Crock Pot Mexican Pork Recipes Recipe Cards

MEXICAN STYLE SHREDDED PORK

Steps:

• Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
• Cover, and cook 7 hours on Low.
• In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
• Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.

MEXICAN CROCKPOT PORK CARNITAS

Steps:

• Combine all the ingredients, except the pork, in your crockpot and mix together well. Lay the pork on top and turn your crockpot to low. Cook on low for 8 hours.
• When the pork is tender, gently shred it using 2 forks. Pull the pork against the grain to get long strips of meat. Mix the shredded pork with the sauce in the crockpot.
• Preheat your oven to broil. Line a baking sheet with parchment paper.
• Transfer the pulled pork to the prepared baking sheet and spread it out so that it's in a thin layer.
• Broil in the oven for 15-20 minutes, mixing halfway through until the pork is crispy in many spots.
• Remove from the oven and serve on sandwiches, in tacos, burritos or as a side with some potatoes and salad.

MEXICAN STYLE CROCK POT PORK CHOPS

Steps:

• In a small bowl, mix salsa verde, green enchilada sauce and cream of chicken until smooth.
• Line crock pot insert with a liner or spray with nonstick cooking spray.
• Arrange pork chops in bottom of insert, pour sauce over top. Add another layer of chops and more sauce, continue until the all the chops are in the insert and be sure the top is completely covered with the green sauce.
• Cook on high for 1.5 hours or low for 3-4 hours.
• Serve over rice if desired.

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

Steps:

• Rinse and dry the pork shoulder, rub all over with salt and pepper.
• Combine the Rub ingredients then rub all over the pork.
• Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
• Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
• Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
• Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
• If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

CROCK POT MEXICAN PORK

Steps:

• In a 4 quart slow cooker, mix together the pork, salsa, and green chilies.
• Cover and cook on low heat setting for 6 to 8 hours or until pork is tender.
• Stir in black beans.
• Turn slow cooker to high and cook an additional 5 to 10 minutes or until beans are heated.
• Sprinkle with Monterey Jack cheese.

MEXICAN PORK

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.

MEXICAN PORK ROAST (CROCK POT)

Steps:

• Place onions and carrots in crock pot.
• Rub pork roast with seasonings. Place on top of vegetables; add water.
• Cover and cook on low for 10-12 hours.
• To serve: shred and serve on hot tortillas with taco sauce.

SLOW-COOKER MEXICAN PORK

Steps:

• In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles.
• Cover; cook on Low heat setting 6 to 8 hours.
• Stir in beans. Cover; cook on Low heat setting about 5 minutes or until beans are hot. Sprinkle with cheese.