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Slow-Cooker Pork Tacos Recipe

Slow-Cooker Pork Tacos

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (156)

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Average Rating:

Total Reviews: 156

Showing 41-50 of 156

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  • on May 11, 2012

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    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.

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  • on April 22, 2012

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    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.

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  • on April 07, 2012

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    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!

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  • on April 04, 2012

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    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.

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  • on March 29, 2012

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    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 :

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  • on March 18, 2012

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    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!

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  • on February 29, 2012

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    I can't believe that I actually created pulled pork that tasted this great. One of my all time favorites!

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  • on February 19, 2012

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    FANTASTIC!!!!! Took only 4 1/2 hours for me. The pork just fell apart, the flavor was complex but still married very well! My roommate and I were blown away. I would change nothing ... I'm not sure the issue others had with the cinnamon stick, but I would not take it out. Just follow the recipe, they know what they are doing and tonight was one of the best homemade mexican dinners I have ever made.

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  • on February 17, 2012

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    I made this for a party and everyone asked for the recipe. Delicious!!

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  • on February 17, 2012

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    I used smoked sausage in mine. It was good but hard to keep lit.

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