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.
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.
CROCK POT PULLED PORK TACOS AND THEN SOME
With the leftovers from the pulled pork recipe below, we have a) made sandwiches, b) combined some with BBQ sauce and c) ate it straight from the bowl in the fridge... all sheer bliss. Today when I spied the last of our supply, I was inspired to make tacos with all my favorite toppings and here they are. You will have leftover pulled pork and be darned thankful for it! Time estimate does not include overnight marinating.
Provided by Sandi From CA
Categories Pork
Time 13h20m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 19
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!
Nutrition Facts : Calories 1619.1, Fat 134.6, SaturatedFat 32.7, Cholesterol 216.4, Sodium 2037.7, Carbohydrate 52.6, Fiber 11.7, Sugar 19.6, Protein 53.9
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.
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