Crock Pot Mexican Pork Roast Recipes

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CARNITAS (MEXICAN SLOW COOKER PULLED PORK)



Carnitas (Mexican Slow Cooker Pulled Pork) image

Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.

Provided by Nagi | RecipeTin Eats

Categories     Slow cooking

Time 6h15m

Number Of Ingredients 10

2 kg / 4 lb pork shoulder (pork butt) (, skinless, boneless (5lb/2.5kg bone in) (Note 1))
2 1/2 tsp salt
1 tsp black pepper
1 onion (, chopped)
1 jalapeno (, deseeded, chopped)
4 cloves garlic, minced
3/4 cup juice from orange (2 oranges)
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

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.

Nutrition Facts : ServingSize 205 g, Calories 578 kcal, Carbohydrate 1.7 g, Protein 45 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 173 mg, Sodium 616 mg, Sugar 0.5 g, UnsaturatedFat 23.1 g

MEXICAN PORK ROAST (CROCK POT)



Mexican Pork Roast (Crock Pot) image

Make and share this Mexican Pork Roast (Crock Pot) recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 10h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 onions, chopped
2 carrots, peeled and sliced
3 -4 lbs pork roast
2 teaspoons salt
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups water

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.

Nutrition Facts : Calories 135.7, Fat 3.5, SaturatedFat 1, Cholesterol 61.4, Sodium 842.5, Carbohydrate 5.2, Fiber 1.2, Sugar 2.4, Protein 20.2

SLOW COOKER PORK ROAST



Slow Cooker Pork Roast image

I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.

Provided by LawrenceKansasPerson

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork sirloin roast
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons butter, or to taste
2 tablespoons all-purpose flour, or as needed
salt and ground black pepper to taste

Steps:

  • Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
  • Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
  • Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g

MEXICAN PORK



Mexican Pork image

My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 18 servings.

Number Of Ingredients 10

1 bone-in pork shoulder roast (4 to 5 pounds)
1 can (28 ounces) enchilada sauce
1 large green pepper, chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons grated lime zest
Flour tortillas (8 inches), optional
Toppings of your choice

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.

Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.

MEXICAN CROCK POT ROAST



Mexican Crock Pot Roast image

Add some Ole! to your pot roast. You can adjust the spice by using hot or mild salsa and you can substitute jalapenos for the chilis.

Provided by Lorac

Categories     Roast Beef

Time 10h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 -4 lbs well trimmed rump steak or 3 -4 lbs top round roast
2 cups chunky salsa
1 (6 ounce) can tomato paste
1/2 cup water
1 (1 1/4 ounce) packet taco seasoning mix
1 (4 ounce) can chopped green chilies

Steps:

  • Combine salsa, paste, water, seasoning mix and chilis.
  • Spoon 1/2 the mixture into the bottom of a crock pot.
  • Add the roast and top with the remaining mixture.
  • Cover and cook 8-10 hours on Low.

Nutrition Facts : Calories 771.8, Fat 41.8, SaturatedFat 16.4, Cholesterol 255.2, Sodium 2013.5, Carbohydrate 23.9, Fiber 5.9, Sugar 12.3, Protein 74.9

MEXICAN STYLE SHREDDED PORK



Mexican Style Shredded Pork image

This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!

Provided by TORA.V

Categories     World Cuisine Recipes     Latin American     Mexican

Time 7h30m

Yield 6

Number Of Ingredients 9

1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
½ teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
¼ cup chipotle sauce
3 ¼ cups water, divided
1 ½ cups uncooked long grain white rice
¼ cup fresh lime juice
¼ cup chopped cilantro

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.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g

SLOW COOKER MEXICAN PULLED PORK



Slow Cooker Mexican Pulled Pork image

This delicious Slow Cooker Pork Carnitas recipe is tender and juicy, yet simple to make. Mexican pulled pork is great to have on hand for carnitas tacos, burrito bowls, salads, sandwiches and more.

Provided by Meghan McMorrow | Fox and Briar

Categories     Dinner     Sandwiches/Burgers/Tacos

Time 8h10m

Number Of Ingredients 11

3 pounds pork shoulder roast
1 onion (diced)
4 garlic cloves (minced)
2 tablespoons tomato paste
juice of one lime (1-2 tablespoons)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon kosher salt (plus more to taste)
1/4 teaspoon red chili flakes

Steps:

  • Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
  • Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
  • Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
  • Place the meat on top of the onion mixture and set cook on low for 8-9 hours. Total cooking time will vary for different roasts.
  • After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
  • Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
  • Optional Step: To create crispy carnitas, heat a heavy skillet (cast iron is best) over medium high heat. When pan is hot, add 1 tablespoon of oil. Add the carnitas in batches, careful not to crowd the pan. Drizzle a few tablespoons of the cooking liquid from the crock pot over the meat as it fries. Once bottom is crispy, turn the meat, until desired crispiness is reached.

MEXICAN CROCKPOT PORK CARNITAS



Mexican Crockpot Pork Carnitas image

This easy to make Mexican Crockpot Pork Carnitas recipe is super delicious and incredibly versatile. You will LOVE it!

Provided by Kristen Stevens | The Endless Meal

Categories     Slow Cooker

Time 8h5m

Number Of Ingredients 11

1 large orange (juiced)
1 lime (juiced)
1 medium onion (finely minced)
3 cloves garlic (finely minced)
¼ cup tomato paste (about ½ a can)
¼ cup water
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
½ teaspoon sea salt
1 ½ lb. pork butt, pork shoulder or boneless pork ribs (see notes)

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.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 284 kcal, Carbohydrate 14 g, Protein 34 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 102 mg, Sodium 542 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 5 g

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