MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY
It's Taco Tuesday! Or maybe it's taco ANYday because let's face it: there's never NOT a good day to eat a taco. But you don't want something basic. You want the real deal, and we're here to make that dream come true. With our super flavorful tacos al pastor, you're going to feel like you're at a food truck on a beach, chowing down on some of the best eats around.
Provided by Alvin Zhou
Categories Dinner
Yield 10 servings
Number Of Ingredients 18
Steps:
- Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
- Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
- Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
- To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 5 grams, Protein 48 grams, Sugar 10 grams
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
MEXICAN PULLED PORK TACOS
Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 5h30m
Number Of Ingredients 19
Steps:
- Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
- Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
- To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
- Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.
Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
AUTHENTIC MEXICAN PORK CARNITAS RECIPE CARD
Slow cooker tender and delicious with a nice crispy finish! You will love these authentic Mexican pork carnitas! Super easy to make in the slow cooker and then crisp up in the oven.
Provided by Analida Braeger
Categories Main dish
Time 6h10m
Number Of Ingredients 12
Steps:
- In a small bowl place oregano, cumin, black pepper, salt, chili powder,and cinnamon, then mix thoroughly.
- Put the pork shoulder in the slow cooker and add the onion, garlic, limes, bay leaves, water and spice mixture.
- Cover and cook for 6 hours on high. Flip over every couple hours in the slow cooker. Check after 5 hours or so and cook until it separates easily with a fork.
- Heat oven on broiler.
- Move meat to a large cutting board and using two forks begin the shred the meat.
- Place the meat in a single layer on a baking tray, and broil for about 5 minutes.
- Serve with flour or corn tortillas, lettuce, tomato, sour cream and hot sauce.
Nutrition Facts : Calories 301 kcal, Protein 19 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 260 mg, ServingSize 1 serving
ROASTED PORK TENDERLOIN
This Roasted Pork Tenderloin is rubbed with herbs and spices, seared in a cast-iron skillet and roasted in the oven with oranges and lemon to keep it juicy!
Provided by Isabel Eats
Categories Main
Time 40m
Number Of Ingredients 12
Steps:
- In a small bowl, add chili powder, salt, smoked paprika, thyme, cumin, red pepper flakes and onion powder. Mix together until combined.
- Pat the pork tenderloins with paper towels until completely dry. Sprinkle the spice mixture all over the tenderloins and rub it in using your hands.
- Preheat oven to 375°F. Heat a large oven-safe skillet or pan (a cast-iron skillet or dutch oven are best) over medium-high heat. Add the olive oil followed by the seasoned pork. Sear the pork on all sides, about 1 1/2 minutes per side.
- Remove the skillet from the heat and squeeze the juice of the orange quarters and lemon halves into the skillet. Place the squeezed oranges and lemons into the skillet and bake in the oven for 20-25 minutes, or until the internal temperature of the meat reaches 140°F. (I highly recommend using an in-oven meat thermometer to make sure you don't overcook the pork.)
- Remove the skillet from the oven and transfer the pork tenderloins to a cutting board. Let the pork rest for 5 minutes. The pork will continue cooking a little bit during this time and the internal temperature of the meat will reach 145°F.
- Slice and serve with the juices from the skillet and a garnish of chopped cilantro or parsley.
Nutrition Facts : ServingSize 1 /8th of recipe, Calories 205 kcal, Carbohydrate 3 g, Protein 29 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 403 mg, Fiber 1 g, Sugar 1 g
MEXICAN PORK WITH VEGETABLE RICE
Savor the flavor of our scrumptious Mexican Pork with Vegetable Rice dish. Ready to serve in just 30 minutes, this easy-to-make Mexican Pork with Vegetable Rice also counts as a Healthy Living recipe.
Provided by My Food and Family
Categories Grains
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook rice as directed on package, adding corn and 1 Tbsp. of the taco seasoning mix to cooking water along with rice. Stir in cilantro.
- Meanwhile, cook meat in hot oil in large nonstick skillet on medium high heat 2 to 3 min. or until meat is browned. Add remaining taco seasoning mix, red peppers, zucchini, onions and water. Cook on medium-high heat 5 min. or until vegetables are crisp-tender, stirring occasionally.
- Serve meat mixture over rice mixture.
Nutrition Facts : Calories 390, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
MEXICAN PORK
Slow cooker recipe from my mom. Pork comes out very tender and it has a lovely Mexican flavor. You can change which salsa you use (mild to hot) depending on your preferences
Provided by jenn.honan
Categories One Dish Meal
Time 6h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix pork, salsa and chilies in 3 ½ to 4 quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours or until pork is tender. Stir in beans. Cover and cook on low heat setting about 5 minutes or until hot. Sprinkle with cheese.
- Serve over rice, sprinkle with cheese. Excellent topped with guacamole and sour cream.
Nutrition Facts : Calories 339.3, Fat 10.1, SaturatedFat 2, Cholesterol 72.6, Sodium 906.6, Carbohydrate 29.8, Fiber 9.4, Sugar 5.8, Protein 33.8
MEXICAN PORK
My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
MEXICAN PORK
This is a good dish and so easy. We serve it the first night with rice and the second night in tortillas.
Provided by MsSally
Categories Easy
Time 6h2m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put pork, salsa, chillis in cockpot. Cover and cook on low heat 6 to 8 hours.
- Stir in beans and cook about 5 mins more.
- Serve over rice with shredded cheese and sour cream.
Nutrition Facts : Calories 567.7, Fat 25, SaturatedFat 11.3, Cholesterol 104, Sodium 1108.7, Carbohydrate 44.4, Fiber 12.2, Sugar 8.6, Protein 43.2
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- Combine everything, except the pork, in a blender or use an immersion blender to process this to a smooth wet paste.
- Cut the pork loin into 4 broad, thin sheets, about 1/4″ thick. I’m not sure I got mine that thin! Pound to even out the thick pieces! Spread each piece of pork with the seasoning mixture and stack in a non reactive dish, or in my case a big zip lock bag.
- Preheat grill to high and while grill is preheating bring pork to room temperature. Oil the grill grate and grill, turning with tongs, until nicely browned and cooked through, about 3 minutes per side. Pork can be served a bit pink in the middle. Do not overcook! Serve with condiments and enjoy!
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- Preheat oven to 225 degrees or turn on crockpot to medium. Preheat oil over medium heat in a large skillet.
- Saute onions for 2 minutes or until they start becoming translucent. Pour in minced garlic and cook another minute.
- Sprinkle salt and pepper over pork liberally. Push onions and garlic to the edges of the pan and sear meat on all sides until brown.
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- Set the pork on a work surface. Using a small, sharp knife, make 1-inch-long slashes in the skin, about 2 inches apart. Rub the garlic into the slashes and along the underside of the pork.
- In a large glass or ceramic bowl, combine the vinegar with the lime, grapefruit and orange juices, oregano, pepper, adobo seasoning and Sazón. Stir in the green pepper and onion, then add the pork, skin side up. Refrigerate overnight, turning the meat once or twice. Bring to room temperature before cooking.
- Preheat the oven to 400°. Transfer the pork and its marinade to a roasting pan. Cover with foil and roast for about 3 hours, or until the meat is very tender. Let cool in the liquid. Transfer the pork to a cutting board and discard the skin and fat. Strain the pan juices into a glass measure and skim off the fat. Slice or shred the meat before serving.
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