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We LOVE Mexican Food. And these Pork Tacos are some of the BEST! They take a bit of time to make (most of which is just letting the pork cook), but they’re totally worth the time it takes. Good things come to those who wait, right?!

Pair these with a Margarita and you’re ready for Cinco de Mayo, or a lunch or dinner with great Mexican food!

Watch me make these Pork Tacos, along with Cinnamon Tortilla Crisps and Margaritas LIVE on my YouTube Channel Here!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 30 Minutes
Cook Time: 5 Hours and 15 Minutes
Total Time: 5 Hours and 45 Minutes
Servings: 8


  • SAUCE:
  • 3 whole ancho chiles
  • 3 whole pasilla chiles
  • 4 cloves garlic, unpeeled
  • 2-3 chipotles in adobo sauce
  • 1/2 medium white onion, roughly chopped
  • 3 Tbsp olive oil, divided
  • 2 Tbsp honey
  • 1 Tbsp cider vinegar
  • 1 Tbsp salt
  • 2 tsp. dried Mexican oregano (regular origeano is fine if you can't find Mexican oregano)
  • 3 3/4 cups chicken broth
  • PORK:
  • 4 lbs boneless pork shoulder (untrimmed), cut into chunks
  • salt and pepper
  • 2 bay leaves
  • corn tortillas, warmed, for serving
  • assorted taco toppings (shredded cheese, chopped lettuce, chopped tomatoes, sour cream, salsa, cilantro, etc.)


  1. SAUCE:

  2. Put the ancho and pasilla chiles and the garlic in a bowl; cover with boiling water; cover and allow to sit for about 30 minutes until chiles are rehydrated. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender or food processor. Add the chipotles, onion, 2 Tbsp olive oil, honey, vinegar, 1 Tbsp salt, and the oregano to the blender; puree until smooth.

  3. 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 lightly thickened.

  4. PORK:

  5. Season th epork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. Discard the bay leaves. Shred the pork and season with salt and pepper. Serve the pork in tortillas, along with toppings.

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