PULLED PORK TACOS
A low-calorie pulled pork recipe? Believe it. Slow-cooked pork shoulder needs no effort, while you can tailor the fixings to your liking.
Provided by Tom Kerridge
Categories Main course
Yield Serves 8
Number Of Ingredients 23
Steps:
- Mix all the marinade ingredients together in a small bowl. Place the pork in a non-reactive bowl, add the marinade and turn to coat. Cover with cling film and leave to marinate in the fridge for at least a couple of hours, ideally overnight.
- When ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Place the pork and marinade in a roasting dish and cover tightly with foil, making sure it's well sealed. Cook on a low oven shelf for 4 hours.
- Meanwhile, for the pickled pink onions, put the onions in a small bowl, pour over 350ml/12fl oz boiling water and leave to stand for 10 minutes. Drain and return the onions to the bowl. Add the salt, oregano, cumin seeds, cider vinegar and lime juice. Mix well, then cover with cling film and place in the fridge for 2 hours. The onions will pickle and turn pink.
- When the pork is cooked, remove from the oven and set aside, still covered, to rest for 20 minutes while you make the tacos.
- Turn the oven up to 200C/180C Fan/Gas 6.
- Take two muffin trays and turn them upside down. Lay a tortilla over one of the mounds and poke them down the sides to create a bowl shape. Spray with 4-6 sprays of oil. Repeat with the remaining tortillas. Bake for 7-8 minutes or until the tortilla cases are golden-brown.
- Remove the foil from the pork and shred the meat, using two forks. Mix the pork well with the marinade and pan juices. Place back in the oven for 15 minutes or until heated through.
- Place a tortilla bowl on each plate and fill with a pile of pulled pork. Arrange the shredded lettuce and tomatoes on the side. Top with the pickled pink onions and coriander and serve straight away.
PULLED PORK TACOS
Provided by Giada De Laurentiis
Categories main-dish
Time 8h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
- Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
- Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
- When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.
CROCK POT PULLED PORK FOR TACOS
I love to make this when we have something going on that night, and I can't waste time in the kitchen. It's all ready when I come home!
Provided by Erin Justice
Categories Pork
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place thawed meat in the crock pot. Sprinkle the seasoning on top of the meat and pour around the sides the water.
- Cook on low for 8-10 hours.
- Shred the meat in the crock, and stir to mix.
Nutrition Facts : Calories 471.6, Fat 21.5, SaturatedFat 7.8, Cholesterol 194.9, Sodium 128.1, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 64.7
CROCK POT PULLED PORK TACOS
Make and share this Crock Pot Pulled Pork Tacos recipe from Food.com.
Provided by CookingONTheSide
Categories Pork
Time 12h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Place pork in 3 quart slow cooker.
- Combine next 8 ingredients; spoon over pork.
- Cover; on low, cook until very tender, 12 hours.
- Transfer to plate; using 2 forks, shred.
- Return pork to sauce in cooker.
- Toss coleslaw with scallion.
- Serve pork in taco shells with coleslaw and tomato.
Nutrition Facts : Calories 369.9, Fat 21.2, SaturatedFat 7.1, Cholesterol 76.4, Sodium 531, Carbohydrate 20.4, Fiber 2, Sugar 7.3, Protein 23.3
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
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