Slow-Cooker Pork Tacos

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I only used 2 of each of the chilis instead of 3 as the recipe calls for. It still had a bite, but it was a good level of heat for my family. I also used a pork loin instead of shoulder, and it worked just fine. I made a simple pico de gallo to go along with this, and that helped to cool it down just a bit.

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I usually just make pulled pork from a shoulder (cheap meat and was hoping for something different to try. Made this recipe pretty much as outlined, and it was FABULOUS! Also made a "drizzle sauce" out of plain yogurt, garlic, lime, cilantro, and cumin to kind of cool off the heat of the chili's. The whole family loved it, including picky teens. I can't wait to make it again!

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I will make this again and again! I used pork sirlion (and still trimmed some fat - I left out the cinnamon and the honey but added a fair amount of cumin (because it belongs in any spicy recipe in my opinion. I loved it, my husband loved it, my mom tried the left overs the next day and she loved it! It's a keeper!

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I really, really wanted to make this recipe work, but it was just too much heat in the end if you're not used to it. My family tried, but chipotles in adobo sauce is
an acquired taste along with additional chilis. But I have heard that you never know how hot a pasilla chili will be until you taste it and then, some are larger than others, so how are you to know how hot its going to turn out?
I thought the honey, vinegar and chicken broth would bring balance to it, but almost 4 cups of chicken broth is a lot when cooking in a slow cooker. The pork was swimming in it. I will try this again with fewer chilis for us wimps!

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I made this recipe,And everyone raved about how good it was!
Instead of the Pasilla and ancho I used dried New Mexico chili's.
and left out the cinnamon, i would also increase the number of chipotle peppers.
If you use dried chilis it is better to re constitute them in warm water for a few minutes and put the microwave on Medium.
But all in all a great recipe!

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I didn't use bay leaves as I was out. I used a home made beef broth instead of chicken to make up in flavor for the bay leaves. I let it cook in the cooker slightly longer than 8 hours instead of 5. Since I lived in Mexico a few years ago I am tough on authentic. And though this is no where authentic, I like the recipe as a whole. I may use less cinnamon next time. I have a Mexican son I adopted and he loved it! Also, the two chilies really are not the same though some companies pack them as the same. They have different tastes but are used interchangably in some Mexican recipes. But there is a difference. Overall, it's was really good.

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I didn't know what ancho and pasilla chiles were so I used 1 anaheim and 2 poblano peppers instead. I followed the rest of the ingredients exactly. The only other thing I did differently was I didn't cut the roast into chunks - I left it whole and cooked it on LOW in my crock pot all day while I was at work (approx 10 hours. The meat turned out great! Perfect amount of spice/flavor. Toppings that went well were cilantro, red onion, and mango. Yum. Next time I might make a mango salsa. This is my husband's new favorite!

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I didn't love this recipe as I hoped I would. I'm obviously in the minority here. For me it was the cinnamon sticks that took over the flavor. I followed the recipe exactly. I would probably leave them out if I try it again.

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Went to my local mexican food grocery store. Luckily there was a man there that stocks the dried spices. Ancho chilis and pasilla chilis are the same dried chilis. The package even says pasilla/ancho.

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I think this is the best pork taco meat I've ever made (hubby couldn't stop eating it. The ancho and pasilla chiles are not hot, but give such a rich, earthy flavor to the meat and are definitely worth looking for (or ordering online if local markets don't carry. I cooked the meat for about 3 1/2 hours at 325 in a heavy pot in the oven the day before we were going to eat it. I tasted it out of the oven and it was good, but nothing like it was the next day when I re-heated it for about an hour or so in the oven in a casserole dish at 300. Succulent and rich. Thank goodness we're having leftovers tonight. I'm practically drooling thinking about them!
As a note, I didn't get the part about putting the dried chiles and the garlic in the microwave either, but I tried it. The garlic got nice and soft, but nothing happened to the chiles so I ended up soaking them in hot water for a while.