Slow Cooked Pork Tacos With Fire Roasted Tomatoes And Pickled Onions Recipes

SLOW-COOKED PORK TACOS

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.

SLOW-ROASTED PORK FOR TACOS

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).

SLOW-COOKER PORK TACOS

Steps:

• Cook meat, in batches, in large skillet sprayed with cooking spray on medium-high heat 6 to 8 min. or until evenly browned, stirring occasionally and spooning each browned batch into slow cooker before browning the next batch.
• Reserve 1/4 cup onions. Add remaining onions to meat in slow cooker along with the nacho slices, salsa and garlic; mix well. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); drain.
• Warm tortillas. Serve topped with meat mixture, reserved onions and remaining ingredients.

SLOW-COOKER CHIPOTLE-ORANGE PORK TACOS

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 TACOS

Steps:

• Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.
• Add onions, garlic and chili powder to Dutch oven; fry, stirring occasionally, until onions are softened, about 4 minutes.
• Add chicken stock, stirring to scrape up brown bits from bottom of pan; scrape into slow cooker. Cover and cook on low for 10 hours or until pork is tender.
• If you do not have time, you could omit step 1-3 and just add everything to the cooker as it is. I think that step 1-3 does add flavour, though.
• Transfer pork to cutting board. Trim off excess fat; with 2 forks, shred pork. Return pork to slow cooker.
• Add corn, salsa and tomato paste. Cover and cook on high for 15 minutes or until thickened. Stir in coriander.
• Serve in bowl along with basket of taco shells for everyone to spoon mixture into.
• Serve lettuce, tomatoes cheese and sour cream in separate small bowls for everyone to garnish tacos.