Slow Roasted Pork For Tacos Recipes

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SLOW ROASTED SHREDDED PORK TACOS



Slow Roasted Shredded Pork Tacos image

Making these Slow Roasted Shredded Pork Tacos is fun! Set out an assortment of low FODMAP toppings and get creative!Low FODMAP Serving Size Info: Makes LOTS! We recommend 2 to 3 tortillas per serving, modestly topped

Provided by Dédé Wilson

Categories     Dinner & Lunch

Time 15m

Number Of Ingredients 16

Corn Tortillas
Dry Rubbed Slow-Roasted Pork,
Chipotle Mayonnaise
Feta, (crumbled)
Cilantro leaves
Monterey jack or cheddar cheese, (shredded)
Bell peppers, (sliced)
Black olives, (halved or sliced)
Shredded lettuce
Lactose-free sour cream or yogurt
Cherry tomatoes, (halved)
Avocado, (sliced or diced)
Scallion greens, (chopped)
Cooked rice, (hot)
Lime wedges
Low FODMAP salsa

Steps:

  • Warm the tortillas. You can wrap them in foil and heat in a 350°F/180°C oven for 15 to 20 minutes or, do what we often do and wrap about 4 at a time in slightly damp paper towels and microwave at 50% power for 2 minutes or until warmed through. Or fry them in a couple of inches of canola oil until toasty. Drain on paper towels.
  • Set out the tortillas with all the other toppings and invite people to mix and match. I typically make 2 or 3 tortillas for dinner and it is quite satisfying!
  • I typically put some shredded pork on the tortillas first and then go to town with a little bit of this and a little bit of that. Use the images as inspiration and also as loose guides for amounts. You aren't trying to pile as much as possible on your tortillas. You want to still be able to pick it up and get it in your mouth!

Nutrition Facts : ServingSize 2 tortillas, Calories 300 kcal

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

DEE'S ROAST PORK FOR TACOS



Dee's Roast Pork for Tacos image

This is a dish that will make your tongue jump out of your mouth, slap you in the face, and say 'Oh yeah'. Put meat and maybe some Pico De Gallo or salsa into warm tortillas to make tacos.

Provided by RMARMOLEJO

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h15m

Yield 12

Number Of Ingredients 7

4 pounds pork shoulder roast
2 (4 ounce) cans diced green chilies, drained
¼ cup chili powder
1 teaspoon dried oregano
1 teaspoon taco seasoning
2 teaspoons minced garlic
1 ½ teaspoons salt, or to taste

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
  • Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 2.8 g, Cholesterol 59.5 mg, Fat 14.6 g, Fiber 1.2 g, Protein 15.9 g, SaturatedFat 5.3 g, Sodium 599.6 mg, Sugar 0.8 g

SLOW COOKED ORANGE PORK ROAST TACOS



Slow Cooked Orange Pork Roast Tacos image

Provided by Sandra Lee

Time 9h30m

Yield 10 servings

Number Of Ingredients 14

1 medium onion, chopped
1 (10-pound) bone-in pork shoulder, picnic cut
2 tablespoons soy sauce
1 tablespoon chopped garlic
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup orange marmalade
20 corn tortillas
Cabbage Slaw, recipe follows
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

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. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
  • 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.

SLOW-COOKER CHIPOTLE-ORANGE PORK TACOS



Slow-Cooker Chipotle-Orange Pork Tacos image

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

1 (6-lb.) skinless, boneless pork shoulder roast, preferably untied
2 Tbsp. plus 2 tsp. kosher salt
2 Tbsp. dried oregano
1 Tbsp. brown sugar
1 Tbsp. chili powder, preferably chipotle
2 tsp. ground cinnamon
1 tsp. finely grated orange zest
1 cup fresh orange juice
1/4 cup fresh lime juice
6 garlic cloves, lightly crushed
Corn tortillas, sour cream, cilantro, pickled red onions, and hot sauce (for serving)
Special Equipment
A 6-qt. (or larger) slow cooker

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-ROASTED PORK FOR TACOS



Slow-Roasted Pork for Tacos image

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

10 cloves garlic, peeled
2 pounds pork shoulder, preferably boneless and in one piece
1/2 teaspoon peppercorns
1 teaspoon fresh oregano (or use dried Mexican oregano)
1 teaspoon cumin seeds
1 inch cinnamon stick
1 teaspoon coriander seed
1 teaspoon salt
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice

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



Slow-Cooker Pork Tacos image

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

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish

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.

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

DEE'S ROAST PORK FOR TACOS



Dee's Roast Pork for Tacos image

Pork taco meat made in the oven with everyday ingredients. Source: allrecipes.com. Can also be cooked in the crockpot on High for 5 hours, shredded, then put back in crockpot to heat back up. Can substitute taco seasoning for chili powder if you would prefer.

Provided by catmaniacs

Categories     Pork

Time 4h15m

Yield 12 Tacos, 12 serving(s)

Number Of Ingredients 7

4 lbs pork shoulder
2 (4 ounce) cans diced green chilies, drained
1/4 cup chili powder
1 teaspoon dried oregano
1 teaspoon taco seasoning
2 teaspoons minced garlic
1 1/2 teaspoons salt (to taste)

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
  • Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

Nutrition Facts : Calories 369.5, Fat 27.6, SaturatedFat 9.5, Cholesterol 107.3, Sodium 662.7, Carbohydrate 2.6, Fiber 1.2, Sugar 0.8, Protein 26.6

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From myrecipetreasures.com


TACOS WITH SLOW-ROASTED PORK AND MOLE SAUCE RECIPE
2022-04-02 Season the pork well with salt and pepper and transfer to a roasting tin. Roast for 30 minutes, then turn the heat down to 180C/160C Fan/Gas 4. Pour the stock into the tin and cover with kitchen ...
From bbc.co.uk


TANGY SLOW-COOKER PORK CARNITAS TACOS RECIPE - EAT THIS NOT THAT
2019-08-13 Place the pork roast in the slow cooker. Rub on the taco seasoning on all edges of the roast. Place in the quartered onion slices around the roast. Pour on the squeezed oranges, as well as the lime juice. Cook on low for 8 hours (best results), or high for 4 hours. Serve on warmed tortillas with flaked on queso fresco, pickled onions, limes ...
From eatthis.com


SLOW ROASTED PORK SHOULDER TACOS RECIPE | DEPORECIPE.CO
2021-02-20 Slow Roasted Pork Shoulder Tacos Recipe. Slow cooker pulled pork tacos creme de la crumb slow cooker mexican pulled pork tacos recipe carnitas mexican slow cooker pulled pork recipetin eats carnitas mexican slow cooker pulled pork recipetin eats
From deporecipe.co


PULLED PORK TACOS WITH FIVE SPICE - FEASTING AT HOME
2016-08-09 Rub the Pork: Mix salt, sugar, and 5 spice together. Coat all sides of the Pork roast well, discarding excess. Place in a small baking dish and cover, refrigerate overnight (or for at least 2 hours). Bake in a 250F oven for 6 hours, uncovered, basting with the flavorful pan juices once every couple of hours.
From feastingathome.com


TENDER SLOW COOKER PORK TACOS - 3 BOYS AND A DOG
2021-07-15 Instructions. Make criss cross cuts along the top areas of the pork roast. Rub in the spices. Put the pork in the crockpot along with the water and the onion. Set the heat on low and cook for 8 hours. Once done, take the pork out of the crockpot and shred it with a fork. Add to tortillas and add toppings.
From 3boysandadog.com


SLOW COOKER SWEET PORK TACOS (CAFE RIO COPYCAT) - I HEART NAPTIME
2021-08-10 Instructions. Place the pork in the slow cooker and turn it on to low. Whisk together the enchilada sauce, 1/2 cup brown sugar, taco seasoning and Worcestershire sauce in a small bowl. Then pour over the pork and cover with the lid. Cook on low for 8 hours, or until it easily shreds with a fork.
From iheartnaptime.net


PORK BELLY TACOS RECIPE | LEITE'S CULINARIA
2021-01-19 Preheat the oven to 200°F (90°C). Lightly score the pork belly by making gentle slices using the tip of your knife at a diagonal across the top of the belly. In a small bowl, combine the salt, garlic powder, smoked paprika, cayenne, cinnamon, and cumin. Rub the mixture evenly on the top and bottom of the belly. Wrap the belly in foil twice.
From leitesculinaria.com


SLOW ROASTED PULLED PORK TACOS - THE PURPLE PUMPKIN BLOG
Instructions. Preheat the oven to 240C/475F/Gas 9. Place the pork in an oven-safe pan fat side up. In a small bowl combine the taco seasoning, maple syrup, Dijon, brown sugar, and garlic.
From thepurplepumpkinblog.co.uk


SLOW-ROASTED PORK TACOS - MEXICAN RECIPES
You can never have too many main course recipes, so give Slow-Roasted Pork Tacos a try. This recipe makes 10 servings with 343 calories, 33g of protein, and 11g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. This recipe is ...
From fooddiez.com


SLOW COOKER PULLED PORK TACOS - CREME DE LA CRUMB
2019-05-01 Put the salsa, chipotle chili, adobo sauce, cumin, smoked paprika, garlic and 1 teaspoon salt in a slow cooker and stir to combine. Add the onion and pork to the slow cooker and turn to coat with the sauce. Cook on low for 6-8 hours or on high for 4 hours. Transfer the pork to a bowl and shred with two forks.
From lecremedelacrumb.com


SLOW-ROASTED PORK TACOS - PLAIN.RECIPES
Cook for 3 hours or until pork falls apart when pressed with the back of a fork. Remove from oven; let stand, covered, 15 minutes. Remove meat from bones, and shred with 2 forks. Set aside. Remove from oven; let stand, covered, 15 minutes.
From plain.recipes


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