Slow Cooker Crock Pot Pork Tacos - Mexican Recipe

Name: Slow Cooker Crock Pot Pork Tacos - Mexican
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ancho chilies, whole; 3 pasilla chiles, whole; 4 garlic cloves, unpeeled; 2 -3 chipotle chiles in adobo; 1/2 medium white onion, roughly chopped; 3 tablespoons extra virgin olive oil; 2 tablespoons honey; 1 tablespoon cider vinegar; 2 teaspoons dried oregano, preferably Mexican; 3 3/4 cups low sodium chicken broth; 4 lbs boneless pork shoulder, cut into chunks (untrimmed); 2 bay leaves; 1 cinnamon stick; corn tortilla, warmed, for serving; kosher salt, to taste; ground pepper, to taste

Servings: persons

3 ancho chilies, whole
3 pasilla chiles, whole
4 garlic cloves, unpeeled
2 -3 chipotle chiles in adobo
1/2 medium white onion, roughly chopped
3 tablespoons extra virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low sodium chicken broth
4 lbs boneless pork shoulder, cut into chunks (untrimmed)
2 bay leaves
1 cinnamon stick
corn tortilla, warmed, for serving
kosher salt, to taste
ground pepper, to taste

1
Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
2
Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
3
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.).
4
Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

1813

kcal

Calories

Fat

Carbs

200

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 ancho chilies, whole, 3 pasilla chiles, whole, 4 garlic cloves, unpeeled, 2 -3 chipotle chiles in adobo, and more.

Yes, Slow Cooker Crock Pot Pork Tacos - Mexican falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Crock Pot Pork Tacos - Mexican

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions