Mango Chipotle Pot Roast Crock Pot Recipes

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MANGO-CHIPOTLE POT ROAST - CROCK POT



Mango-Chipotle Pot Roast - Crock Pot image

Make and share this Mango-Chipotle Pot Roast - Crock Pot recipe from Food.com.

Provided by mailbelle

Categories     Roast Beef

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (3 -4 lb) boneless beef chuck roast
1 tablespoon McCormick's Montreal Brand steak seasoning
1 (16 ounce) package frozen mango chunks
2 medium red bell peppers, sliced into 1/2-inch strips
1 medium onion, sliced
1 (16 ounce) jar chipotle salsa (Pace makes a great one!)
1 (11 1/2 ounce) can mango nectar
hot cooked orzo pasta (optional) or egg noodles (optional)

Steps:

  • Sprinkle roast with steak seasoning.
  • In a 5-quart slow cooker, combine mango, bell peppers, and onion. Place roast on top of fruit and vegetables.
  • In a small bowl, combine salsa and mango nectar. Pour over roast.
  • Cover and cook on LOW heat setting for 8 to 10 hours.
  • Transfer roast and 1/2 of the mango and vegetables to a serving platter. Cover with aluminum foil to keep warm.
  • Transfer remaining mixture in slow cooker to a blender. Cover and blend until smooth. Serve with roast and reserved vegetables. Serve with hot cooked orzo or egg noodles (optional).

Nutrition Facts : Calories 666.1, Fat 44.8, SaturatedFat 18.1, Cholesterol 156.5, Sodium 593.8, Carbohydrate 21.9, Fiber 3.6, Sugar 16, Protein 43.8

BOURBON-MANGO PULLED PORK



Bourbon-Mango Pulled Pork image

Spicy, smoky, and sweet. This is the perfect addition to that crusty roll you've been trying to figure out a sandwich filling for!

Provided by RuggerDucky

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 6h20m

Yield 10

Number Of Ingredients 11

2 mangos
1 (4 pound) pork shoulder roast
2 tablespoons ground black pepper
1 teaspoon kosher salt
1 teaspoon chipotle chile powder
¼ cup balsamic vinegar
2 cups water
1 teaspoon chipotle chile powder
2 teaspoons honey
1 (1.5 fluid ounce) jigger bourbon whiskey
2 (12 ounce) bottles barbeque sauce

Steps:

  • Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
  • Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
  • While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
  • Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

Nutrition Facts : Calories 319 calories, Carbohydrate 34.5 g, Cholesterol 68.4 mg, Fat 8 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 2.8 g, Sodium 995.5 mg, Sugar 25.8 g

CHIPOTLE ROAST FOR TACOS & SANDWICHES



Chipotle Roast for Tacos & Sandwiches image

Crock pot recipe. Beware - this is spicy, but is an excellent shredded beef for tacos, sandwiches or enchiladas!

Provided by Denise

Categories     One Dish Meal

Time 7h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs chuck roast, trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo, chopped
1 (4 ounce) can green chilies
1 (7 ounce) can salsa verde
1 cup sliced onion
3 teaspoons minced garlic
1 cup beef broth

Steps:

  • Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
  • Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
  • Shred the meat with a fork and simmer on high for additional 10-15 minutes.
  • Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.

Nutrition Facts : Calories 364.4, Fat 14.8, SaturatedFat 6.3, Cholesterol 149.7, Sodium 1007.2, Carbohydrate 8.8, Fiber 1.2, Sugar 4.5, Protein 49.4

SLOW-COOKER CHIPOTLE PORK ROAST



Slow-Cooker Chipotle Pork Roast image

Your family will flip over this fork-tender roast and its intensely flavored, smoky sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h25m

Yield 6

Number Of Ingredients 14

2 tablespoons chili powder
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons ground cumin
9 small unpeeled red potatoes, quartered
3 small sweet potatoes, peeled, quartered
1 medium onion, cut into 3/4-inch wedges (about 1/2 cup)
1 boneless pork shoulder roast (2 1/2 to 3 lb)
2 tablespoons olive or vegetable oil
1 can (8 oz) tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
1 canned chipotle chile in adobo sauce, finely chopped (about 1/2 tablespoon)
2 tablespoons water
2 tablespoons cornstarch

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix chili powder, salt, garlic powder and cumin. Add potatoes, sweet potatoes and onion to bowl; stir to coat. Place vegetables in slow cooker.
  • Remove netting from pork. Rub oil over pork; roll in spices in bowl to cover. Place pork over vegetables. Pour tomato sauce, tomatoes and chopped chile over pork and vegetables.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • Remove pork and vegetables from cooker; cover to keep warm. Pour sauce from cooker into 3-quart saucepan. In small bowl, mix water and cornstarch; stir into sauce. Cook over high heat 5 to 10 minutes, stirring frequently, until thickened. Serve sauce with pork and vegetables.

Nutrition Facts : Calories 580, Carbohydrate 39 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 6 g, Protein 44 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 8 g, TransFat 0 g

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