Slow-Cooker Pork Tacos

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Probably one of the most delicious dishes I've made in forever. I didn't have the chiles, so I substituted each with 1 tbspn of chile powder. I blended the chile sauce & rather than sauteing, I threw it straight into the covered baker/dutch oven, mixed it with the broth, added the pork, bay leaves, cinnamon & slow cooked @ 250 for around 6 hours.

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I made this for a big group I had over for a Sunday lunch....it was a huge hit! Everybody raved about it and I have been asked for the recipe by some of the people there. I will make this recipe again for sure! It's a perfect party meal! My young kids even loved it! Next time I think I would do what some of the others suggested and separate the oil from the juice. Otherwise PERFECT! I served it with fresh chopped homemade salsa, guacamole, red onions, cilantro, queso (white crumbly cheese, black beans, and jasmine rice.

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Turned out really well with a few modifications. I bought a bone in pork shoulder that weighed in around 9.5lbs. I trimmed the fat and removed it from the bone before chopping it into baseball sized pieces. I doubled all of the ingredients except for the chicken broth. I only added 32 oz. I cooked it all in my slow cooker on low for 10-11 hrs overnight. When I woke up I drained all the liquid and using my turkey baster I separated the juice from the oil. I reduced the juice on the stove top by about half and added it back to the cooker till it was at the same level as the meat. I discarded the rest but I'd hold onto it the next time. Without that last step I think you would miss out on a lot of flavor. The pork tastes delicious!

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Delicious! I cut the recipe in half because there are only 2 of us and there's still plenty left over. I used a pablano pepper since I couldn't find the other two and put it, along with the garlic in the oven for a few minutes rather than the microwave. Topped them with shredded queso fresco and homemade mango-corn salsa, yum! I will make these again.

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DELICIOUS! If you don't want to microwave the peppers, try this: Boil a cup of water in a small saucepan. In the meantime, seed and stem the pasilla peppers, smash the garlic and peel. When the water comes to a boil, put the ancho chilis in the water and throw the pasilla peppers and the garlic on top. Boil for a minute, then cover and turn off the heat. Leave the pot on the burner for about 10 minutes. Then stem and seed the ancho chiles. Pour the whole thing into the blender, including the water. I reduced the amount of chicken broth to 1.5 cups, so there was a total of 2.5 cups of liquid. I think next time, I will leave out the olive oil, not sure why it is there in the first place. Served with Ellie Krieger's mango salsa. Awesome recipe!!!! Will definitely be making it again.

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Made this back in March 2011 and getting ready to make it again.
Simply awesome, wouldn't change a thing.
Try it with Mango Salsa as a garnish.

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I made these for dinner tonight and they were excellent! If you're a fan of the carnitas from Chipotle you will love this recipe! I used two pieces of pork shoulder, one a little over 2 lbs and the other close to 3 lbs. I cooked it for 8 hours on low in the slow cooker and the meat was perfect. I was only able to find one of the types of dried chilies but it worked. I also did not use the cinnamon stick because I was afraid it would be too potent so instead I added 1/2 tsp ground cinnamon. I read online, but didn't try it myself, is roasting the pork after shredding it at 400 degrees for 15 mins on a sheet pan to make them crispy. I would absolutely try that next time for a more "traditional" consistency.

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Fabulous!!! I didn't have all of the chilies on hand so I only used chipotle (but used 4 instead of 3--it was incredible!! Subtle heat with what I added, which was enough for us. Burned on the back of your tongue but only for a few minutes---rich flavor----will DEFINITELY make again! Served with avocado, onion and cilantro--with black beans and cilantro/lime rice---awesome!! I can't wait to make it again for guests!! Incredible!

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Fabulous recipe! I didn't use the first 2 types of chiles and only used 2 chipotles because the rest of my family has sensitive mouths, and the heat was JUST RIGHT. I pureed all of the sauce ingredients together in my Vita-Mix. The pork was so tender, we just scooped out the chunks and flattened them with the back of a fork right into the tortilla (again, I was worried that shredding it in the sauce would have been too spicy for my family. SUPER recipe! :o

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This is the perfect slow cooker recipe. I made the sauce the day before and marinated the pork over night. I cooked on low for about 8 hours the day before I needed it. I took meat out to shred and the cooled sauce to remove the fat. I then put it back in the crockpot on low the next day for a party. While it was three days of work, each day took minimal effort and I'm sure it could all be done in one day. I 4x the recipe and it came out perfect. I only used 5 cups of stock. I also boiled the peppers in the stock to soften and give the sauce extra flavor. I only used one cinnamon stick, as I know people are adverse to too much of the spice. I would make this recipe over and over again. The heat level was perfect for us here in the southwest. Also, ancho chili are sometimes labeled as pasilla peppers, this is incorrect. Pasilla are long and black where anchos are reddish and more round.