Slow-Cooker Pork Tacos

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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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Yummy and easy!

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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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I thought this might be too spicy and I also thought some of the combination of ingredients sounded a little strange, but we tried it and every member of the family loved it!

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I really liked this recipe once I made some changes. I only used 3/4 a tables spoon of salt in the chile sauce mix and did not use the chile peppers in adobo sauce. Instead of using the dried peppers I used 1 poblano pepper, 2 Serrano peppers and 4 cherry hot peppers. I did however use all of the chicken broth and I would do that again ( it kept it from drying out. I cooked it in a slow cooker and when it was done it was swimming in the sauce and grease. I shredded the pork in the sauce and then strained it through a colander. Once I had pushed out all the excess liquid I followed other reviewers advice and popped it in the oven at 400 for 15 minutes to crisp up the pork. This made it outstanding! To serve I liked the chile sauce so much I made it again except this time added some tomatoes and made a salsa out of it and put queso fresco and cilantro on top. Excellent!

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Amazing! This is one of those rare recipes that is out of this world tasty! Like some reviewers noted, I was afraid of a T of salt, so I used about 3/4 T of salt instead. The peppers are subtle, not too spicy. There's a tiny aftertaste of cinnamon. This dish is decadent, rich, and sooooo good. I can't think of a critique. I thought of some other ways you might use this recipe and/or leftovers. It would make fabulous enchiladas with a sour cream sauce. You could use the leftover juices as an enchilada sauce, dip your corn tortillas in, form the enchiladas, and use the remainder of the sauce to coat the top. You could also make some amazing game-day nachos. I highly recommend this dish!

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This , without a doubt , has tons of flavor and it is very delicious . Although i didn't use passila chilies , i replaced it with anaheim chilies , it still tastes really good . i cut down the salt to half and i still salted the meat though not too much . There are plenty leftovers , i ended up having tacos that night and making burrito bowls the next day !! I served it with home made salsa , pico de gallo , queso fresco , lettuce and diced avocados , it was delicious !! Thanks for a great recipe

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I thought this was WAY too salty. Is that a typo in the directions? It says to add 1 Tablespoon of kosher salt to the chili paste. I thought that seemed like a lot, but it was the only salt for all the sauce, besides what was used to season the pork. Had it not been to salty, I think it would have been great. I used a pork loin instead of the shoulder because they just looked way to fatty. I was afraid it would be dry, but it wasn't. I used the dutch oven method. I think with the leaner cut, I will leave it covered the last 30 minutes instead of uncovered. While I shredded the meat I set the sauce on simmer as so many said the sauce was too thin. There wasn't much fat to skim off, it just needed to be wisked back in. Was I not suppose to add the shredded pork back into the sauce? The pork had a nice flavor and didn't seem overly salty. Perhaps if I had just served it separately it wouldn't have been so bad.

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Spicy but not too spicy. Delicious flavor! The aroma was mouth-watering. I just wish that the Patriots would have won tonight, after all of my effort. ;-

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Very tasty! Delicious - adding this to my favorites