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Feel free to use just one type of chile powder in this dish, but we find that the combo of ancho and chipotle delivers the most nuanced flavor. The chipotle (dried, smoked jalapeño peppers) adds fire, while the anchos (dried poblanos) lend a fruity, more moderate heat.

EatingWell Magazine, September 2021


Credit: Leigh Beisch

Recipe Summary

50 mins
6 hrs 50 mins




Instructions Checklist
  • To prepare pork: Combine onion powder, cumin, oregano, paprika, ancho and chipotle chile powders, garlic powder and 11/2 teaspoons salt in a small bowl. Place pork in a 6-quart slow cooker. Reserve 1 teaspoon of the spice mixture for Step 3; toss the pork with the remaining spice mixture. Pour broth around the pork so it doesn't wash off the spices. Cover and cook until the pork is very tender, about 6 hours on High or 8 hours on Low.

  • To prepare salsa: About 30 minutes before serving, combine mango, cucumber, onion, cilantro, serrano to taste, orange juice, vinegar, honey and salt in a medium bowl. Toss and let stand at room temperature until ready to serve.

  • Use a slotted spoon to transfer the pork to a bowl. Shred into coarse chunks with two forks. Add the reserved 1 teaspoon spice mixture and 1/2 cup of the cooking liquid (discard the remaining cooking liquid); toss to combine. Serve with tortillas, the salsa and lime wedges, if desired.

To make ahead

Refrigerate pork (Step 1) for up to 3 days. Refrigerate salsa (Step 2) for up to 8 hours.


6-qt. slow cooker

Nutrition Facts

2 tacos
381 calories; fat 12g; cholesterol 97mg; sodium 730mg; carbohydrates 37g; dietary fiber 4g; protein 33g; sugars 6g; niacin equivalents 7mg; saturated fat 4g; vitamin a iu 581IU; vitamin b6 1mg; potassium 616mg.