Crock Pot Shredded Pork Recipe For Tacos Recipe For Zucchini

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.

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.

PORK TENDERLOIN FOR TACOS IN THE CROCK POT

Steps:

• Remove the pork tenderloin from the package, and place it on a cutting board.
• In a small bowl, combine the salt and the taco seasoning.
• Rub your spice mixture all over the tenderloin, and then place it in the bottom of your slow cooker.
• Add the water or chicken stock to the bottom of the slow cooker (don't pour it over the pork, though, so that you don't wash off your spice rub).
• Add the lid, and cook on high for 4 to 5 hours, or until the tenderloin is easy to shred with a fork.
• Remove the pork from the Crock-Pot, and place it on a cutting board. Cut into 4 equal parts, and then shred with two forks.
• Return it to the slow cooker, and mix it with any liquid that might have remained in the bottom of the slow cooker. Adjust salt to taste.
• Serve hot in your favorite tacos, burritos, or on a salad or nachos.

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.

SLOW COOKER TEXAS PULLED PORK

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

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!

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.