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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 71-80 of 156

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  • on May 11, 2011

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    super yummy! i've made this twice now and the first time i made it without the chipotles and I liked it better! but either way is very delicioso!

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  • on April 30, 2011

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    beyond awesome. we've made these many many times and keep coming back. we haven't changed a thing since its perfect as is. amazing flavor and you can eat for days or feed a whole houseful. Everyone loves it.

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  • on April 23, 2011

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    This has the most amazing flavor. It's one of my husband's favorites and I've made it several times. I like to put in a little extra honey to make it even sweeter.

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  • on April 19, 2011

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    Loved the flavor, but next time I'll toast my dried chiles in my cast iron skillet and puree. I didn't care for the microwave technique.

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  • on April 18, 2011

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    The flavor of this dish was excellent! I served it "Chipotle Burrito Bowl Style"....similar to our local "Chipotle" restaurant, I served it with a base of cooked white rice lightly mixed with fresh lime juice, lime rind and cilantro. Added a layer of black beans, roasted corn, lettuce, salsa, sour cream and avocado...YUMM! As the other reviewers remarked, definitely separate the meat from the sauce to allow the fat to separate. Or, next time, I may try using a leaner cut of meat. Our Safeway did not have fresh ancho peppers, so I used 4 fresh pasilla peppers, along with the canned chipotles. Last revision I would make to the recipe: I'm going to try and seed and stem the peppers without microwaving them. Then, in lieu of using a blender, I'm going to coursely chop the peppers, and throw all of the other ingredients (except for the cinammon stick and bay leavesinto my food processor. I will definitely be making this recipe again!!!!

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  • on April 04, 2011

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    Yes, separate the sauce from the pork cool it , skim fat to liking, and then add to pulled pork. Use less chicken stock. I like to use some beer too. I buy the peppers at the local supermucado, they cost less than at a chain store.

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  • on March 29, 2011

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    Delicious and perfectly spicy. I made the pork just as the recipe says and cooked it overnight in the slow cooker. Great variation - instead of normal taco toppings I made a quick pineapple salsa made of fresh chopped pineapple, cilantro, shallot, red pepper and lime juice. It went perfectly with the spicy pork. If you love sweet and spicy give it a try.

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  • on March 27, 2011

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    Yummmmm YUM YUM!

    The recipe is pretty perfect. Now granted I cooked this in the oven with a dutch oven and not in a crock pot. This will be my taco recipe when I have a throw-down with my family. The only problem I have is trying to find the peppers. But found em after a lot of calling.

    Cheers!
    -Chef_Richer

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  • on March 23, 2011

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    My whole family loved it!! After reading some of the reviews I decided to omit the chicken broth to try and reduce the amount of liquid in the crock pot at the end. Instead I added about 1/4 cup lime juice, and even with just that I ended up with a good amount of liquid to coat the shredded pork with. Will definitely make again!

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  • on March 08, 2011

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    Fantastic! Prep for the sauce takes a little time, but it is worth the effort. I had no problem finding the ancho and pasilla chilies dried, in the spice section (HEB in TX. As stated in a previous review you may need a respirator when you nuke the chilies in the microwave. Open the windows and turn on the vent to prevent choking. I followed the recipe with NO substitutions. I was expecting leftovers, but the guests consumed everything. I will have to double this one for Cinco de Mayo.

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