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
THE BEST CARNITAS TACOS (PULLED PORK TACOS!)
Carnitas Tacos (pulled pork tacos) are THE BEST ever! The slow cooker Mexican pork is unbelievably tender and flavorful. Add a scoop of guacamole to a tortilla (or lettuce wrap!), top with a big pile of pulled pork and dig in!
Provided by Kristen Stevens | The Endless Meal
Categories Dinner
Time 8h10m
Number Of Ingredients 8
Steps:
- Start by making the Mexican Pork Carnitas. This will take you about 8 hours to make in your slow cooker or in a pot.
- In a medium-sized bowl, mash the avocados with the lime juice, garlic, and salt.
- Put a scoop of carnitas in a tortilla, add a spoonful of the mashed avocados (guacamole), top with a sprinkle of minced red onions and any or all of the optional toppings.
Nutrition Facts : ServingSize 2 tacos (⅙ of the recipe), Calories 589 kcal, Carbohydrate 44 g, Protein 42 g, Fat 27 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 113 mg, Sodium 1323 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 19 g
PULLED PORK SOFT TACOS
Put your own spin on delicious and top these quick and easy tacos with incredibly tender pulled pork. Courtesy of the National Pork Board
Provided by National Pork Board
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa.
- Repeat with the remaining tortillas and serve. If you prefer to heat all of the tortillas at once, microwave them on high until warm and softened, 1 to 2 minutes.
Nutrition Facts : Calories 311.2, Fat 10.2, SaturatedFat 3.2, Cholesterol 79.3, Sodium 336.1, Carbohydrate 25.2, Fiber 4.2, Sugar 2.5, Protein 29.7
PULLED-PORK TACOS
Use the tender meat from our Easy Pork Shoulder for these tasty tacos.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium. Add garlic, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in tortillas with desired toppings.
Nutrition Facts : Calories 429 g, Fat 22 g, Fiber 3 g, Protein 29 g
SLOW COOKER MEXICAN PULLED PORK TACOS
Try these pulled pork tacos made with slow cooker Mexican pulled pork! The pork is rubbed with spices, slow-cooked, shredded and served with tortillas in tacos or burritos.
Provided by Elise Bauer
Categories Dinner Slow Cooker
Time 8h20m
Yield 12
Number Of Ingredients 21
Steps:
- Brown the roast: Heat the olive oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stove top, use that. Otherwise, use a separate pan.) Place the roast in the pan and brown on all sides.
- Serve warm: Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.
Nutrition Facts : Calories 421 kcal, Carbohydrate 3 g, Cholesterol 119 mg, Fiber 1 g, Protein 31 g, SaturatedFat 11 g, Sodium 483 mg, Sugar 1 g, Fat 31 g, ServingSize Serves 8, UnsaturatedFat 0 g
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
I had some leftover pork that I had cooked in the crockpot, and I didn't want to make the usual BBQ type meal. So,this recipe was created. For the taco seasoning I used Recipe#199955. Top with your favorite taco toppings and enjoy. :) Sumbitted to " ZAAR " on March 1st.2010.
Provided by Chef shapeweaver
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together first three ingredients.
- Place in medium size skillet over medium heat.
- Stir occasionally until heated through.
- Divide mixture evenly between the shells, and top with your favorite toppings.
Nutrition Facts : Calories 364.8, Fat 17, SaturatedFat 4.7, Cholesterol 97.5, Sodium 165.1, Carbohydrate 16.6, Fiber 2, Sugar 0.1, Protein 35.1
SLOW COOKER PULLED PORK FOR TACOS
Seasoned pork cooks all day in the slow cooker. Serve in soft or hard taco shells and top with sour cream, lettuce, tomato, and shredded cheese, or your favorite toppings. Enjoy!
Provided by MANDY5473
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 8h5m
Yield 8
Number Of Ingredients 4
Steps:
- Place pork roast in the bottom of a slow cooker.
- Mix water and taco seasoning together in a separate bowl and pour over pork; add green chiles.
- Cover and cook on Low until fork-tender, about 8 hours. Remove pork and shred with 2 forks.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 3.1 g, Cholesterol 67.1 mg, Fat 15.9 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 5.9 g, Sodium 474 mg, Sugar 1 g
PULLED PORK TACOS WITH PINEAPPLE SALSA
Put the pork for these pulled pork tacos in the slow cooker in the morning, and you'll have a family feast for dinner. Serve with cabbage, avocado and salsa
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 6h20m
Yield Serves 6 (or 4 adults and 4 children)
Number Of Ingredients 21
Steps:
- Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
- Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.
- Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.
Nutrition Facts : Calories 537 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
PAT'S PULLED PORK TACOS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 325 degrees F.
- Mix the oregano, chipotle powder, cumin, salt and pepper together in a small bowl.
- Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato puree, honey, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.
- Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and add to a bowl. Drizzle the reduced cooking liquid into the pork and toss. Serve with tortillas, cilantro, sour cream and Zesty Slaw.
- Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.
- Add the cabbage, cilantro, green onions, and carrot to a large serving bowl and combine. Drizzle with the dressing and toss to coat. Season with salt and pepper, to taste, and serve.
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.
QUICK PULLED PORK TACOS
Quick-pickled red onions cut through the richness of pork. To make, toss some thinly sliced red onion with red-wine vinegar and let sit until softened, about 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Combine garlic, oregano, cumin, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Toss with pork and place in a 6-quart pressure cooker. Add 1/4 cup water and secure lid. Bring to high pressure over medium-high heat; reduce heat and cook until meat is fork tender, about 40 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid. Using two forks, shred pork and serve with tortillas and desired toppings.
Nutrition Facts : Calories 204 g, Fat 6 g, Protein 34 g, SaturatedFat 2 g
PULLED PORK TACOS
Slowly cooked, tender spicy pork is shredded and served on tortillas with avocados, green salsa, and sour cream--a feast for a crowd.
Provided by Allrecipes Member
Time 3h30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Place the pork in a 4 quart Dutch oven. Combine the tomatoes, onion, apple juice, lime juice, garlic, chili powder and salt in a medium bowl. Pour the mixture over the pork and cover. Bake the roast for 3 to 3 1/2 hours or until the pork is very tender.
- Remove the pork from the pan and cool slightly. Remove any fat or bones and shred the pork with a fork. Strain the pan juices and return the tomatoes and onions to the Dutch oven. Add the pork to the sauce and mix well. Skim the fat from the pan juices. If the pork is dry, moisten with a little additional juice.
- Wrap the tortillas in aluminum foil and heat for about 15 minutes or until warm. Place 1/4 cup meat on each tortilla. Top each taco with avocado slices, tomatillo salsa and a dollop of sour cream.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 20.4 g, Cholesterol 45.9 mg, Fat 17.1 g, Fiber 5.5 g, Protein 12.6 g, SaturatedFat 5.3 g, Sodium 228.6 mg, Sugar 2.4 g
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[LEFTOVER] PULLED PORK TACOS | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 35 minsCalories 562 per serving
- If pork was made for Wednesday’s dinner and is already shredded, reheat in the microwave or in a frying pan with a splash of oil. If not pre-shredded, use forks to shred pork. (If it does not shred easily, transfer it to a cutting board and roughly chop with a knife.)
- Assemble tacos by topping tortillas with pork, pickled onion slaw, avocados and crumbled cheese. Finish with a squeeze of fresh lime juice.
SMOKED PORK TACOS – LEFTOVER PULLED PORK RECIPES
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5/5 (3)Category Main CourseServings 3Calories 284 per serving
- If the meat has become too dry (a common problem if the meat has been previously frozen), add a little water or barbecue sauce (or vinegar, if you like a tangier flavor) to the pan for moisture.
- If you haven't already gotten your chopping and dicing out of the way, it's a great way to pass the time while you're waiting for your meat to warm up.
PULLED PORK TACOS RECIPE - REAL SIMPLE
From realsimple.com
4.5/5 (504)Total Time 4 hrs 15 minsServings 6Calories 396 per serving
- Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool.
- Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss.
RECIPE TO FEED A CROWD: PULLED PORK TACOS - KITCHN
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- Whisk together the paprika, kosher salt, black pepper, garlic powder, chili powder, and cayenne. Massage the spice rub into the pork butt, coating on all sides. Allow to rest for thirty minutes or as long as overnight.
- In a large Dutch oven, whisk the beer, cider vinegar, and liquid smoke until combined. Nestle the rubbed pork into the Dutch oven and bring the mixture to a boil. Cover the pot and transfer to the oven. Cook for approximately 3 to 3 1/2 hours, basting occasionally, until the pork easily falls apart.
- Remove the pork to a large cutting board. Allow to cool a few minutes, then shred using two forks (or my favorite, "bear paws"). Place the shredded meat back into the cooking liquid and cool completely. (This step can be made up to two days in advance; just cover and refrigerate until ready to move forward.)
4 TASTY PULLED PORK TACO RECIPES - BBQ INSIDER
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- Core, peel, and grate the apples. Squeeze the grated apples to remove any excess liquid, and transfer the grated apples to a medium bowl.
- Place the Dutch oven on the stovetop over medium-low heat until warmed through, 10 to 15 minutes.
MEXICAN PULLED PORK TACOS - EASY PEASY FOODIE
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5/5 (3)Total Time 5 hrs 15 minsCategory Main Course, TacosCalories 189 per serving
- Slather the marinade all over the pork (ideally marinate for 2 hours or longer, but it works fine if you don’t).
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LEFTOVER SMOKED PULLED PORK TACOS - VINDULGE
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Reviews 16Servings 4Cuisine Barbecue, Bbq, Grilling, TacosCategory Entree
- Warm up your leftover pulled pork in a skillet. If it's dried out add some bbq sauce or apple cider vinegar to help re-hydrate (about 1 tablespoon at a time).
- Load the tortilla with some re-heated leftover pulled pork and other desired toppings. Squeeze some fresh lime over the top. Enjoy!
PULLED PORK TACOS - FOODTASTIC MOM
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Reviews 2Servings 6Cuisine MexicanCategory Main Course
- Prepare pulled pork according the link in this recipe, Slow Cooker Recipe. Or purchase pulled pork from your favorite BBQ joint.
- Whisk together the sauce ingredients - BBQ sauce, chipotle adobo sauce, mayonnaise and 1/2 tablespoon of lime juice.
- Cook the corn on the cob. Rinse it under cold water and cut it off the cob. Mix in the chopped red onion, cilantro, remaining lime juice and salt.
- Warm the tortillas. Fill each tortilla with pulled pork, the creamy chipotle BBQ sauce, corn relish and Monterey Jack cheese.
19 SAVORY LEFTOVER PULLED PORK RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Ratings 129Published 2021-11-24
- Pulled Pork Sweet Potato Hash. It’s morning, and you’re staring in the fridge wondering what you can do with pulled pork leftover from last night? Well, this pulled pork recipe for pork and potato hash is just the thing you need!
- Pulled Pork Sandwiches. Something magical happens when you reheat pulled pork and slide some between two toasty golden brown buns with a bit of fresh coleslaw.
- Pork Stew. Now, this is what you call spicy comfort food in its highest form. This Tex-Mex style pork stew is the perfect dinner to warm your bones on those cold winter nights.
- Pulled Pork Barbecue Empanadas. If you want to make some quick meals on the go, then pulled pork barbecue empanadas make for the perfect dish. These meat pies can be put together and baked in minutes and are packed with a delicious BBQ flavor.
- Pulled Pork Tacos. Pork tacos are much lighter than your average tacos but still pack loads of flavor. This is all thanks to your meat mixture of pulled pork, lime juice, cilantro, black bean, and a few Mexican spices.
- BBQ Pork Sliders. If you’re having a little get-together or just want to whip up a quick meal, BBQ pork sliders are one of the super-easy pulled pork ideas you can make using just a few simple ingredients.
- Pulled Pork Enchiladas. Turn your leftover pulled pork into savory pulled pork enchiladas just by topping your rolled-up pulled pork-filled tortillas with enchilada sauce and cheese.
- Pulled Pork Tamales. One of the best things about living in Texas is that we can always find someone making and selling homemade tamales. It’s one of the most popular and delicious Mexican foods in town.
- Pulled Pork Burritos. Instead of waiting in line or overpaying for delivery service, you can take your leftover pulled pork shoulder and put together your delicious burritos in just minutes.
- Barbecue Pulled Pork Mac and Cheese. Another super-easy way to use leftover pulled pork shoulder is whipping together some homemade mac and cheese and spooning your saucy, pulled pork right on top.
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4.9/5 (7)Total Time 35 minsCategory Main CourseCalories 280 per serving
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PULLED-PORK TACOS RECIPE | HEALTH.COM
From health.com
Servings 6Calories 574 per servingTotal Time 15 mins
- Combine the first 5 ingredients (through salt) in a 4- to 6-quart slow cooker. Add the pork, and turn to coat.
- Cook pork, covered, on high for 4–5 hours or on low for 7–8 hours, or until the meat is tender and pulls apart easily.
- Preheat oven to 350° 20 minutes before serving. Stack the tortillas, and wrap in foil. Bake for 15 minutes or until warm.
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BBQ PULLED PORK TACOS - ISABEL EATS
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