Crock Pot Pork Tacos Recipes

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.

Steps:

• Place the first 7 ingredients in a bowl and mix.
• Place the pork shoulder in the Crock Pot (slow cooker) and rub all over with the seasoning mixture.
• Pour the jar of salsa around the pork shoulder.
• Cook on low heat for 8-12 hours.
• Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat).
• Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain).
• Place the pork into the tortillas.
• Serve with desired accompaniments.

Steps:

• Place pork in crock pot, sprinkle 1/2 the taco envelope on meat.
• Smear refried beans on pork, then sprinkle on the rest of the taco mix.
• Cook on low for 6-8 hours.
• When done, shred or break up roast, stir in cheese and enjoy.

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.

Steps:

• mix together Pork Tenderloin, Salsa, Green chilis, Minced Garlic, and onion powder in a crock pot. Cook it on low for 8 - 10 hours. when you open the crock pot use 2 forks and the meat will practically shred itself when you touch. Continue until shredded.
• Arrange meat mixture on tortillas and let everyone top their tacos as desired.

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.

Steps:

• Put the ancho and pasilla chiles and the garlic in a bowl. 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.

Steps:

• Making the pork: COMBINE BROWN SUGAR THROUGH MESQUITE POWDER. Spread over entire roast. Refrigerate roast in a Ziploc bag for up to 24 hours.
• PLACE APPLE JUICE and VINEGAR in a crock pot and add the spiced shoulder being careful not to lose the rub. Cook on high for two hours, then reduce to low for 10 more hours.
• REMOVE THE ROAST and let rest for 30 minutes.
• PULL roast apart with two forks.
• Making the tacos: HEAT OIL in small fry pan on medium-high until hot. Fry tortillas for about 30 seconds on each side so they're starting to turn crispy but are still quite pliable. Drain on paper towels or paper bag.
• SPREAD SOUR CREAM down the center of each tortilla along with slices of avocado and some cilantro.
• DIVIDE THE PORK equally and top each taco with a portion. Finish with mild green taco sauce to taste and the optional onions and/or cheese.
• FOLD TACO IN HALF and meditate while you lose yourself in culinary heaven!