Slow Roasted Shredded Pork Tacos 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 COOKED ORANGE PORK ROAST TACOS

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 ROASTED SHREDDED PORK TACOS

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!

PULLED PORK TACOS

Steps:

• For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
• Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
• Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
• When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.

DEE'S ROAST PORK FOR TACOS

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.

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-COOKED PORK TACOS WITH FIRE-ROASTED TOMATOES AND PICKLED ONIONS

Steps:

• For the pork:
• To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender.
• For the pickled onions:
• In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.)
• Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
• To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.

SHREDDED SLOW-COOKER PORK TACOS

Steps:

• Combine onions, peppers, taco seasoning and oil in medium microwaveable bowl. Microwave on HIGH 5 min. or until onions are tender, stirring after 3 min. Stir in tomato sauce; pour into slow cooker.
• Add meat; turn to evenly coat with sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 5 to 6 hours).
• Remove meat from slow cooker, reserving sauce in slow cooker; cool meat slightly. Skim fat from sauce; discard fat. Use 2 forks to pull meat into shreds. Return meat to slow cooker; stir until evenly coated with sauce.
• Spoon meat mixture onto tortillas just before serving; top with cheese.

SHREDDED PORK TACOS

Steps:

• Season and rub meat with salt, pepper, coriander, cumin, and oregano.
• Place roast in a large saucepan and add water about halfway up the meat.
• Add onions, peppers, and garlic to pan and bring to a boil.
• Reduce heat, cover and simmer for 2 1/2- 3 hours or until very tender.
• Carefully remove meat from liquid and place on a cutting board with adequate drainage.
• Allow to cool until you can handle it, then shred the meat with 2 forks.
• Set the meat aside and keep warm.
• Warm crispy taco shells for 5 minutes at 350F (if using) or warm flour tortillas briefly in a hot skillet until pliable.
• Build tacos on warmed shells or tortillas with some meat, lettuce, cheese, olives, sliced avocado, and a little salsa.
• Serve at once.