177MilkStreet.com’s July-August 2026 issue had a recipe for a pulled pork taco filling from Sinaloa designed for an Instant Pot.  I have converted it to a conventional slow cooker. This filling is flavorful but not spicy hot.

1 oz. (about 4-5) guajillo chilies, stemmed and seeded

1.5 oz. (about 2-4) ancho chilies, stemmed and seeded

2 cups boiling water

2.5 lb. pork butt or shoulder, trimmed of excess fat and cut into 1.5-2-inch chunks

3 Tbs. extra virgin olive oil

½ large yellow or white onion, roughly chopped

4 cloves garlic, roughly chopped

½ cup orange juice

½ cup water

3 Tbs. apple cider vinegar, divided

2 tsp. dried Mexican oregano

¼ tsp. ground cumin

¼ tsp. ground coriander

1.5 tsp. kosher salt

½ tsp. freshly ground black pepper

Put the chilies and the boiling water into a bowl to soak for 15 minutes.  Drain the chilies.

In a large skillet, heat the olive oil over medium-high heat and brown the pork cubes.  When browned, remove to the slow cooker with a slotted spoon.  Add the onion and garlic to the skillet and cook over medium-low heat until translucent, scraping the browned bits off the bottom of the skillet.

Put into the bowl of a food processor the drained chilies, the onion, garlic, orange juice, ½ cup of water, 2 Tbs. of apple cider vinegar, cumin, coriander, salt, and pepper.  Process for amount a minute until the mixture is turned into a smooth sauce.  Add the sauce from the food processor into the slow cooker along with the bay leaves.  .  Cover and turn on high.  Cook for about 3 hours, stirring occasionally, until the meat is tender and can be easily shredded.  Before shredding the meat with two forks, spoon off any visible fat.  After defatting and shredding, stir in the remaining 1 Tbs. of vinegar, and check the seasoning.   

Use as a taco filling.