Slow Cooker Pork Tacos

16 325 499
Ingredients Minutes Calories
Prep Cook Servings
25 min 5 h 8
Slow Cooker Pork Tacos
Health Rating


3 pepper Ancho, poblano, pepper
3 pepper(s) Pasilla pepper, dried
4 clove(s) Garlic (unpeeled)
2 chile Chipotle chiles in adobo sauce, La Costena
1/2 medium White onion (roughly chopped)
3 tbsp Extra virgin olive oil
2 tbsp Honey
1 tbsp Apple cider vinegar
1 pinch Kosher salt
2 tsp Oregano, dried
3 3/4 cup Chicken broth (stock)
1 3/4 kg Pork shoulder, whole, lean (boneless, cut into chunks)
1 dash Black pepper
2 leaf Bay leaf
1 stick(s) Cinnamon
8 medium tortilla(s) Tortilla, corn


1. Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth.

2. 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.

4. Add the bay leaves and cinnamon stick, then pour in the sauce.

5. 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.)

6. 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 desired toppings.



To make this recipe Grain-Free - serve pork on lettuce wraps

Nutrition Facts

Per Portion

Calories 499
Calories from fat 210
Calories from saturated fat 59
Total Fat 23.3 g
Saturated Fat 6.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 11.3 g
Cholesterol 152 mg
Sodium 615 mg
Potassium 1115 mg
Total Carbohydrate 26.6 g
Dietary Fiber 4.8 g
Sugars 5.3 g
Protein 48 g

Dietary servings

Per Portion

Grain 0.9
Meat 2.5
Vegetables 0.2

Energy sources