Slow Cooker Mexican Pulled Pork Recipes

Steps:

• In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles.
• Cover; cook on Low heat setting 6 to 8 hours.
• Stir in beans. Cover; cook on Low heat setting about 5 minutes or until beans are hot. Sprinkle with cheese.

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Steps:

• Heat oil in large pan until hot.
• Add pork, stir until browned.
• Add onion, garlic and chilies, cook and stir until onions are tender.
• Add all spices and stir.
• Add enough water to just cover meat.
• Put in crock-pot on Hi for 6-8 hours until meat shreds. (You can help it by pulling meat apart with forks or by pressing meat onto side of pan when almost done.).
• If not using crock-pot, simmer on top of stove on low heat for 3-4 hours until meat shreds, adding more water if needed to prevent sticking.
• Serve with taco shells or as burritos with beans, sour cream, guacamole, etc.

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.

Steps:

• Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
• Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
• Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.

Steps:

• trim the visible fat from the pork.
• place 1 can tomatoes on the bottom of the crockpot,follow w/ pork,garlic and onion,sprinkle the taco seasoning evenly on the top,then cover w/ cilantro.(note:this can be done the night before,just leave it in the fridge,the flavor will blend!).
• cook on high for the 1st 3 hrs and on low for another 5 hours.
• remove the pork and shred it,return to the crockpot,mix w/ juice.