SLOW COOKER MEXICAN PULLED PORK TACOS
Try these pulled pork tacos made with slow cooker Mexican pulled pork! The pork is rubbed with spices, slow-cooked, shredded and served with tortillas in tacos or burritos.
Provided by Elise Bauer
Categories Dinner Slow Cooker
Time 8h20m
Yield 12
Number Of Ingredients 21
Steps:
- Brown the roast: Heat the olive oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stove top, use that. Otherwise, use a separate pan.) Place the roast in the pan and brown on all sides.
- Serve warm: Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.
Nutrition Facts : Calories 421 kcal, Carbohydrate 3 g, Cholesterol 119 mg, Fiber 1 g, Protein 31 g, SaturatedFat 11 g, Sodium 483 mg, Sugar 1 g, Fat 31 g, ServingSize Serves 8, UnsaturatedFat 0 g
CARNITAS (MEXICAN SLOW COOKER PULLED PORK)
Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.
Provided by Nagi | RecipeTin Eats
Categories Slow cooking
Time 6h15m
Number Of Ingredients 10
Steps:
- Rinse and dry the pork shoulder, rub all over with salt and pepper.
- Combine the Rub ingredients then rub all over the pork.
- Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
- Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
- Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
- Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
- If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.
Nutrition Facts : ServingSize 205 g, Calories 578 kcal, Carbohydrate 1.7 g, Protein 45 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 173 mg, Sodium 616 mg, Sugar 0.5 g, UnsaturatedFat 23.1 g
SLOW-COOKED PORK TACOS
This wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. -Kathleen Wolf, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine all ingredients except tortillas and toppings. Cook, covered, on high until meat is tender, 4-5 hours. , Shred pork with two forks. Serve in tortillas; top as desired.
Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 596mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
SLOW-COOKER PORK TACOS
For an easy Mexican meal, set and forget seasoned pork shoulder for this Slow-Cooker Pork Tacos recipe from Food Network Magazine.
Provided by Food Network Kitchen
Categories main-dish
Time 5h36m
Yield about 8 servings
Number Of Ingredients 17
Steps:
- 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.
- 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 minutes.)
- 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.
GUINESS SLOW-COOKER PORK CHOPS
I love to cook with condensed soup in my slow-cooker, however my husband has been dignosed with an allergy to MSG, so I have had to reinvent the wheel so to speak. I love to cook with wine so microbrews aren't that far off. I hope you love this as much as We do.................It's pretty forgiving and you can adjust the spices to fit your taste.
Provided by kalamitykris
Categories Pork
Time 4h25m
Yield 4-6 pork chops, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large sautee pan melt butter. Season pork chops with seasoned salt & pepper and add to pan a few at a time to sear. Remove chops to slow cooker and add onions to melted butter in sautee pan. Sweat onions until tender and clear in color. While onions are cooking add quartered mushrooms to slow cooker pot with the pork chops. When onions are just tender add the whole pint of Guiness Stout and allow to simmer 5 minutes. Pour onions and beer into slow cooker, and then add the pint of water to the sautee pan, simmering for an additional 5 minutes. Add sautee liquid to slow cooker and remaining spices to taste. Cook on high for 3 to 6 hours on high, or low for 6-10 hours, depending on when you need it to be finished. Can be prepped the night ahead but add at least 45 minutes if going from fridge to slow cooker. I serve this with hot buttered egg noodles using the Guiness onion sauce like a gravy.
SLOW-ROASTED PORK FOR TACOS
To make tacos for a crowd, you can't do better than to begin with slow-roasted pork, scented with cumin and coriander, garlic and red pepper. Use shoulder or butt meat and you won't go wrong, as the high fat content makes the meat self-basting. Slow, indirect grilling is ideal, but you don't lose much by cooking the pork in the oven, using moderate heat. Shred and serve on warm tortillas.
Provided by Mark Bittman
Categories dinner, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Sliver 4 cloves of the garlic and use a thin-bladed knife to poke holes all over the pork; insert garlic slivers in holes.
- Combine the peppercorns, oregano, cumin, cinnamon and coriander in a small skillet and turn the heat to medium. Toast, shaking the pan occasionally, until the mixture is fragrant, 3 to 5 minutes. Remove from heat.
- Combine the toasted spices, salt and remaining garlic in the container of a small food processor or blender. Turn on the machine and gradually add the orange and lemon juice until you have a smooth purée. Rub all over the pork; let the pork sit at room temperature for up to 2 hours or in the refrigerator for up to 24 hours.
- At least 2 hours before you plan to eat, turn the oven to 300 degrees or prepare a charcoal or gas grill to cook over low indirect heat. Put the pork in a roasting pan in the oven or directly on the grill rack; if you're grilling, cover the grill. Cook, checking occasionally and basting with the pan juices if you're roasting (add water to bottom of pan if mixture dries out), until pork is brown and very, very tender, at least 2 hours. Shred or slice pork and use hot or at room temperature (pork can be refrigerated for up to 2 days).
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 292 milligrams, Sugar 0 grams
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SLOW COOKER PORK TACOS RECIPE (SO EASY!)
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Estimated Reading Time 5 mins
- Place ancho chiles, pasilla chiles and unpeeled garlic in a microwave safe medium mixing bowl, pour 3 Tbsp water over peppers then microwave on high power, 2 - 3 minutes until peppers are soft and pliable.
- Trim large pieces of fat from pork roast, then cut into chunks (about 6 - 8). Season pork all over with salt and pepper (just keep in mind you can add more salt later but can't take it out, so go lightly with the salt, especially considering there's plenty in the sauce mixture).
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