SLOW-COOKED PORK TACOS
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
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
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.
SHREDDED SLOW-COOKER PORK TACOS
Deliver fall-off-the-bone tenderness with Shredded Slow-Cooker Pork Tacos. These slow-cooker pork tacos combine yummy pork with cheese and tortillas.
Provided by My Food and Family
Categories Home
Time 8h35m
Yield 12 servings, 2 tacos each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g
SLOW-COOKER PULLED PORK TACOS
The slow cooker does so many things well-including pork shoulder. Toss one in with seasonings this morning, and enjoy awesome tacos tonight!
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Cut meat into large chunks; place in slow cooker. Sprinkle with cumin. Add barbecue sauce and orange juice; cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours). Remove meat from slow cooker; cut into small pieces or shred with 2 forks. Place in medium bowl. Add salsa and 1 cup of the cooking liquid; mix lightly.
- Spoon meat mixture into taco shells; top with avocados, cabbage and cheese. Serve each with a lime piece to squeeze over tacos before serving.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SLOW COOKER PULLED PORK TACOS
Make and share this Slow Cooker Pulled Pork Tacos recipe from Food.com.
Provided by LooWho
Categories One Dish Meal
Time 4h10m
Yield 18 tacos, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 673.1, Fat 41, SaturatedFat 13.8, Cholesterol 134.3, Sodium 1014.1, Carbohydrate 40.6, Fiber 7.9, Sugar 3.5, Protein 37.8
SLOW COOKER CARNITAS
Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.
Provided by Erin Parker
Categories World Cuisine Recipes Latin American Mexican
Time 10h10m
Yield 10
Number Of Ingredients 9
Steps:
- Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
- Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 0.7 g, Cholesterol 73.3 mg, Fat 13.8 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 5 g, Sodium 474.3 mg, Sugar 0.3 g
SLOW-COOKER CHIPOTLE-ORANGE PORK TACOS
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
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 WITH HOISIN AND GINGER
This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas that recall the soft pliancy of Chinese bao. Cooking time will vary depending on the slow cooker you're using, but generally the meat begins to fall apart nicely in the neighborhood of 5 to 7 hours. And of course you don't need a slow cooker. To make the dish in a covered dutch oven, cook in a 325-350 degree oven for 4 or 5 hours, or until the meat shreds easily from the bone.
Provided by Sam Sifton
Categories dinner, tacos, main course
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Prepare the pork: Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.
- Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.
- Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork. Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.
- Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.
- Shred the pork with a pair of forks. Discard bones. Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.
SLOW COOKER TACOS AL PASTOR
My buddy says it ain't al pastor unless I use a spit. Well, I don't own a spit so there's that. Garnish with lime wedges and crema or sour cream.
Provided by TheElusivePastry
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 10
Number Of Ingredients 21
Steps:
- Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well.
- Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done.
- Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco.
- Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 43.2 g, Cholesterol 64.6 mg, Fat 14.2 g, Fiber 5.4 g, Protein 26 g, SaturatedFat 4.5 g, Sodium 542.9 mg, Sugar 14.6 g
SLOW COOKER PULLED PORK TACOS
Slow cooked meals I find to be a delight, both to prepare for ease but also for the tender meat. You can reduce the cooking time if you place the slow cooker on high. We made this with 3.5 lbs of pork and had more than enough meat for 6 servings. I would also reduce the chicken broth as we found there was too much liquid.
Provided by Deantini
Categories Pork
Time 10h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1141.7, Fat 80.5, SaturatedFat 30.2, Cholesterol 232.3, Sodium 1112.1, Carbohydrate 44.9, Fiber 5.2, Sugar 6.2, Protein 59.3
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