find all the chiles but used a mixture of dried and fresh that were available. Yummy!

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Loved this! It had such an authentic taste. My husband and I often say that everything in the crock pot tastes a little bit the same, but not this one, it had such a great flavor! Our friends who eat Mexican food out all the time thought it tasted very authentic too. Only change we made was we used 1/2 a cinnamon stick and only left it in half the time. Definitely a keeper!

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Yummy in my tummy! Thats what my kiddos said! It was pretty great meat. I would just have the meat alone without all the taco fixins! I would also either break the cinnamon stick in half or omit it, it was kind of strong.

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My Vita Mix was great for making the sauce. I used pork sirloin on sale for 99 cents per pound. I cooked overnight, then skimmed the fat off the top. There were a number of small bones, so a strained the sauce, returned it to the slow cooker, and added the shredded pork. I will leave it on warm until we are ready to eat. I had fire roasted the pasilla chiles on my gas grill along with some anaheim chiles two weeks earlier. I found bags of them at the 99 cent store. Allow to cool in a Ziplock bag them freeze with the skins on. They were easy to peel. I used remaining water from the tea kettle to soak the Ancho (dried poblano chiles the proper name for pasillia chiles. When I came home from work they were ready to work with. We tripled all items accept the cinnamon stick. WEAR GLOVES WITH THE CHILES. Thanks to people shared their bad experience with microwaving the Ancho chiles. Shred the meat and return to sauce. Boneless, skinless chicken breast even easier.

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After reading the reviews on this recipe yesterday, I decided to make it today. Of course, here in podunk Iowa, we don't have access to the right kind of peppers in January but I made due with a combination of others. Whatever I used, it worked! This is a delicious recipe that can easily be made the day before. We rolled burritos instead of tacos. You must try this recipe!

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This was TRULY on of the BEST meals ever!! Not only was a easy to assemble but the taste was OUT OF THIS WORLD!!! The entire family was able to help put it together and we ate on the four pounds for days!! Our ages in our home range from 7 years old - 40 + and there was not one person who did not enjoy it!! Super easy and we were able to get all the ingredients from our local Kroger store. Would HIGHLY recommend it for anyone looking for something new or something warm for these cold winter months!! It is definitely something that will be put in our rotation of food!! LOVED IT!!

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Yummy. My son loved this too. I left out the cinnamon and used some dried cayennes and habaneros from my garden instead of the anchos and pasillas. It was very spicy but was not too intense once the taco was put together. I'd make this again!