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-COOKER PORK CARNITAS
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
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.
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-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 PINEAPPLE-PORK TACOS
Give a Mexican standard a Caribbean edge when you fill ready-made taco shells with slow-cooked pork, pineapple, and lime along with traditional fillings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle with taco seasoning mix. Cover; cook on Low heat setting 7 to 9 hours or until pork pulls apart easily with fork.
- Remove pork from slow cooker; shred pork. Stir into liquid in slow cooker. Stir in pineapple and lime juice.
- To serve, divide pork among taco shells (about 1/4 cup each), and top with remaining ingredients.
Nutrition Facts : Calories 360, Carbohydrate 22 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 6 g, TransFat 2 g
SLOW-COOKER PORK TACOS
Create unbelievably tender pork tacos with the help of a slow cooker! Come home to these Slow-Cooker Pork Tacos and serve them in tortillas.
Provided by My Food and Family
Categories Home
Time 6h30m
Yield 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
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 COOKER PORK TACOS WITH HOISIN AND GINGER
This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas that recall the soft pliancy of Chinese bao. Cooking time will vary depending on the slow cooker you're using, but generally the meat begins to fall apart nicely in the neighborhood of 5 to 7 hours. And of course you don't need a slow cooker. To make the dish in a covered dutch oven, cook in a 325-350 degree oven for 4 or 5 hours, or until the meat shreds easily from the bone.
Provided by Sam Sifton
Categories dinner, tacos, main course
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Prepare the pork: Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.
- Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.
- Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork. Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.
- Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.
- Shred the pork with a pair of forks. Discard bones. Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.
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SLOW COOKER PORK TACOS RECIPE - IAN KNAUER | FOOD & WINE
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- Score the skin of the pork with a sharp knife. Season the pork with 2 teaspoons salt and 1 teaspoon pepper. In a 5-to 6-quart crock pot, heat the oil over high heat until hot. Sear the pork butt, turning once, until browned, 6 to 8 minutes total. Transfer the pork to a plate. Cook the garlic and onion in the fat in the crock pot, stirring occasionally, until golden, about 6 minutes. Stir in the tomatoes, water, chipotles, oregano, and cumin. Then add the pork with any accumulated juices and cover the crock pot.
- Simmer the pork butt on low, covered, turning over once, until the meat is very tender, 7 to 8 hours. Shred the pork, discarding the bone, then place the shredded pork back in the cooking liquid, breaking up the tomatoes with a spoon. Season with salt and pepper to taste and serve with cilantro, avocado and tortillas.
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