Slow Cooker Pork Tacos | The perfect Taco night recipe to feed a crowd! Serve these tacos Island (baja) style!
These tacos have so much flavor with the different chilies and just a hint of heat. I doubled the sauce and froze half for another time. It tasted just as fresh as the first batch. *I like serving my tacos baja style with mango slices, lime wedges, avocado slices, shredded cabbage, and chopped cilantro. Sometimes I also serve sliced jicama or sliced radishes. I love the spiciness of the taco meat with the sweetness of the mango.
A few facts about the chile peppers in this dish:
Pasilla Chile or Chile Negro is the dried form of the chilaca chili pepper.
Ancho Chile: is the dried version of a Poblano
MORE TACO RECIPES
- 3 whole ancho chiles
- 3 whole pasilla chiles
- 4 cloves garlic, unpeeled
- 2 to 3 chipotle chiles in adobo sauce
- 1/2 medium white onion, roughly chopped
- 3 tablespoons olive oil, divided
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- 1 tablespoon salt
- 2 teaspoons dried oregano
- 3 3/4 cups chicken broth
- 4 pounds boneless pork shoulder
- freshly ground pepper
- 2 bay leaves
Optional: 1 cinnamon stick
- Assorted taco topping (*see above for my suggestions)
- 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 or food processor.
- Add the chipotle chiles, onion, 2 tablespoons olive oil, honey, vinegar, salt and oregano to the blender/ food processor; puree until smooth.
- Heat the remaining 1 tablespoon olive 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.
- Season the pork all over with salt and pepper and transfer to a large slow cooker.
- Add the bay leaves and optional cinnamon stick, then pour in the sauce.
- Cover and cook on high until the meat is tender (about 7 hours).
- Discard the bay leaves and cinnamon stick.
- Shred the pork with 2 forks.