Tex Mex Pulled Pork Recipes

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TEX-MEX PULLED PORK (CROCK POT)



Tex-Mex Pulled Pork (Crock Pot) image

Roll up in warmed burrito-size flour tortillas, or serve in taco shells or on burger buns. Serve with shredded lettuce, diced red onion and sour cream as toppings.

Provided by Barb G.

Categories     Pork

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 (8 ounce) can tomato sauce
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 (4 1/2 ounce) cans diced green chilies
1/4 cup chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 (2 1/2 lb) well-trimmed boneless pork loin roast
1/2 cup chopped cilantro

Steps:

  • Mix sauce ingredients in a 3-quart or larger crock pot; add pork, then spoon sauce over pork to cover.
  • Cover cooker and cook on high 3 1/2 hours or on low 8 to 10 hours, until pork is tender; Remove pork to a cutting board and, using 2 forks, pull meat into shreds.
  • Pour sauce into serving bowl; stir in cilantro and shredded pork and serve.

TEX-MEX PULLED PORK



Tex-Mex Pulled Pork image

This came from Woman's Day magazine, slow cooker recipe card. Roll up in burrito size flour tortillas, or serve in taco shells or on hamburger buns, shredded lettuce, diced red onion and sour cream are all great toppings.

Provided by lilkittykt

Categories     Easy

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 (8 ounce) can tomato sauce (1 cup)
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 (4 1/2 ounce) cans diced green chilies
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
2 1/2 lbs well trimmed boneless pork loin roast
1/2 cup chopped cilantro

Steps:

  • Mix sauce ingredients in 3 quart or larger slow cooker. Add pork, then spoon sauce over pork to just cover.
  • Cover cooker and cook on high 3-1/2 hours or on low 8-10 hours, until pork is fork tender, remove pork to cutting board and using 2 forks, pull meat to shreds.
  • Pour sauce into serving bowl; stir in the cilantro and shredded pork.

TEX-MEX PULLED CHICKEN



Tex-Mex Pulled Chicken image

Provided by Ree Drummond : Food Network

Time 16m

Yield 6 servings

Number Of Ingredients 17

2 medium tomatoes, quartered
2 jalapeno peppers, halved and seeded
1 medium white onion, cut into 8 wedges
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets
12 flour tortillas
2 limes, 1 juiced, 1 cut into 8 wedges, for serving
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving

Steps:

  • Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
  • Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
  • Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
  • Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
  • Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
  • Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.

TEX MEX PULLED PORK RECIPE



TEX MEX PULLED PORK Recipe image

Provided by Beefman-2

Number Of Ingredients 9

15 OZ CAN TOMATOES
1 CUP BBQ SAUCE
1 ONION DICED
4.5 OZ DICED GREEN CHILES
1 TBSP CHILI POWDER
2 TSP CUMIN
1 TSP OREGANO
3 LB PORK LOIN
1/4 CUP CILANTRO

Steps:

  • IN A 3 QUART OR LARGER CROCK POT MIX TOGETHER TOMATO SAUCE, BBQ SAUCE, ONION, GREEN CHILIES, CHILI POWDER, AND OREGANO. PLACE PORK IN CROCK POT COVER MEAT ON SAUCE COVER AND LET COOK ON LOW 8 TO 10 HOUR TILL TENDER

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