Slow Cooker Pork Tacos

I love Mexican food! I grew up on my Mom’s version of Mexican food and I am kind of a snob because of it. My Mom only made homemade everything, so I was spoiled with some good food. Through the 24 years of my marriage I have tried to only feed my family homemade food. I did try the quick packaged stuff early on, but yikes it is not the same! I found this yummy slow cooker pork to go in my Homemade Flour Tortillas. I hope you enjoy it as much as my family does.

Slow Cooker 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 tablespoons extra-virgin olive oil

2 tablespoons honey

1 tablespoon cider vinegar

Kosher salt

2 teaspoons dried oregano, preferably Mexican

3 3/4 cups low-sodium chicken broth

4 pounds boneless pork shoulder (untrimmed), cut into chunks

Freshly ground pepper

2 bay leaves

1 cinnamon stick

Corn tortillas, warmed, for serving

Assorted taco toppings, for garnish


Put the ancho and pasilla chiles 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.

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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.

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. (Or cook the meat in a large Dutch oven, covered, for 1 hour

45 minutes at 350 degrees; uncover and cook 30 more


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 toppings.

Mom’s Homemade Flour Tortillas

One of my favorite breads that I grew up eating was Flour Tortillas, but not the kind you can buy in the supermarket. My Mom was big on eating healthy homemade food.  My sisters and I learned at a young age to make these tortillas as well as many other yummy recipes of my Mothers. Thank you Mom for that education! I have been making this recipe to use with Fajitas, Burritos, Tacos & Wraps for many years now. I have also taught my daughter and three nieces this same recipe. It really is a simple easy recipe and so yummy. I hope you enjoy them as much as we do.



Mom’s Homemade Flour Tortillas

4 Cups All purpose unbleached flour (can substitute all wheat or half & half)

1 Tablespoon Baking Powder

1 Teaspoon Salt

1 Cup Warm Water

1/4 Cup Olive Oil

1. Combine dry ingredients, flour, baking powder, salt in a mixing bowl.

2. Add olive oil to warm water then mix water mixture into the dry ingredients with a spoon/spatula. Bring it together with your hands, you want a slightly sticky dough which will yield soft tortillas. (when using all wheat flour or half & half you may need to add a little more warm water to yield a slightly sticky dough)

3. Cover dough with a warm damp cloth. Let dough sit for 10 minutes under cloth. Heat cast iron skillet on med-high heat. (A regular pan will work also)

4. Divide dough into small balls, about golf ball size. (Depends on what you are using it for, burritos need larger tortillas versus tacos would be smaller)

5. Spread flour on a pastry mat, wood cutting board or even the counter works. Roll out each ball of dough with a rolling pin to a thin round tortilla. While rolling out tortilla, you will need to add flour to rolling pin or directly on tortilla to prevent it from sticking, keep remainder dough covered under damp cloth.

6. Place rolled out tortilla on hot skillet and allow to cook, watch for bubbles to form and turn to cook on other side. You want just a few pale golden brown spots and a soft tortilla. Once cooked, stack cooked tortillas in a kitchen towel to keep warm. Makes about 24 tortillas. Leftover tortillas can be stored in a ziploc bag and used for the next 3 days. The best way to warm them up is on the cast iron skillet one at a time.