Crock Pot Shredded Pork Recipe For Tacos Recipe For Shrimp

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-COOKED PORK TACOS

Steps:

• In a 3-qt. slow cooker, combine all ingredients except tortillas and toppings. Cook, covered, on high until meat is tender, 4-5 hours. , Shred pork with two forks. Serve in tortillas; top as desired.

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.

CROCK POT SHREDDED PORK

Steps:

• Place roast in crock pot.
• Sprinkle roast with taco seasoning.
• Pour water over roast and cook for 24 hours on low.
• Shred pork using two forks.
• Add barbecue sauce to taste or serve on the side.
• Great on rolls or taco shells.

SHREDDED PORK TACOS

Steps:

• Rub roast with taco seasoning.
• In a crock pot combine roast, any remaining seasoning, salsa, peppers and broth.
• Cook on low for 7-8 hours.
• Remove roast and shred with 2 forks. Add back to crock pot and combine with juices.
• Top tortillas with pork mixture. Garnish with lettuce and sour cream.

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 SHREDDED PORK & BLACK BEAN TACOS

Steps:

• Fry bacon until crisp. Drain, crumble and set aside.
• Add all remaining ingredients except pork, bacon and black beans to crock pot and stir well.
• Stir in pork and bacon.
• Cover and cook on high 4 hours or until pork is done.
• Break up pieces of pork with a fork or a potato masher.
• Reduce heat to low.
• Add drained black beans and continue to cook on high for 30 minutes.
• Serve with flour or corn shells, guacamole, sour cream, cheese, and salsa.

SHREDDED PORK TACOS

Steps:

• Put all the ingredients, in no specific order, in the crock pot and cook on low for about 3 hours or until done.
• Once the pork is cooked all the way through shred and serve on warm tortillas with your choice of toppings.