Shredded Slow Cooker Pork Tacos Food

SHREDDED SLOW-COOKER PORK TACOS

Steps:

• Combine onions, peppers, taco seasoning and oil in medium microwaveable bowl. Microwave on HIGH 5 min. or until onions are tender, stirring after 3 min. Stir in tomato sauce; pour into slow cooker.
• Add meat; turn to evenly coat with sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 5 to 6 hours).
• Remove meat from slow cooker, reserving sauce in slow cooker; cool meat slightly. Skim fat from sauce; discard fat. Use 2 forks to pull meat into shreds. Return meat to slow cooker; stir until evenly coated with sauce.
• Spoon meat mixture onto tortillas just before serving; top with cheese.

SLOW COOKER SHREDDED PORK TACOS

Steps:

• Rub the pork tenderloin with the salt and pepper and place in the slow cooker.
• Combine the remaining ingredients in a medium bowl and mix together. Pour the sauce over the pork tenderloin.
• Cook on high for 4-5 hours or low for 6-8 hours. the Place the pork in the slow cooker.
• Place pork in slow cooker.
• Use two forks to shred the pork, put it back in the slow cooker and stir everything together. Close the lid and let cook for another 30 minutes.
• Serve the pork in taco shells, tortillas, quesadillas or on top of salads.

SLOW COOKER MEXICAN PULLED PORK TACOS

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.

SHREDDED PORK TACOS

Steps:

• For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant and slightly softened, about 2 more minutes. Add the achiote paste and mix well to incorporate. Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside.
• Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a 5 1/2- to 6-quart slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Scatter the pork butt on top of the oranges. Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat. Let it cook until the pork is tender and ready to shred, about 5 hours.
• Turn the slow cooker off and remove the oranges from the pot and discard. Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.
• For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt together in a small bowl. Mix well to incorporate. Let stand at least 20 minutes. They can be made 1 day ahead.
• For the pickled red onions: Mix the lime juice, olive oil, oregano, salt and onions together in a medium bowl. Mix well to incorporate. Let stand for 30 minutes. They can be made 1 day ahead.
• Serve the pork in the warmed corn tortillas with pickled habaneros and red onions, shredded cabbage and crema.

SHREDDED PORK TACOS

Steps:

• Rub roast with taco seasoning.
• In a crock pot combine roast, any remaining seasoning, salsa, peppers and broth.
• Cook on low for 7-8 hours.
• Remove roast and shred with 2 forks. Add back to crock pot and combine with juices.
• Top tortillas with pork mixture. Garnish with lettuce and sour cream.

SLOW COOKER PULLED PORK TACOS

Steps:

• In a 4-6 quart slow cooker, combine salsa, chili powder, oregano, cocoa and salt.
• Add pork and turn to coat.
• Cook covered on high 4-5 hours or low 7-8 hours.
• Shred with 2 forks and stir into cooking liquid.
• Serve with warm tortillas, cilantro, lime, salsa and anything else you like in your tacos or burritos.

SHREDDED PORK TACOS

Steps:

• Put all the ingredients, in no specific order, in the crock pot and cook on low for about 3 hours or until done.
• Once the pork is cooked all the way through shred and serve on warm tortillas with your choice of toppings.

SHREDDED PORK AND PINEAPPLE TACOS

Steps:

• For the slow-cooker shredded pork:.
• Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
• For the pickled red onions:.
• In a small saucepan over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard the liquid before using.
• For the tacos:.
• Assemble the tacos using the warm tortillas and half of the shredded pork (about 1 1/2 pounds). Top with the pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired.

SLOW COOKER PULLED PORK TACOS

Steps:

• Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.
• Add onions, garlic and chili powder to Dutch oven; fry, stirring occasionally, until onions are softened, about 4 minutes.
• Add chicken stock, stirring to scrape up brown bits from bottom of pan; scrape into slow cooker. Cover and cook on low for 10 hours or until pork is tender.
• If you do not have time, you could omit step 1-3 and just add everything to the cooker as it is. I think that step 1-3 does add flavour, though.
• Transfer pork to cutting board. Trim off excess fat; with 2 forks, shred pork. Return pork to slow cooker.
• Add corn, salsa and tomato paste. Cover and cook on high for 15 minutes or until thickened. Stir in coriander.
• Serve in bowl along with basket of taco shells for everyone to spoon mixture into.
• Serve lettuce, tomatoes cheese and sour cream in separate small bowls for everyone to garnish tacos.