Crock Pot Chipotle Pork Recipes

SLOW COOKER CHIPOTLE PORK

Steps:

• Cut slits in the pork roasts and stuff the slices of garlic cloves in the holes. Do this with all the garlic slices all around the roast.
• Mix all the dry spices (salt, pepper, onion powder, garlic powder, cumin, chili powder, oregano and ground coriander) and rub liberally into the pork roast.
• Add the olive oil to a large pan and heat to medium high.
• Brown the roast on all sides. About 2-3 minutes on each side. Then set aside.
• To the slow cooker add your onion, bell peppers, chipotle peppers and apple cider vinegar and stir well.
• Place the roast on top of the vegetables and cook for 6-8 hours until the meat can fall apart with a fork.
• When down, shred the pork in the crock pot and mix well into the vegetables and sauce.
• Serve with the limes so that everyone can sqeeze some lime juice over their dishes before eating.
• Eat over rice or in tacos or burritos. Garnish with avocados, cilantro, sour cream, cheese or whatever you like.

CROCK POT CHIPOTLE PORK CHILI

Steps:

• Heat oil in large pan.
• Add meat, sprinkle evenly with cumin. Add sea salt to taste. Cook until meat is no longer pink or lightly browned.
• Add meat to crock pot.
• Add onion, garlic, chile, adobo sauce and all canned tomatoes.
• Stir and mix well.
• Cook on low for 6 to 7 hours.
• Add corn and beans and cook 1 more hour.
• Serve with a dap of sour cream, if desired.

SLOW-COOKER CHIPOTLE PORK CHOPS

Steps:

• Place all ingredients except toppings in a 5-qt. slow cooker. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 4-5 hours. Top with french-fried onions and cilantro just before serving.

EASY SLOW-COOKER PULLED PORK

Steps:

• In a 5- to 6-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork and turn to coat completely.
• Cover and cook on high until meat is pull-apart tender, about 6 hours. Transfer pork to a bowl; shred with two forks. Return pork to pot, and toss with sauce. Discard bay leaves.
• Serve pulled pork with rolls, coleslaw, and pickles.

SLOW-COOKER CHIPOTLE PORK ROAST

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix chili powder, salt, garlic powder and cumin. Add potatoes, sweet potatoes and onion to bowl; stir to coat. Place vegetables in slow cooker.
• Remove netting from pork. Rub oil over pork; roll in spices in bowl to cover. Place pork over vegetables. Pour tomato sauce, tomatoes and chopped chile over pork and vegetables.
• Cover; cook on Low heat setting 6 to 8 hours.
• Remove pork and vegetables from cooker; cover to keep warm. Pour sauce from cooker into 3-quart saucepan. In small bowl, mix water and cornstarch; stir into sauce. Cook over high heat 5 to 10 minutes, stirring frequently, until thickened. Serve sauce with pork and vegetables.

SLOW-COOKER PULLED PORK WITH CHIPOTLE, HONEY AND LIME

Steps:

• Place water and onions in slow cooker. Sprinkle pork with salt, pepper and half of the chopped chiles; add pork to slow cooker.
• Cover; cook on Low heat setting 6 to 8 hours.
• Remove pork and onions from slow cooker to large plate or cutting board; cool slightly. Discard cooking juices. Shred pork with 2 forks; discard fat. Return pork and onions to slow cooker.
• In small bowl, mix remaining half of chiles, the ketchup, lime juice, Worcestershire sauce, honey, butter and coriander. Stir into pork mixture.
• Cover; cook on Low heat setting 1 hour.
• Serve on Jalapeño-Cotija Skillet Cornbread.