Pork Tacos – made with pork that’s perfectly seasoned and simmered for hours to tender, flavorful perfection! I dare say they may just be the best pork tacos you’ll ever make!
Are you ready for some of the best tacos of your life?? Then try these now! They taste like the tacos you’d order at a really good Mexican restaurant, and dare I say even better! This pork is spot on delicious!
My mom and my kids, who don’t like spicy foods, had no complaints about the slight spiciness with these tacos. But if you don’t like spicy at all this may not be the recipe for you (instead you could try the Shredded Beef Taco recipe I have posted and serve them with a mild salsa). Just be sure to load these tacos up with all the that listed goodness… although I think I’d be happy just to eat a bowl of this pork.
How to Make Pork Tacos
- Steam the peppers in the microwave.
- Make the red chili sauce in a food processor.
- Fry the sauce.
- Prepare the pork, transfer to slow cooker.
- Cover with sauce, add cinnamon and bay leaf.
- Cover and cook on high about 5 hours.
- Shred then continue cook to infuse flavor deeper into pork.
- Serve over warmed tortillas with desired toppings.
Can I Make them in the Oven?
If you don’t own a crock pot you could also bake at a low temperature in a pot in the oven until tender – 300 degrees for about 5 hours.
Pork Taco Topping Ideas
Of course one of the best parts of tacos are loading up on the toppings! Try them with:
- avocado slices or guacamole
- thinly sliced cabbage
- queso fresco cheese
- tomatoes or pico de gallo
- diced red onions
More Delicious Taco Recipes to Try
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Slow Cooker Pork Tacos
Deliciously tender and flavorful slow cooked pork tacos! Brimming with delicious Mexican chilies and spices and sure to satisfy. Layer in tacos with all your favorite toppings!
- 3 whole dried ancho chiles
- 3 whole dried pasilla chiles
- 4 cloves garlic , unpeeled
- 2 - 3 chipotle peppers in adobo sauce (from a can)
- 1/2 large yellow onion , quartered
- 3 Tbsp olive oil , divided
- 2 Tbsp honey
- 1 Tbsp cider vinegar
- 2 tsp dried oregano
- Salt and freshly ground black pepper
- 2 (14.5 oz) cans low-sodium chicken broth (3 1/2 cups)
- 4 - 5 lbs boneless pork shoulder roast (aka Boston butt roast)
- 2 bay leaves
- 1 cinnamon stick
- Warmed corn tortillas , thinly sliced red cabbage, thinly sliced red onions, crumbled queso fresco or shredded monterey jack cheese, diced avocados, lemon wedges, cilantro leaves, sour cream
- Place ancho chiles, pasilla chiles and unpeeled garlic in a microwave safe medium mixing bowl, pour 3 Tbsp water over peppers then microwave on high power, 2 - 3 minutes until peppers are soft and pliable. Meanwhile add chipotle peppers, yellow onion, 2 Tbsp olive oil, the honey, cider vinegar, oregano and 2 tsp salt to a food processor. Remove peppers from microwave and stem and seed them, then add to food processor. Peel garlic and add to food processor. Pulse mixture until well pureed.
- Heat remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Pour sauce into skillet (scrape out any excess with a spatula) and fry until well thickened and fragrant, about 7 - 8 minutes (it should be like a thick tomato paste). Pour in broth, bring to a boil then reduce heat slightly and simmer until slightly thickened, about 15 minutes (note that sauce can be made the night before and stored in the fridge to save prep time in the morning).
- Trim large pieces of fat from pork roast then cut into chunks (about 6 - 8). Season pork all over with salt and pepper (just keep in mind you can add more salt later but can't take it out, so go lightly with the salt, especially considering there's plenty in the sauce mixture). Place pork in slow cooker then pour sauce evenly over pork, submerge bay leaves and cinnamon stick into sauce. Cover and cook on high 5 hours, or until meat is tender. Remove bay leaves and cinnamon stick. Remove pork while leaving broth in slow cooker. Shred pork and remove any fat while shredding. Ladle out as much of the fat from the top layer of broth (the greasy layer on top) as you can, return shredded pork to broth mixture (at this point you can add more salt if desired) cover and cook 30 minutes on warm or low to allow flavors to infuse into each piece.
- Serve warm over tortillas with toppings listed.
- Recipe source: adapted with slight changes from Food Network