Pork Tacos

January 15, 2012

I'm always on major recipe search and came across a fun Rachael Ray one this week! While searching for all the necessary ingredients at the grocery store, and coming up empty on some, I had to do some substituting. Check out the (modified) recipe below.

Crock Pot Pork Tacos


3 whole Ancho Chiles*
3 whole Pasilla Chiles*
4 cloves garlic, unpeeled
2 to 3 Chipotles in adobo sauce*
1/2 medium white onion, roughly chopped
3 tbsp EVOO
2 tbsp honey
1 tbsp cider vinegar
Kosher salt
2 tsp dried oregano, preferably Mexican
3 3/4 cups chicken broth
4 lbs boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
corn tortillas
assorted taco toppings


1. Microwave the ancho and pasilla chiles and the garlic until pliable ( 2-3 minutes) Stem/seed peppers, peel garlic and put in blender
2. Add chipotles, onion, 2 tbsp olive oil, honey, vinegar, 1 tbsp salt and oregano to blender; puree until smooth
3. Heat remaining 1 tbsp oil in large skillet over high heat. Add chile sauce, fry for about 8 minutes. Add chicken stock and reduce until slightly thickened
4. Season the port with salt/pepper and transfer to large slow cooker. Add bay leaves, cinnamon and sauce mixture
5. Cover and cook on high until meat is tender, about 5 hours
6. Discard bay leaves/cinnamon stick. Shred port with forks, season with salt/pepper. Serve in tortillas along with your favorite toppings

*I could not find the exact peppers in the grocery store, so I used 3 Jalapenos, 3 Anaheim and chile sauce. Also, be sure to wash your hands VERY well after cutting the peppers and don't touch your face. (Trust me, I learned the hard way. My face is still burning as we speak and it is not pleasant.)

^^ Update: It was not fun holding a wet paper towel on my face for 3 hours to (I thought) relieve the burning. So imagine how hard it was to not hold it on my face while I Googled "How to relieve pepper burns on your face." The best relief I read: rubbing alcohol. And it really works.

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