Slow-Cooker Pork Tacos

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The pork was easy to make and very delicious.

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After going to 2 different grocery stores to finally find the dried chiles, I thought this was going to have amazing flavor. I followed the recipe exactly, but it still turned out very greasy and bland! Seriously, had no flavor! For that much effort I think I could have come up with something much better in retrospect.

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I made this for a family gathering, I substituted the pork for beef. It was delicous!! I had several toppings to choose from for the tacos. Was a great hit!!

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Like some of the other reviewers, I opted not to use the dried chiles and instead used some poblanos, a jalapeno, and another hot chili from the farmers' market. The flavor was great. The first night, I ate them with the soft corn tortillas, like the recipe recommends. They were ok, but the mixture is a little watery and the shells immediately fell apart. My husband tried them with flour tortillas and the texture was pretty mushy and gross. The next night, we ate them with hard shells and some homemade pico de gallo and they were AWESOME!

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This recipe was abosolutely incredible. It was so easy and delicious-- authentic mexican in our own home. I will make this over and over. It's just me and my husband, so we added BBQ sauce to the remaining shredded pork, and froze it. We'll have pork bbq sandwiches later this week!
Thanks!

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I've been trying to perfect pork in my slow cooker since I got it last year. Most recipes still end up being somewhat flavorless. But not this one. These flavors were great! The chili ingredients were a little confusing. Ancho and pasilla chiles are the same thing (dried chilies. To compensate for this, I used a combination of the dried and fresh poblanos. I think it really balanced the flavors. And listen to all the other reviewers - do NOT microwave the dried chilies. Soak them in water until soft. I microwaved just the fresh poblanos and the garlic. Served with spicy salsa, red onion, cilantro and sour creme. Delicious! Next time I think I will add some picked red onion as a garnish. Even better.

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These are great tacos. First read the recipe in the foodnetwork magazine. But after the first time i made them i read the reviews. My chilis also smelled up the house and were like leather. Use a water soak in hot water or steam them. Even better the next day.

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We have made this recipe over and over again. It is a great recipe for a large group and gets rave reveiws from everyone. It is so easy to prepare. We serve with finely shredded cabage, shredded cheese, and guac. Also, you can double the meat without doubling the entire recipe and it works just fine. We like to freeze leftovers for meals later on.

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We found this recipe to be perfect! So easy and plenty of leftovers for sandwiches on crusty bread the next day! Will do this over and over again! My mouth was watering making the chile sauce in the a.m. and I had to leave the house so I wouldn't "make sure it was doing OK".

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Do not, I repeat, do not put dried chiles in the microwave. I didn't listen to my little voice that told me that this was a bad idea, and ended up with a cloud of throat searing smoke in my kitchen. My poor cat was sitting on the table watching me cook when she she had a reaction to the smoke. I heard a horrible wheezing sound and turned around to find her little eyes bugging out of her head, her tongue hanging out of her mouth and her throat closing up. After grabbing her and running outside, she did recover, thank god! But I will never let this happen again. I do have to say that after that little big of drama, the rest of the recipe went smoothly and the pork was delicious!! Just make sure you soak the chiles in warm water, don't nuke them...