CROCK POT KALUA PORK
This EASY 3-ingredient slow cooker dish has become a staple in my house! It's SO easy, family-friendly and it makes enough for several meals.
Provided by Gina
Categories Dinner
Time 12h5m
Number Of Ingredients 3
Steps:
- Place pork in the crock pot and stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crock pot to low; cook until the meat is tender, about 12 to 16 hours.
- Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.
Nutrition Facts : ServingSize 3 oz, Calories 197 kcal, Protein 20 g, Fat 12 g, SaturatedFat 4.4 g, Cholesterol 72 mg, Sodium 65 mg
SLOW COOKER DINNERS: HAWAIIAN LUAU PULLED PORK TACOS
Provided by Chris Cockren
Time 8h15m
Number Of Ingredients 14
Steps:
- Place pork shoulder in slow cooker. Pour sauce over pork (no need to add water), cover, and cook on low for 7-8 hours. Remove pork to a medium bowl and shred using two forks. Return pulled pork to slow cooker and continue to cook on low for another 30 minutes to allow pork to soak up sauce.
- Heat tortillas a bit so they are warm and pliable. You can do this in the oven wrapped in foil or in microwave (wrapped in a damp paper towel), or here's my favorite method: heat a cast iron skillet or other heavy-bottom nonstick skillet over medium-high heat. Cook tortilla on each side for about 30 seconds until tortillas puff and char a bit.
- Top each tortilla with pulled pork, pineapple habanero salsa, tangy cabbage slaw, and a sprinkle of cilantro and queso fresco. Eat immediately.
SLOW COOKER HAWAIIAN PULLED PORK
Take your taste buds to the tropics with this easy recipe for sweet and tangy Hawaiian pulled pork made in your slow cooker.
Provided by Kelly Senyei
Time 8h10m
Number Of Ingredients 11
Steps:
- Trim a majority of the fat from the pork shoulder and place it in the slow cooker.
- In a medium bowl, whisk together the soy sauce, chicken stock, pineapple juice, ketchup, brown sugar, garlic and ginger. Pour the mixture into the slow cooker, cover it and set it to LOW for 8 hours or HIGH for 5 hours.
- Once the pork shoulder is cooked through and reaches an internal temperature of at least 145°F, transfer it to a cutting board and pour half of the liquid from the slow cooker into a medium saucepan (discard the rest of the liquid).
- In a small bowl, whisk together the cornstarch with 3 tablespoons water.
- Once the sauce has come to a boil, whisk in the cornstarch mixture and continue boiling it until it is thick enough to coat the back of a spoon and is the consistency of syrup.
- Using two forks, shred the pork shoulder then transfer it to a large bowl. Add the pineapple then pour in the sauce and toss to combine.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 458 kcal, Carbohydrate 27 g, Protein 62 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 158 mg, Sodium 1054 mg, Sugar 20 g, ServingSize 1 serving
SLOW-COOKER PORK TACOS
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
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.
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