Mexican Pork Roast Crock Pot Food

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

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.

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.

MEXICAN PORK ROAST (CROCK POT)

Steps:

• Place onions and carrots in crock pot.
• Rub pork roast with seasonings. Place on top of vegetables; add water.
• Cover and cook on low for 10-12 hours.
• To serve: shred and serve on hot tortillas with taco sauce.

SLOW-COOKER MEXICAN PORK

Steps:

• In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles.
• Cover; cook on Low heat setting 6 to 8 hours.
• Stir in beans. Cover; cook on Low heat setting about 5 minutes or until beans are hot. Sprinkle with cheese.

SLOW-COOKER MEXICAN POT ROAST

Steps:

• Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
• Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.

ROAST PORK TACOS (CROCK POT)

Steps:

• PORK:.
• Using a sharp knife, make 6 incisions in the pork roast.
• Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally.
• Season pork with Southwest Seasoning, salt, and pepper.
• Rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender.
• Remove from crock pot and cool for 30 minutes.
• Using 2 forks, pull the meat off the bones into small pieces and set aside.
• ROASTING PEPPERS:.
• Place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over.
• Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes.
• Remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers.
• Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin.
• Slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours.
• TO ROAST ONIONS:.
• Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill.
• Brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill.
• Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes.
• Remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine.
• The heat from the hot onion slices will warm the poblanos.
• Add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt.
• Set aside until ready to serve the tacos.
• TO SERVE:.
• Place some the roasted pork in each tortilla.
• Top with onion/pepper mixture.
• Serve with sauce of your choice.
• Top with grated cheese and garnish with fresh cilantro and lime wedges.

MEXICAN POT ROAST

Steps:

• Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
• Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
• Cook on Low until meat is fall-apart tender, 8 to 10 hours.

MEXICAN PORK ROAST

Steps:

• In a large skillet, heat oil over medium-high heat. Cook the onions, carrots and jalapenos until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; add water and broth. , In a small bowl, combine the coriander, salt, cumin, oregano and pepper; rub over roast. Cut roast in half; place in the slow cooker. Cover and cook on low until meat is tender, 8-9 hours. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat. Pour into a small saucepan. Bring to a boil; cook until liquid is reduced to about 1 cup. Serve with roast and vegetables.

MEXICAN PORK ROAST &/OR CROCKPOT CARNITAS

Steps:

• If preparing as a roast:.
• Place roast in a bowl large enough to hold it plus several cups of liquid (marinade).
• Grind/blend together all ingredients (except jalapenos and pork) in a blender, immersion blender, mini chopper, or food processor. When mixed and well-blended, pour over pork. The marinade should almost cover the pork- if it doesn't, add more OJ and milk until it's almost covered.
• Cover and marinate the pork in the fridge for 12-24 hours. Turn every few hours.
• When ready to cook the piggy, preheat oven to 400 degrees.
• Place pork in a greased (or PAM'd) roasting pan (I sometimes use a roasting rack inside a pan) with the fatty side UP.
• Bake pork at 400 until the top gets crispy and brown.
• Once the top has browned, cover the roast with foil and place back in the oven. Depending on how you like to cook your meat, you could lower the temp slightly for a longer cooking time.
• Baste the roast every 30 minutes or so to help infuse it with deliciousness (optional).
• Cooking time will vary widely depending on the size of your roast. I usually get a 10-lb roast, which takes 2-3 hours usually to cook.
• Once your roast is at your ideal temp (145*-160*), take from the oven.
• If you'd like to serve it as a roast now, let it rest for 15 or 20 minutes and then slice it. It will be fairly tender but should hold together well for slicing.
• Leftovers freeze well! Just throw any leftovers (including the bone) into the crockpot on low with a few sliced jalapenos, shred with 2 forks, and you'll have carnitas! I serve my carnitas with pan-fried corn tortillas, chopped red onion, cilantro, and a lime wedge.
• ***If you're planning on starting this in the crockpot for Carnitas, you will not need to add the whole amount of liquids. This roast is very fatty and will create a lot of its own juice. Pour the marinade in to the crock, leaving 3 or 4 inches clear at the top. Add sliced jalapenos (if desired). Cover and cook on low for 6-8 hours until cooked and falling apart. Shred with 2 forks, throw the bone away, and enjoy!***.

SPICY CITRUS PORK ROAST (CROCK POT)

Steps:

• Cook bacon until crisp in a skillet over medium high heat. Remove bacon pieces from skillet and set aside, leaving fat in skillet.
• In same pan, brown roast on all sides. Transfer to slow cooker.
• Remove all but 1 TB of bacon fat from pan. Reduce heat to medium. Add onions and cook, stirring, until slightly wilted.
• Add garlic, jalapeno, chili powder, salt, and pepper and cook, stirring, for 1 minute.
• Sprinkle in flour and cook, stirring, one more minute.
• Add orange zest, juice, and bananas, and cook, stirring to scrape up any bits stuck to the skillet. Mash bananas into sauce as you stir (but it's OK if some chunks/slices remain - these will disintegrate during the slow cooking).
• Stir in bacon pieces. Pour contents of skillet over pork.
• Cover and cook on low for 8 hours. Note that the original recipe indicated that this could be cooked on high for 4-5 hours, but I'm afraid that my slow cooker would burn this due to the high sugar content of the fruit. You can use your judgment based on your knowledge of your slow cooker - I needed to save some time so I started on high for 1 hour and switched to low for 4 1/2 hours and it turned out perfectly.

MEXICAN CROCK POT ROAST

Steps:

• Combine salsa, paste, water, seasoning mix and chilis.
• Spoon 1/2 the mixture into the bottom of a crock pot.
• Add the roast and top with the remaining mixture.
• Cover and cook 8-10 hours on Low.