Melindas Crockpot Tequila Pork Food

TEQUILA-LIME PORK TENDERLOIN

Tequila-Lime Pork Tenderloin image

A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use.

Provided by celeste

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 8h35m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup fresh lime juice
½ cup tequila
½ cup orange juice
¼ cup chopped fresh cilantro
2 tablespoons chopped green chiles
1 ½ tablespoons chili powder
1 teaspoon minced garlic
1 tablespoon honey
1 teaspoon salt
¾ teaspoon ground black pepper
2 pork tenderloins

Steps:

Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
Preheat an outdoor grill for high heat and lightly oil grate.
Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

Nutrition Facts : Calories 107.5 calories, Carbohydrate 5.1 g, Cholesterol 32.7 mg, Fat 2 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 0.6 g, Sodium 230.7 mg, Sugar 2.8 g

TEQUILA-LIME PORK ROAST

Tequila-Lime Pork Roast image

Boneless pork loin marinated in tequila and covered with a flavorful rub. Adapted from dLife. The recipe calls for fresh lime juice, but I used bottled (not the sweetened type) since 2 cups of lime juice is about 32 limes and that is too expensive and time consuming for a marinade :) Use 1 fresh lime for the zest and add juice from that lime to the bottled juice. Prep time includes 24 hour marinating time.

Provided by Outta Here

Categories Pork

Time P1DT1h30m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs boneless pork loin
1 cup tequila
2 cups lime juice
1/2 cup olive oil
3 garlic cloves, peeled and crushed
1/8 teaspoon salt
1 tablespoon lime zest, grated
1 tablespoon dried oregano
1 tablespoon ground black pepper
1 tablespoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice

Steps:

Place pork in a large zip-type plastic bag.
Combine tequila, lime juice, oil, garlic and 1/8 tsp salt in bowl and por over pork in bag. Seal and refrigerate 24-48 hours.
Remove pork from bag and discard marinade. Pat pork dry.
Heat oven to 350°F.
Mix remaining ingredients in bowl and pat mixture over all surfaces of pork.
Place pork on a rack in shallow roasting pan. Roast 1-1 1/2 hours until internal temperature reaches 150°F
Remove from oven and let rest 10 minutes (internal temperature will rise to around 160F).
Slice and serve.
NOTE: This could probably be done on a grill, too, but cook time might need adjusting.

MELINDA'S SLOW ROASTED PORK CHOPS

Melinda's Slow Roasted Pork Chops image

Just got this from my friend Melinda back in Pennsylvania. She said to stand them up in a loaf pan to cook them. I used skewers to help hold them up.

Provided by CulinaryQueen

Categories Pork

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1/3 cup breadcrumbs
3 tablespoons olive oil
4 pork chops, bone-in

Steps:

Preheat oven to 275F/135°C.
In a shallow dish or bowl, mix the flour, garlic powder, salt and pepper.
In another shallow dish or bowl, place the beaten egg.
Put the breadcrumbs in another dish.
Heat the olive oil in a large fry pan.
Dredge each chop in the flour mixture, then the egg, then the breadcrumbs.
Fry chops in oil about 2-3 minutes each side.
Run a metal skewer through all chops and stand up in a loaf pan with the fat side of the chops facing up.
Bake for 2 hours.

Nutrition Facts : Calories 397.2, Fat 26.1, SaturatedFat 6.8, Cholesterol 127.9, Sodium 296.3, Carbohydrate 12.8, Fiber 0.7, Sugar 0.8, Protein 26.2

SLOW-COOKED CARNITAS

Slow-Cooked Carnitas image

Simmer up succulent pork the slow-cooker way. Sometimes, instead of using tortillas, I put the seasoned meat on top of shredded lettuce for a tasty salad. -Lisa Glogow, Aliso Viejo, California

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
3 garlic cloves, thinly sliced
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, chopped
1-1/2 cups minced fresh cilantro
1 cup salsa
1/2 cup chicken broth
1/2 cup tequila or additional chicken broth
2 cans (4 ounces each) chopped green chiles
12 flour tortillas (8 inches) or corn tortillas (6 inches), warmed
Fresh cilantro leaves, sliced red onion and chopped tomatoes, optional

Steps:

Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the garlic, oil, salt and pepper. Add the onions, cilantro, salsa, broth, tequila and chiles. Cover and cook on low for 6-8 hours or until meat is tender. , Remove meat; cool slightly. Shred with 2 forks and return to the slow cooker; heat through. Spoon about 2/3 cup meat mixture onto each tortilla; serve with toppings of your choice.

Nutrition Facts : Calories 363 calories, Fat 15g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 615mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.