These slow cooker pork ‘chilorio’ style tacos are so delicious. Best of all you can let your slow cooker do most of the work!
What are Chilorio Tacos?
Chilorio is basically a slow-cooked pork in a red sauce. The recipe that I’ve used here is adapted slightly from a Rick Bayless one. https://www.rickbayless.com/ I’ve made this quite a few times now and haven’t really altered it much as I absolutely love it!
Pork Shoulder all lathered in a beautiful sauce made with ancho chiles, fresh orange juice, pineapple juice, garlic, and spices. Let it simmer away all day in your slow cooker until the pork is pull-apart tender.
When you are ready to eat. Shred the pork with two forks. Melt some bacon fat into a frying pan and crisp up the pork until browned nicely.
Serve it up in warmed corn tortillas with your fixings of choice.
Some suggestions for toppings:
- fresh pineapple
- taqueria salsa
- cilantro
- radish
- chopped serranos
- grated parmesan
And of course always extra hot sauce on the side!
Dried Chilis
If you haven’t used dried chilis much, give them a try. There are so many great varieties. Make sure when you are buying them that they have a little give still and aren’t rock hard. The ancho chili that I’ve used here is fairly mild and adds such a beautiful flavor to the pork. I usually like to keep a variety on hand in my pantry as I love the flavor punch they add to so many dishes. You can find dried chilis at any Mexican market and in some well-stocked grocery stores. If you don’t have a Mexican market you can also order them online.
If you like this recipe you should try: Mexican Style Empanadas with Mushrooms
Slow Cooker Pork 'Chilorio' Tacos
Ingredients
- 1 1/2 pounds boneless pork shoulder
- 1/2 cup fresh squeezed orange juice
- 1/2 cup pineapple juice
- 4 whole ancho chiles, seeds and stems removed roughly torn
- 4 whole garlic cloves, minced
- 2 tbsp cider vinegar
- 1 1/2 tbps salt
- 1/2 tsp fresh ground pepper
- 1 tsp oregano (preferably mexican)
- 1/4 tsp cumin
- 1/2 cup rendered bacon fat
For serving (all optional besides the tortillas, can use your favorites):
- corn tortillas, warmed
- fresh pineapple, chopped
- fresh cilantro, chopped
- finely sliced radish
- taqueria sauce or salsa
- mexican hot sauce
- shredded parmesan cheese
Instructions
- In a slow cooker place your pork shoulder. You can chop up or leave whole. Both works.
- In a blender put your chiles, roughly torn into pieces, stems and seeds removed. Add in your juices, spices and vinegar. Blend in a high powered blender until pureed.
- Pour the sauce over the pork and put the lid on the slow cooker. Cook on high for 4 hours or on low for up to 8 hours until pork is fall apart tender.
- When ready shred the pork with two forks removing any fat. To serve melt some bacon fat in a pan and cook the pork until crispy. Serve in warmed tortillas with fixings of choice.
