Pork Tenderloin For Tacos In The Crock Pot Recipes

PORK TENDERLOIN CARNITAS

Steps:

• Place pork tenderloins in crock-pot and sprinkle with spices. Add chilis, lime juice, and orange juice.
• Cook on low heat for 6-8 hours or high for about 4 hours. Pork should be easily shreddable when done.
• Use two forks to shred pork, adjust seasoning level if desired and simmer another half hour.
• Preheat broiler and transfer shredded pork to a baking sheet, spread out in a medium-thin layer, leaving any juices in the crock-pot.
• Broil on low for about 5 minutes until it starts to get crisp but is not burnt or dried out. Remove pork and toss with reserved cooking liquid to moisten.
• Stir in fresh cilantro and serve with taco fixings or over Mexican flavored rice. Taco fixing ideas: pickled red onions, queso fresco, salsa, cheese, lime, guacamole, tomato, lettuce, black olives or whatever else you prefer.

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.

AMAZING PORK TENDERLOIN IN THE SLOW COOKER

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

SLOW COOKER TACOS AL PASTOR

Steps:

• Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well.
• Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done.
• Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco.
• Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.

SLOW-COOKER PORK CARNITAS

Steps:

• Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
• Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
• Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
• Serve with tortillas, cilantro, jalapenos and pickled red onions.
• Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

CROCK POT PORK TACOS

Steps:

• Place pork in crock pot, sprinkle 1/2 the taco envelope on meat.
• Smear refried beans on pork, then sprinkle on the rest of the taco mix.
• Cook on low for 6-8 hours.
• When done, shred or break up roast, stir in cheese and enjoy.

PORK TACOS FROM THE CROCK POT

Steps:

• mix together Pork Tenderloin, Salsa, Green chilis, Minced Garlic, and onion powder in a crock pot. Cook it on low for 8 - 10 hours. when you open the crock pot use 2 forks and the meat will practically shred itself when you touch. Continue until shredded.
• Arrange meat mixture on tortillas and let everyone top their tacos as desired.