Slow-Cooker Pork Tacos

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The cinnamon ruined this for me. I suggest not adding it. Instead, taste test it in a little bowl with the cooked meat. BTW 1 cinnamon stick yields 1/2 tsp cinnamon powder. Make sure you remove all the fat before cooking. I added 1 extra of each chili and the heat is still mild.

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very yummy! don't hesitate to try, and fun to make. I did think it was a bit greasy, so i took the meat out and used my fat seperator on the juice and put it all back tog. like others, couldn't find the peppers called for, so used jalapenos, probanos and anehims and it was great. Did not use the cinnamon out of personal preference, but the rest was according to recipe. Will DEF make this again

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Amazing. Be sure to use the types of peppers that the recipe calls for, they result in a dish with many flavor nuances.

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This recipe is absolutely delicious! My husband said it was so good, it made him angry!! (That's a compliment in our house

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These are simply the best tacos I've ever had, including in Mexican restaurants. My family said they'll never eat any other tacos. I substituted guajillo chilis for the pasillas, because I couldn't find them, and it turned out great. It was great, I started the meat before football started and after football all i had to do was crumble some queso freco, dice some white onion and chop some cilantro. I'm making these every time pork shoulder goes on sale!

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Was camping at a festival two weeks ago with minimal stove access here in CA. This recipe was absolutely perfect. I doubled it very easily and fed 20 of our (very large operations guys and a few kids. It was gobbled up and they requested it for dinner again this weekend. I took the suggestions and just threw in whatever peppers I had and loved the mix of anaheim, poblano and jalapeno. Very authentic - thank you.

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I had to try this recipe when I saw it for the first time in the magazine. We have made it many, many (MANY times since and each time it is a little different. I use whatever peppers I have on hand, a mixture of dried and fresh depending on the time of year, and sweet or hot depending on who will be sharing the meal. I think my favorite mixture of peppers is anaheim, jalapeno, red, yellow & orange bell pepper, and poblano (all fresh. The cooking down process for the chili paste is a necessity (in my opinion and I believe that it is better for tacos on the 2nd day. The first night we usually make white rice and eat the port over the rice with some of the chili sauce on top. I love it with mango peach salsa - which will also help with the heat for those that are a little sensitive to it. Since there are only 2 of us in the house now, I freeze the leftovers in meal size containers and fill all of the empty space in the container with the chili sauce.
The pork absorbs more of the flavor of the sauce when it is cut up into chunks, we tried it whole one time and it didn't have the same flavor.
The prep time for this recipe is a little long and I tend to dirtly half of my kitchen- but it is sooooooooo worth it.

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Another wonderful recipe from Food Network Magazine!!
This is a huge hit in my house and among my friends!!!

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We've tried different carnitas recipes, and this is the best by far. A keeper!!

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wow, i can't stop making this! it is really delicious, but i would definitely recommend mixing the sauce in with the meat after shredding, since the sauce is really what makes this special. i also like to combine it with a 'cool' flavor, like guacamole, napa cabbage and sour cream on corn tortillas. and it is definitely better the next day, so a perfect dish for a dinner party if you want to make something ahead!