Porktacosfromthecrockpot Recipes

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SLOW-COOKER PORK CARNITAS



Slow-Cooker Pork Carnitas image

This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 27

2 cups low-sodium chicken broth
Juice of 2 oranges
Juice of 2 limes
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Small pinch ground cloves
Kosher salt
1 medium white onion, quartered
6 cloves garlic, peeled
2 bay leaves
3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
Freshly ground black pepper
1/4 cup lard
Soft corn tortillas, for serving
Cilantro leaves, for serving
Sliced jalapenos, for serving
Pickled red onions, recipe follows
2 small red onions, thinly sliced
3/4 cup white vinegar
1/4 cup orange juice
3 tablespoons lime juice
2 bay leaves
1 tablespoon granulated sugar
1 teaspoon coriander seeds
Kosher salt

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 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-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

ROAST PORK TACOS (CROCK POT)



Roast Pork Tacos (Crock Pot) image

This is a combination of recipes I found on Food Network. If you are unable to find Southwest Seasoning in your local market, try this one Recipe #23537. The cooking method for the pork can be either in a crock pot, oven or perssure cooker; just follow the manufacturers instruction. Can be served with corn or flour tortillas.

Provided by Galley Wench

Categories     Pork

Time 8h15m

Yield 10 tacos

Number Of Ingredients 20

1 (2 1/2 lb) pork butt or 1 (2 1/2 lb) pork shoulder
6 large garlic cloves
1/3 cup fresh lime juice
1 tablespoon southwest seasoning (Emeril's Southwest Seasoning )
1 teaspoon kosher salt
1 tablespoon olive oil
1/2 teaspoon fresh ground black pepper
1 cup chicken broth
1 poblano pepper, roasted
1 red pepper, roasted
1 large sweet onion, cut into thick slices and roasted
1 tablespoon olive oil
1 tablespoon lime juice
pico de gallo (Pico De Gallo)
salsa (Tequila-Lime Salsa Fresca)
mole
1/2 lb grated monterey jack cheese or 1/2 lb mexican queso blanco
10 medium corn tortillas, steamed and covered to keep warm (Recipe #180143) or 10 medium flour tortillas, steamed (Flour Tortillas)
fresh cilantro stem, for garnish
lime wedge, for serving

Steps:

  • PORK:.
  • Using a sharp knife, make 6 incisions in the pork roast.
  • Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally.
  • Season pork with Southwest Seasoning, salt, and pepper.
  • Rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender.
  • Remove from crock pot and cool for 30 minutes.
  • Using 2 forks, pull the meat off the bones into small pieces and set aside.
  • ROASTING PEPPERS:.
  • Place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over.
  • Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes.
  • Remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers.
  • Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin.
  • Slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours.
  • TO ROAST ONIONS:.
  • Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill.
  • Brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill.
  • Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes.
  • Remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine.
  • The heat from the hot onion slices will warm the poblanos.
  • Add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt.
  • Set aside until ready to serve the tacos.
  • TO SERVE:.
  • Place some the roasted pork in each tortilla.
  • Top with onion/pepper mixture.
  • Serve with sauce of your choice.
  • Top with grated cheese and garnish with fresh cilantro and lime wedges.

Nutrition Facts : Calories 436.7, Fat 28.4, SaturatedFat 11.1, Cholesterol 95.1, Sodium 454.7, Carbohydrate 15.7, Fiber 2.4, Sugar 1.7, Protein 29.3

PORK TACOS FROM THE CROCK POT



Pork Tacos from the Crock Pot image

Unbelievably easy and delicious! I got this from my sister in law and many people have started making them. It is incredibly juicy and tasty without being too spicy... very kid friendly!Everyone who tries it loves it. I double it and use the leftovers for enchilada's or freeze the leftovers. Great with chicekn or beef as well.

Provided by sassyheart

Categories     One Dish Meal

Time 8h5m

Yield 8 Burritos, 8 serving(s)

Number Of Ingredients 9

1 (1 lb) pork loin roast
1 (8 ounce) jar salsa
1 (4 ounce) can green chilies
1 teaspoon minced garlic
1/2 teaspoon onion powder
8 tortillas
1 small sour cream
1 avocado, cut up
1 cup shredded cheese

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.

Nutrition Facts : Calories 535.7, Fat 27.6, SaturatedFat 11.9, Cholesterol 74.9, Sodium 827.9, Carbohydrate 44.7, Fiber 4.6, Sugar 3.3, Protein 27.6

CROCK POT PORK TACOS



Crock Pot Pork Tacos image

A wonderful filling for tacos, burritos or on chips!! An easy way to wow people with no effort. Great for mexican food buffet.

Provided by marna

Categories     One Dish Meal

Time 6h4m

Yield 12 serving(s)

Number Of Ingredients 4

1 (4 lb) pork roast or 1 (4 lb) pork tri tip
1 (1 1/4 ounce) envelope taco seasoning mix, spicy or regular, to taste
1 (15 ounce) can refried beans, any type
2 cups shredded cheese

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.

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