CROCK POT PULLED PORK TACOS
To bring together the flavors of this slow cooker dinner idea, combine this pork shoulder recipe with salsa and spices.
Provided by Catherine McCord
Categories Pork Kid-Friendly Dinner Lunch Weelicious Graduation Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 6-8
Number Of Ingredients 10
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.
SLOW-COOKER PORK TACOS
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
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.
POT ROAST TACOS
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 325 degrees F.
- Sprinkle the chuck roast on all sides with a fair amount of salt. In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside.
- Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne. Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours.
- Carefully transfer the meat to a cutting board and shred with a knife. Pour the liquid into a blender and puree. Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste.
- To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, sliced radishes and cotija cheese.
- Pulse the tomatoes, garlic, red onions, serrano, lime juice, cilantro and some salt and pepper in a food processor. The mixture should be chunky. Add some reserved tomato juice if the salsa is too thick. Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavors to marry.
CROCK POT PORK TACOS
A wonderful filling for tacos, burritos or on chips!! An easy way to wow people with no effort. Great for mexican food buffet.
Provided by marna
Categories One Dish Meal
Time 6h4m
Yield 12 serving(s)
Number Of Ingredients 4
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.
ROAST PORK TACOS (CROCK POT)
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
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
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