Slow Cooker Chipotle Orange Pork Tacos Food

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SLOW-COOKER CHIPOTLE-ORANGE PORK TACOS



Slow-Cooker Chipotle-Orange Pork Tacos image

You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.

Provided by Anna Stockwell

Categories     Taco     Slow Cooker     Pork     Oregano     Chili     Cinnamon     Orange Juice     Lime Juice     Garlic     Tortillas     Sour Cream     Cilantro     Onion     #cook90     Kid-Friendly     Wheat/Gluten-Free     Entertaining

Yield 4-6 servings

Number Of Ingredients 13

1 (6-lb.) skinless, boneless pork shoulder roast, preferably untied
2 Tbsp. plus 2 tsp. kosher salt
2 Tbsp. dried oregano
1 Tbsp. brown sugar
1 Tbsp. chili powder, preferably chipotle
2 tsp. ground cinnamon
1 tsp. finely grated orange zest
1 cup fresh orange juice
1/4 cup fresh lime juice
6 garlic cloves, lightly crushed
Corn tortillas, sour cream, cilantro, pickled red onions, and hot sauce (for serving)
Special Equipment
A 6-qt. (or larger) slow cooker

Steps:

  • Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes.
  • Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a fork.
  • Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in slow cooker through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use in Chile-Orange Pork Stir-Fry.
  • Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 2 cups meat to a resealable container and chill for Chile-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 6 cups) to slow cooker along with 1 cup strained juices. Keep warm until ready to use.
  • Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos.
  • Do Ahead
  • Pork can be marinated 1 day ahead. Cover slow cooker insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.

SLOW-COOKER PORK TACOS



Slow-Cooker Pork Tacos image

For an easy Mexican meal, set and forget seasoned pork shoulder for this Slow-Cooker Pork Tacos recipe from Food Network Magazine.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h36m

Yield about 8 servings

Number Of Ingredients 17

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish

Steps:

  • Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
  • Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
  • Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
  • Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

SLOW COOKED ORANGE PORK ROAST TACOS



Slow Cooked Orange Pork Roast Tacos image

Provided by Sandra Lee

Time 9h30m

Yield 10 servings

Number Of Ingredients 14

1 medium onion, chopped
1 (10-pound) bone-in pork shoulder, picnic cut
2 tablespoons soy sauce
1 tablespoon chopped garlic
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup orange marmalade
20 corn tortillas
Cabbage Slaw, recipe follows
1 head red cabbage, shredded
4 medium carrots, coarsely grated
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
  • Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
  • Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
  • Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.
  • Use the leftovers from this recipe to make Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions.

SLOW-COOKED PORK TACOS



Slow-Cooked Pork Tacos image

This wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. -Kathleen Wolf, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 13

2 pounds boneless pork sirloin chops, cut into 2-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
Optional toppings: chopped tomatoes, cubed avocado, reduced-fat sour cream, shredded reduced-fat cheddar cheese and sliced green onions

Steps:

  • In a 3-qt. slow cooker, combine all ingredients except tortillas and toppings. Cook, covered, on high until meat is tender, 4-5 hours. , Shred pork with two forks. Serve in tortillas; top as desired.

Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 596mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

SLOW-COOKER PORK TACOS



Slow-Cooker Pork Tacos image

Create unbelievably tender pork tacos with the help of a slow cooker! Come home to these Slow-Cooker Pork Tacos and serve them in tortillas.

Provided by My Food and Family

Categories     Home

Time 6h30m

Yield 12 servings

Number Of Ingredients 9

3 lb. boneless pork shoulder, trimmed, cut into bite-size pieces
1 onion, finely chopped, divided
1 jar (11.5 oz.) pickled jalapeño nacho slices, drained
1 jar (7.5 oz.) TACO BELL® Verde Salsa
3 cloves garlic, minced
12 corn tortillas (6 inch)
1 tomato, chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh cilantro

Steps:

  • Cook meat, in batches, in large skillet sprayed with cooking spray on medium-high heat 6 to 8 min. or until evenly browned, stirring occasionally and spooning each browned batch into slow cooker before browning the next batch.
  • Reserve 1/4 cup onions. Add remaining onions to meat in slow cooker along with the nacho slices, salsa and garlic; mix well. Cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); drain.
  • Warm tortillas. Serve topped with meat mixture, reserved onions and remaining ingredients.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

SLOW COOKER ADOBO PORK



Slow Cooker Adobo Pork image

This makes a lot of juicy, extremely flavorful and tender pork for tacos. One of DH's faves! He likes his pretty spicy, so if you don't, you might start with less cayenne and work your way up. NOTE: You may wish to check your pork after about 4 hours on high or 6 hours on low as some reviewers have reported that their pork was done sooner.

Provided by under12parsecs

Categories     One Dish Meal

Time 10h15m

Yield 8 serving(s)

Number Of Ingredients 13

3 lbs pork tenderloin
1 yellow onion, sliced1
1 (15 ounce) can tomato sauce
1/2 cup water
sazon goya with coriander and annatto (1 packet)
2 tablespoons chipotle chiles in adobo, finely chopped
1 tablespoon minced garlic clove
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon ground black pepper
1 bay leaf

Steps:

  • Trim fat from tenderloin; cut pork into chunks. Place onions then pork in a 4- or 5-quart slow cooker. In a medium bowl, stir together tomato sauce, water, sazon, chipotle peppers, garlic, salt, cumin, coriander, cayenne, and pepper; pour over pork in cooker. Add bay leaf.
  • Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. After looking at reviews, you may wish to check meat earlier as some have said theirs was done far sooner. See NOTE in description :).
  • Remove pork from cooker. Using two forks, shred pork. Reserve half of the pork (about 3 cups) and 2 cups of the sauce; store as directed below. Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.
  • Serve with your choice of taco shells and toppings. We use fresh salsa, pepperjack cheese, sour cream, and jalapenos on soft flour tortillas. Makes 4 servings and reserves.
  • To store reserves: Place shredded pork and sauce in separate airtight containers. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw in refrigerator overnight before using.).

Nutrition Facts : Calories 225.6, Fat 6.2, SaturatedFat 2, Cholesterol 110.7, Sodium 516.1, Carbohydrate 4.8, Fiber 1.2, Sugar 2.9, Protein 36.1

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CHIPOTLE PULLED PORK TACOS: A SMASH IN CLAY! - VITACLAY CHEF
Tacos are extremely versatile: soft or crunchy, flour or corn, with whatever choice of meat and toppings you’d like! The possibilities are endless, so Taco Tuesdays are not likely to get old! Here is a great recipe for Chipotle Pulled Pork Taco filling, which is adapted for VitaClay from Stephanie O’Dea’s delicious slow cooker recipe ...
From vitaclaychef.com


CHIPOTLE PULLED PORK RECIPE IN THE SLOW COOKER - TASTY LOW ...
This slow cooker chipotle pulled pork recipe is an easy low carb dinner that can be eaten in a variety of ways.You’ll love the smoky flavor of chipotle pepper and all the spices that goes with the tender pork roast. Eat it as is, with cauliflower rice, in burritos and tacos or over nachos. Only 5.5g net carbs per serving.
From mylifecookbook.com


SLOW COOKER CHIPOTLE ORANGE PORK TACOS RECIPES
Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a ...
From tfrecipes.com


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