Spicy Pork Tacos

Spicy Pork Tacos
Serves 8
Every time this meal is made, there are rarely leftovers, and often a discussion about who gets the last of the pork. It's that kind of delicious.
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Prep Time
30 min
Cook Time
5 hr
Total Time
5 hr 30 min
Prep Time
30 min
Cook Time
5 hr
Total Time
5 hr 30 min
  1. 3 dried whole ancho chiles
  2. 3 dried whole pasilla chiles
  3. 4 cloves garlic, unpeeled
  4. 2 to 3 chipotles in adobo sauce
  5. ½ medium white onion, roughly chopped
  6. 3 Tablespoons olive oil
  7. 2 Tablespoons honey or agave
  8. 1 Tablespoon cider vinegar
  9. Kosher salt
  10. 2 teaspoons dried oregano, preferably Mexican
  11. 3 ¾ cups low sodium chicken broth
  12. 4-5 pound pork roast (Picnic, butt, or shoulder roast all work well)
  13. freshly ground pepper
  14. 2 bay leaves
  15. 1 cinnamon stick
  1. Your favorite corn or flour tortillas and all the fresh taco toppings you can find.
  1. Put the ancho and pasilla chiles and the garlic in a bowl.
  2. Microwave on high until soft and pliable, 2 to 3 minutes.
  3. Stem and seed the chiles; peel the garlic.
  4. Transfer the chiles and garlic to a blender.
Puree until smooth
  1. Chipotles, onion, 2 T olive oil, honey, vinegar, 1 T salt and oregano to the blender
  2. Heat the remaining 1 T oil in a large skillet over high heat
  3. Add the chili sauce and fry, stirring until thick and fragrant, about 8 minutes.
  4. Pour in the broth and reduce until slightly thickened.
  5. Season the pork all over with salt and pepper and transfer to a large slow cooker.
  6. Add the bay leaves and cinnamon stick, then pour in the sauce.
  7. Cover and cook on high until the meat is tender, about 5 hours.
  8. Discard the bay leaves and cinnamon stick.
  9. Shred the pork with 2 forks; season with salt and pepper.
  10. Serve the shredded pork in tortillas, along with the toppings.
  1. I like to add extra flavor by making the chili sauce a day ahead.
  2. Let cool, then slather a few tablespoons of it on the pork shoulder.
  3. Cover, and refrigerate overnight.
  4. The next day, add a cup of Grassroots Farm tomato puree to the crockpot and begin slow-cooking.
Adapted from The Food Network Magazine
Adapted from The Food Network Magazine
Grassroots Farm, LLC http://www.grassrootsfarmllc.com/