Ginas Slow Cooker Pork Butt Or Shoulder Tacos Recipes

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SLOW-COOKED PORK TACOS



Slow-Cooked Pork Tacos image

This wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. -Kathleen Wolf, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 13

2 pounds boneless pork sirloin chops, cut into 2-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
Optional toppings: chopped tomatoes, cubed avocado, reduced-fat sour cream, shredded reduced-fat cheddar cheese and sliced green onions

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.

Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 596mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

SLOW-COOKER PORK TACOS



Slow-Cooker Pork Tacos image

For an easy Mexican meal, set and forget seasoned pork shoulder for this Slow-Cooker Pork Tacos recipe from Food Network Magazine.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h36m

Yield about 8 servings

Number Of Ingredients 17

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish

Steps:

  • Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
  • Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
  • Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
  • Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

NEELY'S PORK SHOULDER



Neely's Pork Shoulder image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 6h10m

Yield 3 to 5 servings

Number Of Ingredients 16

One 5 1/2-pound pork butt
Neely's Barbeque Seasoning, recipe follows
Neely's BBQ Sauce, recipe follows, for serving
3/4 cup white sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • Rinse butt thoroughly and sprinkle Neely's BBQ seasoning over entire butt. Massage seasoning into meat.
  • Using an indoor grill pan, sprinkle hickory chips on bottom of pan and heat over medium heat until chips start to smoke. Add pork, cover with foil and smoke meat for about 1 hour.
  • Preheat oven to 275 degrees F.
  • Place smoke pan with meat in the oven for 5 to 6 hours or until the meat pulls apart.
  • Serve with Neely's BBQ sauce or sprinkle Neely's BBQ seasoning onto meat.
  • Mix all ingredients together.
  • In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

GINA'S SLOW COOKER PORK BUTT (OR SHOULDER) TACOS



GINA'S SLOW COOKER PORK BUTT (OR SHOULDER) TACOS image

Categories     Pork

Number Of Ingredients 10

1 3lb boneless pork butt (or shoulder)
1 onion chopped
1 10oz can green enchilada sauce
1 4 oz can diced chiles (or 1 chopped fresh jalapeño
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp coriander
pinch of salt
juice of one lime

Steps:

  • put chopped onion on the bottom of the slow cooker make a paste with the seasoning and the lime juice spread paste on the outside of the pork place pork on top of the onions in the slow cooker put peppers on top pour enchilada sauce around the pork cook on low in slow cooker for 9 hours put more lime or cilantro when finished if desired Serve in warm tortillas with taco fixin's!

DEE'S ROAST PORK FOR TACOS



Dee's Roast Pork for Tacos image

This is a dish that will make your tongue jump out of your mouth, slap you in the face, and say 'Oh yeah'. Put meat and maybe some Pico De Gallo or salsa into warm tortillas to make tacos.

Provided by RMARMOLEJO

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h15m

Yield 12

Number Of Ingredients 7

4 pounds pork shoulder roast
2 (4 ounce) cans diced green chilies, drained
¼ cup chili powder
1 teaspoon dried oregano
1 teaspoon taco seasoning
2 teaspoons minced garlic
1 ½ teaspoons salt, or to taste

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
  • Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 2.8 g, Cholesterol 59.5 mg, Fat 14.6 g, Fiber 1.2 g, Protein 15.9 g, SaturatedFat 5.3 g, Sodium 599.6 mg, Sugar 0.8 g

SLOW-ROASTED PORK FOR TACOS



Slow-Roasted Pork for Tacos image

To make tacos for a crowd, you can't do better than to begin with slow-roasted pork, scented with cumin and coriander, garlic and red pepper. Use shoulder or butt meat and you won't go wrong, as the high fat content makes the meat self-basting. Slow, indirect grilling is ideal, but you don't lose much by cooking the pork in the oven, using moderate heat. Shred and serve on warm tortillas.

Provided by Mark Bittman

Categories     dinner, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 10

10 cloves garlic, peeled
2 pounds pork shoulder, preferably boneless and in one piece
1/2 teaspoon peppercorns
1 teaspoon fresh oregano (or use dried Mexican oregano)
1 teaspoon cumin seeds
1 inch cinnamon stick
1 teaspoon coriander seed
1 teaspoon salt
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice

Steps:

  • Sliver 4 cloves of the garlic and use a thin-bladed knife to poke holes all over the pork; insert garlic slivers in holes.
  • Combine the peppercorns, oregano, cumin, cinnamon and coriander in a small skillet and turn the heat to medium. Toast, shaking the pan occasionally, until the mixture is fragrant, 3 to 5 minutes. Remove from heat.
  • Combine the toasted spices, salt and remaining garlic in the container of a small food processor or blender. Turn on the machine and gradually add the orange and lemon juice until you have a smooth purée. Rub all over the pork; let the pork sit at room temperature for up to 2 hours or in the refrigerator for up to 24 hours.
  • At least 2 hours before you plan to eat, turn the oven to 300 degrees or prepare a charcoal or gas grill to cook over low indirect heat. Put the pork in a roasting pan in the oven or directly on the grill rack; if you're grilling, cover the grill. Cook, checking occasionally and basting with the pan juices if you're roasting (add water to bottom of pan if mixture dries out), until pork is brown and very, very tender, at least 2 hours. Shred or slice pork and use hot or at room temperature (pork can be refrigerated for up to 2 days).

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 292 milligrams, Sugar 0 grams

SLOW COOKER PORK TACOS WITH HOISIN AND GINGER



Slow Cooker Pork Tacos With Hoisin and Ginger image

This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas that recall the soft pliancy of Chinese bao. Cooking time will vary depending on the slow cooker you're using, but generally the meat begins to fall apart nicely in the neighborhood of 5 to 7 hours. And of course you don't need a slow cooker. To make the dish in a covered dutch oven, cook in a 325-350 degree oven for 4 or 5 hours, or until the meat shreds easily from the bone.

Provided by Sam Sifton

Categories     dinner, tacos, main course

Time 7h

Yield 6 to 8 servings

Number Of Ingredients 19

1 tablespoon sesame oil
1 medium-size yellow onion, peeled and diced
8 cloves garlic, peeled and minced
2 tablespoons fresh ginger, peeled and minced
1/2 cup hoisin sauce
1/4 cup fish sauce
1 tablespoon sriracha sauce
1/2 bone-in pork shoulder, skin and fat removed, approximately 5 pounds
12 to 16 flour tortillas, warmed
1/3 cup rice vinegar
2 teaspoons grated fresh ginger
1 tablespoon sesame oil
2 tablespoons neutral oil, like peanut or grapeseed
1 teaspoon sriracha sauce, or to taste
1 small green cabbage, cored and sliced thinly
2 medium-size cucumbers, peeled and sliced into julienne
2 medium-size carrots, peeled and sliced into julienne
1 Asian pear, peeled, cored and sliced into julienne
1/2 bunch fresh cilantro, rinsed, dried and roughly chopped

Steps:

  • Prepare the pork: Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.
  • Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.
  • Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork. Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.
  • Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.
  • Shred the pork with a pair of forks. Discard bones. Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.

CROCK POT PULLED PORK TACOS



Crock Pot Pulled Pork Tacos image

To bring together the flavors of this slow cooker dinner idea, combine this pork shoulder recipe with salsa and spices.

Provided by Catherine McCord

Categories     Pork     Kid-Friendly     Dinner     Lunch     Weelicious     Graduation     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 6-8

Number Of Ingredients 10

1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon oregano
1 tablespoon salt
1 3-1/2 to 4 pound pork shoulder, rinsed and cleaned
1 16 oz jar mild salsa
1 package corn or flour tortillas

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



Slow Cooker Pulled Pork Tacos image

Make and share this Slow Cooker Pulled Pork Tacos recipe from Food.com.

Provided by LooWho

Categories     One Dish Meal

Time 4h10m

Yield 18 tacos, 6 serving(s)

Number Of Ingredients 9

2 cups salsa
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
1 teaspoon kosher salt
2 1/2 lbs boneless pork shoulder
18 corn tortillas
cilantro (fresh)
salsa

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.

Nutrition Facts : Calories 673.1, Fat 41, SaturatedFat 13.8, Cholesterol 134.3, Sodium 1014.1, Carbohydrate 40.6, Fiber 7.9, Sugar 3.5, Protein 37.8

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From chaosisbliss.com


EASY SLOW COOKER PORK CARNITAS TACOS | BECKYSBESTBITES.COM
2017-05-23 Instructions. Place a slow cooker liner in the bowl of the slow cooker or spray with nonstick cooking spray. Add onion, garlic and bell pepper slices to the bottom of the bowl. In a small bowl, combine all ingredients for the spice rub and mix to combine. Massage the spice rub evenly over all sides of the pork and then transfer to the slow cooker.
From beckysbestbites.com


SIMPLE SLOW COOKER PULLED PORK TACOS - JUST A TASTE
2020-11-14 Combine the salt, cumin, chili powder, black pepper, oregano, cayenne pepper and cocoa powder in a small bowl then sprinkle the spice mixture evenly over the meat. Transfer the pork shoulder to the slow cooker then add the lime juice, orange juice, salsa and beer. Cover the slow cooker and cook on "low" for 8 hours, or on "medium" for 6 hours.
From justataste.com


SLOW COOKER PORK CARNITAS TACOS - THE CAREFREE KITCHEN
2021-06-18 Remove roast from slow cooker and shred, removing any excess fat or gristle, and place on a baking sheet. Use any remaining juices from the slow cooker to moisten the shredded pork. Broil on low for 2 minutes and turn with tongs. Repeat 3-4 times, or until about 20 percent of the edges of the pork are a little crispy.
From thecarefreekitchen.com


SLOW-COOKER PORK BUTT RECIPE - FOOD NEWS
71 homemade recipes for pork butt in the crock pot from the biggest global cooking community! See recipes for Crockpot Pulled Pork ?, Pork butt too. Rub orange juice concentrate over all sides of pork roast; sprinkle with 1 tablespoon Cajun seasoning. Place pork in 3- to 4-quart slow cooker. Cover and cook on Low […]
From foodnewsnews.com


EASY CROCK POT PULLED PORK TACOS - SUBURBAN SIMPLICITY
2019-02-27 Place the first 7 ingredients (all the spices) in a bowl and mix together. Place the pork shoulder in the Crock-Pot (slow cooker) fat side up and rub the seasoning mixture all over the meat. Pour the apple cider vinegar and citrus juice around the pork shoulder in the Crock-Pot. Cook on low setting for 8-12 hours.
From suburbansimplicity.com


HAWAIIAN KALUA PORK TACOS WITH PINEAPPLE SALSA | EASY TACOS RECIPE
2013-06-21 Rub the sea salt and liquid smoke into the pork shoulder very well to ensure it is completely covered. Place lid on to cover and cook for 8-12 hours, checking every hour after 8 hours for doneness {I used 4lb. and it took 8hrs.} When finished, shred pork with two forks. To make the Pineapple salsa, use 1 whole pineapple, slice off the exterior ...
From joyfulhealthyeats.com


SLOW COOKER PORK BUTT - BEST PULLED PORK RECIPE! - THE KETO QUEENS
2020-10-09 Ingredients. 4 pound pork butt roast. 2 teaspoons salt. 1 teaspoon black pepper. 1/4 cup water. Instructions. Add all ingredients to a slow cooker and cook on LOW for 8 hours. Use 2 forks to shred the pork, and serve with 2 tablespoons of the liquid on …
From theketoqueens.com


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