Mexican Crock Pot Pork Tortilla Filling Food

MEXICAN CROCK POT PORK TORTILLA FILLING

Steps:

• Seer pork. Can be done the night before.
• Put everything except rice and tortillas in crock pot.
• Cover and cook 9 hours on low.
• Add rice and continue cooking for 30 minutes. It should look soupy if if doesn't add 1/2 C water with rice.
• I serve with cheddar cheese and sour cream on flour tortillas.
• This recipe is very forgiving. It can also be converted to a soup by adding chicken broth and omitting the rice.

SLOW COOKER MEXICAN PORK CARNITAS

Steps:

• Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
• Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
• Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.

CROCK POT MEXICAN PORK

Steps:

• In a 4 quart slow cooker, mix together the pork, salsa, and green chilies.
• Cover and cook on low heat setting for 6 to 8 hours or until pork is tender.
• Stir in black beans.
• Turn slow cooker to high and cook an additional 5 to 10 minutes or until beans are heated.
• Sprinkle with Monterey Jack cheese.