Crock Pot Mexican Pork Recipes Recipe For Stuffed

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.

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.

MEXICAN PORK LOIN

Steps:

• Place pork loin in a large ziploc bag.
• Mix marinade ingredients together and pour most of it over the pork. Reserve some of the marinade for basting while grilling. (you could double the marinade ingredients if you want to have extra for basting) Keep it in the fridge until ready to cook.
• Seal bag and place in the refrigerator to marinate for 4 hours. Turn several times to make sure the pork is completely covered in the marinade.
• Remove from fridge about 30 minute before cooking.
• Preheat grill to medium.
• Remove pork from marinade. Discard used marinade.
• Grill pork, turning several times while grilling. Baste with reserved marinade when you turn it.
• Cook about 1 hour or until meat thermometer registers between 160 and 170 degrees.
• Remove from grill and let stand for 10 minutes before slicing.
• Slice and arrange on a platter. Garnish with lime wedges.
• Serve with salsa if desired. This is good served with mexican rice or tortillas.

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.

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.

CROCK POT STUFFED PORK CHOPS

Steps:

• Flatten pork chops thin using either a meat hammer or rolling pin. You don't need them like paper, but just stretched enough that you can fold them in half.
• Pour stuffing mix in a bowl and add water.
• When stuffing has soaked up the water, mold into small balls and lay on half of pork chop.
• Fold pork chop over stuffing, and carefully lift into crock.
• Continue stuffing the other chops the same way.
• When all the chops are in the crock, go around lifting open the chops and adding more stuffing until all the stuffing is used. use toothpicks to hold pork chop halves together.
• Season tops of chops with Creole Seasoning to taste.
• Pour Cream of Mushroom Soup over top.
• cook on low 6 - 8 hours until done.