Slow-Cooker Pork Tacos

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were wonderful! I made them using pork loin. I didn't have fresh chilis, so I used dried pasilla chilis, seeded them and blended them like the recipe called. Turned out wonderful! Served with mango salsa.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

That was the best taco I ever ate!! I used the dutch oven, and cooked it for 5 hours at 325 degrees. I didn't have the ancho chiles, but used another chili pepper instead and added ancho chili powder. I also made the grilled mango salsa from this site. WOW!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wish I'd read the reviews about microwaving the peppers because mine did catch fire. Lesson learned. In the end, this was one of the best pork dishes I'd made and will definitely make again. I had a lot left over, but the meat is great in quesadilla's, shredded on a bun with BBQ sauce or added to a stir fry.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The entire family loved it! I think I would trim the pork loin next time though because of all the grease.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

4 out of 5 only because of all the grease that I had to skim off and I used a pork loin that I trimmed of the fat. I can't imagine using an untrimmed pork shoulder how much grease it would have yielded. The flavor was fantastic and other than loin in place of shoulder I used precisely the exact other ingredients (chiles, cinnamon, etc. I really didn't think I was going to like cinnamon in the sauce because I usually don't like it in meats but this was an exception. Next time and there will be, I will not use the EVOO in the sauce or the pan for the puree and I know it will be fine, less oil the better.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Didn't have time to go to the store that sells the dried chilies, so we used 3 serranos, 3 jalapenos, 4 cloves of garlic, 6 (! ancho chiles from the can instead of 3 plus a little extra sauce left over in the can. 4lbs of (somewhat trimmed boneless shoulder from Costco and it's FANTASTIC. Quite hot as you'd expect, but we like hot dishes. Really like what the cinnamon adds.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

fantastic and so easy! used cumin and crushed red pepper rather than all the other hots. added some maple syrup because of sweet tooth. great. also added 50% more cider vinegar, and a cup of root beer, because it's the elixir of bbq. BTW, it is AMAZINGLY easier to trim the pork while it's still partially frozen. Everyone but me may have known that, but if you didn't, now you do! Woot!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

awesome! I'm gonna agree with marissa00 microwaving the ancho's made them burn, I didn't know the hot water trick but i was gonna say just substitute the fresh version (accidentally did this the first time cuz i didn't know ancho's were dried... woops. Both ways tasted awesome. Another accidental bonus was the first time I trimmed the pork cuz it was super fatty, so in smaller pieces, it ended up not drying out as much which i liked.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Most people who have worked with ancho and pasilla chiles will agree that the best way to soften them is not heating them in the microwave, as it can actually cause a fire inside of it. It happened to me... By following the recipe word by word i did it and it ended up being a mess, and my house seemed like it had been pepper sprayed.

It's much better to soak them in really hot water for a few minutes and then you can work with them. Just a suggestion :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A couple of comments - Ancho chilis are dried poblanos and Pasillas are also dried chilis. 2-3 min in a microwave is way to long of a time for either the chilis or the garlic. my garlic burned and the chilis smoked to where I had to open the windows and turn a fan on because I could not breath!!! Your garlic will get soft in less than 30 seconds and the best way to soften the chilis is in a pan of water. Despite that the flavor is really good - the meat literally does fall apart!