Slow-Cooker Pork Tacos




25 min


5 hr


  • 3 whole ‏Dried ancho chiles
  • 3 whole ‏Dried pasilla chiles (or guajillo, similar)
  • 4 ‏Garlic cloves, peeled
  • 2 or 3 (more for heat) ‏Chipotles in adobo sauce
  • 1/2 medium ‏White onion, roughly chopped
  • 3 tbl ‏Extra-virgin olive oil
  • 2 tbl ‏Honey
  • 1 tbl ‏Cider vinegar
  • to taste ‏Salt
  • 2 tsp ‏Dried oregano, preferably Mexican
  • 3 3/4 cups ‏Low sodium chicken broth
  • 4 lbs. ‏Boneless pork shoulder, cut into chunks
  • to taste ‏Pepper, freshly ground
  • 2 ‏Bay leaves
  • 1 ‏Cinnamon stick
  • as needed ‏Corn tortillas, warmed
  • as needed ‏Assorted toppings

Delicious carnitas tacos. Prep and number of ingredients is a bit daunting, but the final product is well worth it. Original recipe comes from Food Network.


  1. Put the ancho and papilla chiles (or we used guajillo chiles we found at Price Chopper) and the garlic in a bowl; add 2 to 3 tablespoons water. 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.
  4. Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. The carnitas can be kinda soupy so cooking for another few hours with the top off will help.
  5. Serve the shredded pork in the tortillas, along with toppings.

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