Tex Mex Pulled Pork Recipes

TEX-MEX PULLED PORK (CROCK POT)

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

Tex-Mex Pulled Pork (Crock Pot) image

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.

Ingredients

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

MEXICAN PULLED PORK TACOS

Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share

Provided by Justine Pattison

Categories Dinner, Lunch, Main course, Supper

Time 5h30m

Number Of Ingredients 19

Mexican pulled pork tacos image

Steps:

Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium

Ingredients

1 ½kg rindless pork shoulder , cut into 6 large chunks
1 red onion , roughly chopped
2 garlic cloves , crushed
2-3 tbsp habanero chilli sauce
3 tbsp tomato purée
juice 2 oranges (around 200ml/ 7 fl oz)
juice 3 large limes (around 75ml/ 2 1/2 fl oz)
3 tbsp white wine vinegar
2 tsp dried oregano
2 tsp ground allspice
2 tsp ground cumin
1 tsp ground nutmeg
½ tsp ground cloves
2 medium red onions , finely sliced
2 tbsp white wine vinegar or cider vinegar
2 tbsp caster sugar
24 corn tacos , warmed
4 Little Gem lettuces , trimmed and finely shredded
soured cream or half-fat crème fraîche

SLOW COOKER TEX MEX PULLED PORK

Make and share this Slow Cooker Tex Mex Pulled Pork recipe from Food.com.

Provided by Adina S.

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 9

Slow Cooker Tex Mex Pulled Pork image

Steps:

place pork in crock pot and sprinkle seasoning all over.
add the beans, salsa, and garlic.
cook on low for 8 hours.
shred the pork and mix it all together.
serve over rice.

Ingredients

3 lbs pork loin
2 (14 1/2 ounce) cans black beans
2 cups salsa
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves crushed garlic
3 cups cooked rice