SLOW-COOKER PORK TACOS
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
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.
SLOW-COOKED PORK TACOS
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
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-ROASTED PORK FOR TACOS
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
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 COOKED ORANGE PORK ROAST
Make and share this Slow Cooked Orange Pork Roast recipe from Food.com.
Provided by Cook4_6
Time 8h25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place the onions in the bottom of a 5-quart slow cooker.
- Place the pork shoulder, fat and skin side up. in the slow cooker.
- In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade.
- Pour mixture over the pork.
- Cover and cook on low for 8 hours.
- Remove shoulder to a serving platter and let rest for 5 minutes.
- Break up some of the meat with a fork and arrange on platter.
- Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
- Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds.
- To make the Cabbage Slaw: combine shredded cabbage and grated carrots in a large bowl.
- Add vinegar, salt, and pepper and toss to combine.
- Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours.
- Use as topping for pulled pork tacos.
Nutrition Facts : Calories 1382.5, Fat 86.5, SaturatedFat 29.5, Cholesterol 322.1, Sodium 1633.5, Carbohydrate 62.4, Fiber 4.8, Sugar 25.3, Protein 85
SLOW COOKED ORANGE PORK ROAST TACOS BY SANDRA LEE RECIPE - (4.5/5)
Provided by rollingstone577
Number Of Ingredients 11
Steps:
- Cabbage Slaw: Combine all ingredients into a medium bowl and toss. Cover & let sit in fridge for 1-8 hrs. Place onions in bottom of 5 qt slow cooker. Place pork , fat side up, in the slow cooker. In a medium bowl mix the rest of the ingredients & pour over pork. Cover and cook on low for 8 hrs. Remove pork to a serving platter & let rest for 5 mins. or longer. ( I deviate from the recipe here & pour liquid from slow cooker into a medium sauce pan and on high heat, reduce to half.) Now pull meat with 2 forks. Warm your tortillas the way you like, add pork & sauce & add slaw. Enjoy.
SLOW-COOKER CHIPOTLE-ORANGE PORK TACOS
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Provided by Anna Stockwell
Categories Taco Slow Cooker Pork Oregano Chili Cinnamon Orange Juice Lime Juice Garlic Tortillas Sour Cream Cilantro Onion #cook90 Kid-Friendly Wheat/Gluten-Free Entertaining
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes.
- Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a fork.
- Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in slow cooker through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use in Chile-Orange Pork Stir-Fry.
- Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 2 cups meat to a resealable container and chill for Chile-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 6 cups) to slow cooker along with 1 cup strained juices. Keep warm until ready to use.
- Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos.
- Do Ahead
- Pork can be marinated 1 day ahead. Cover slow cooker insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.
SLOW COOKER PULLED PORK WITH ORANGE JUICE
'Discovered' this by accident when starting the pork butt about 10 p.m. one night (the butt was still partially frozen). Started with the basics, but decided to add the stone ground mustard and the orange juice on a whim. Husband loves it, so I must have been inspired.
Provided by Goblinmama
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper.
- Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork.
- Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.
- Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.
Nutrition Facts : Calories 381.3 calories, Carbohydrate 4 g, Cholesterol 111.8 mg, Fat 26.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 9.8 g, Sodium 110.9 mg, Sugar 2.1 g
ORANGE PORK ROAST
Overccoking can cause pork roasts to be dry and tough. But this recipe's succulent orange sauce guarantees that the meat turns out moist and tender.
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut roast in half; sprinkle with salt and pepper. Place in a 5-qt. slow cooker. In a small bowl, combine the orange juice concentrate, honey, cloves and nutmeg; pour over pork. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until meat is tender. , Remove meat to a serving platter; cover and keep warm. Skim fat from cooking liquid; pour liquid into a small saucepan. Combine flour and cold water until smooth; stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 207mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 21g protein.
SLOW COOKER TACOS AL PASTOR
My buddy says it ain't al pastor unless I use a spit. Well, I don't own a spit so there's that. Garnish with lime wedges and crema or sour cream.
Provided by TheElusivePastry
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 10
Number Of Ingredients 21
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.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 43.2 g, Cholesterol 64.6 mg, Fat 14.2 g, Fiber 5.4 g, Protein 26 g, SaturatedFat 4.5 g, Sodium 542.9 mg, Sugar 14.6 g
SLOW COOKED ORANGE PORK ROAST TACOS RECIPE
Provided by sheila1004
Number Of Ingredients 9
Steps:
- Directions Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours. Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it. Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos. Cabbage Slaw: * 1 head red cabbage, shredded * 4 medium carrots, coarsely grated * 1/4 cup cider vinegar * 1 teaspoon salt * 1/2 teaspoon fresh ground black pepper Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos. Use the leftovers from this recipe to make Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions.
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