Slow-Cooker Pork Tacos

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

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

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Everyone absolutely loved this! Next time I will try it without the cinnamon, though. I couldn't taste it too much, but other people could (not that it really bothered them - just a weird concept. I can't wait to serve this at a big party!

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This was so labor intensive for the "just okay" end results. My husband thought we could achieve a similar or even better pork taco with a lot less prep. I followed the recipe exactly except I omitted the cinnamon. I can't stand cinnamon in meat dishes.

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Wonderful flavor, received rave reviews from my husband and friends, but I wouldn't make it again unless I could figure out some way to simplify. I usually associate slow cooking as simple and low hassle, but this seemed over complicated with all prep for the sauce and the excess oil/skimming. Also didn't have the right chilies so used a mixture of red and green chilies and skipped the microwave part too.

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Wow! Outstanding! My whole family rated it an 'A+'. Sent leftovers back to college with them. This was an easy to follow recipe and I found all the chilies except had to use dried Ancho pepper. I will definitely be making more of this one!

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Wow. Simple. Delicious. Followed the recipe exactly as printed. Wouldn't change a thing.
Took left overs to share with co-workers, and they were all amazed. I served the pork at work over Dominican sweet potatoes (patates and it gave a whole new spin. Just the right amount of spice and heat.

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This is a very tasty and easy recipe. Of course I couldn't find the exact ingredients in my area, so I substitued 3 T. of Ancho chili pepper power and 3 dried New Mexico Pepper's soaked in boiling water for 30 minutes and scraped the insides (you can't use the skin of this type of pepper. I used vegetable broth also. I put this in slow cooker for 6 hrs on high. The meat was incredibly tender. I shredded and removed fat from meat and put in casserole dish while I reduced the sauce in a sauce pan, then poured back over shredded meat. Served with flour tortillas, lettuce, tomatoes, sharp cheddar cheese and sour cream. YUMMY!!