Crock Pot Pulled Pork For Tacos Recipes

SLOW COOKER MEXICAN PULLED PORK TACOS

Steps:

• Brown the roast: Heat the olive oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stove top, use that. Otherwise, use a separate pan.) Place the roast in the pan and brown on all sides.
• Serve warm: Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.

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 PULLED PORK TACOS

Steps:

• Place the first 7 ingredients in a bowl and mix.
• Place the pork shoulder in the Crock Pot (slow cooker) and rub all over with the seasoning mixture.
• Pour the jar of salsa around the pork shoulder.
• Cook on low heat for 8-12 hours.
• Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat).
• Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain).
• Place the pork into the tortillas.
• Serve with desired accompaniments.

SLOW COOKER PULLED PORK TACOS

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.

CROCK POT PULLED PORK TACOS AND THEN SOME

Steps:

• Making the pork: COMBINE BROWN SUGAR THROUGH MESQUITE POWDER. Spread over entire roast. Refrigerate roast in a Ziploc bag for up to 24 hours.
• PLACE APPLE JUICE and VINEGAR in a crock pot and add the spiced shoulder being careful not to lose the rub. Cook on high for two hours, then reduce to low for 10 more hours.
• REMOVE THE ROAST and let rest for 30 minutes.
• PULL roast apart with two forks.
• Making the tacos: HEAT OIL in small fry pan on medium-high until hot. Fry tortillas for about 30 seconds on each side so they're starting to turn crispy but are still quite pliable. Drain on paper towels or paper bag.
• SPREAD SOUR CREAM down the center of each tortilla along with slices of avocado and some cilantro.
• DIVIDE THE PORK equally and top each taco with a portion. Finish with mild green taco sauce to taste and the optional onions and/or cheese.
• FOLD TACO IN HALF and meditate while you lose yourself in culinary heaven!

CROCK POT PULLED PORK TACOS

Steps:

• Place pork in 3 quart slow cooker.
• Combine next 8 ingredients; spoon over pork.
• Cover; on low, cook until very tender, 12 hours.
• Transfer to plate; using 2 forks, shred.
• Return pork to sauce in cooker.
• Toss coleslaw with scallion.
• Serve pork in taco shells with coleslaw and tomato.