SLOW-COOKED PORK TACOS
This wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. -Kathleen Wolf, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 596mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
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.
SLOW COOKED ORANGE PORK ROAST TACOS
Provided by Sandra Lee
Time 9h30m
Yield 10 servings
Number Of Ingredients 14
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-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.
DEE'S ROAST PORK FOR TACOS
This is a dish that will make your tongue jump out of your mouth, slap you in the face, and say 'Oh yeah'. Put meat and maybe some Pico De Gallo or salsa into warm tortillas to make tacos.
Provided by RMARMOLEJO
Categories World Cuisine Recipes Latin American Mexican
Time 4h15m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 2.8 g, Cholesterol 59.5 mg, Fat 14.6 g, Fiber 1.2 g, Protein 15.9 g, SaturatedFat 5.3 g, Sodium 599.6 mg, Sugar 0.8 g
SLOW-COOKED PORK ROAST
Here's a tasty meal that's wonderful for summer because the oven never needs to heat up. It is so flavorful and is sure to become a favorite. -Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut roast in half. In a nonstick skillet heat oil over medium heat; add pork roast and brown on all sides. , Place pork roast in a 5-qt. slow cooker; pour sauce over pork and turn to coat. Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 205 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 364mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 22g protein.
SIZZLING PORK TACOS
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.
Provided by David Tanis
Categories easy, lunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
- Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
- Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
- To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams
TENDER SLOW COOKED PORK ROAST
This is a great recipe for the slow cooker. It comes out tasting great and is very tender every time. If desired, skim fat from pan juices and thicken with flour for gravy.
Provided by Sarah
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place pork roast into a slow cooker. Mix tomato sauce, soy sauce, sugar, and ground mustard in a bowl, stirring to dissolve sugar; pour mixture over pork roast. Cook on Low until meat is very tender, about 8 hours.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 16 g, Cholesterol 89.4 mg, Fat 21.6 g, Fiber 0.6 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1567.2 mg, Sugar 14 g
CARNITAS (SLOW ROASTED PORK) TACOS - TACOS DE CARNITAS
Make and share this Carnitas (Slow Roasted Pork) Tacos - Tacos De Carnitas recipe from Food.com.
Provided by JRLowey
Categories Pork
Time 2h40m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 450°F.
- 2. Blend the garlic, onion, oregano, thyme, salt and 1/2 cup of water in a blender until fairly smooth.
- 3. Combine the pork and buy leaves in a 6-quart dutch oven or deep baking dish that can hold the porkin no more than 2 layers. Pour the blended mixture and the Coca-Cola over the pork and stir & toss well.
- 4. Cover the pot and cook in the oven until the pork is very tender, about 2 hours. The sides of the pot might look dark. Thats just fine.
- 5. Uncover the pot and return to the oven. Continue cooking, tossing well and scraping the bottom and sides of pot every 10 minutes., until the pork is slightly crispy on the outside and deep golden brown, about 30 minutes. Coarsely shred the pork.
- 6. Make Ahead: You can make carnitas up to three days before you plan to serve.
- 7. Serve alongside 24 warm CORN TORTILLAS and LIME WEDGES and top with CHOPPED WHITE ONION, CHOPPED CILANTRO, and FRESH GREEN SALSA, JALAPENO AND PINAPPLE SALSA, OR PICO DE GALLO WITH LEMON ZEST.
Nutrition Facts : Calories 245.9, Fat 19.1, SaturatedFat 6.6, Cholesterol 67.2, Sodium 549.5, Carbohydrate 1.6, Fiber 0.1, Sugar 1, Protein 15.9
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