SLOW-COOKER AL PASTOR BOWLS
You'll love this easy version of a traditional Mexican favorite. Serve this al pastor bowl over rice or in tortillas with your favorite toppings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 cups.
Number Of Ingredients 15
Steps:
- Puree first 12 ingredients in a blender. In a 5- or 6-qt. slow cooker, combine pork and pepper mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork., Serve pork in bowls over rice. If desired, add toppings.
Nutrition Facts : Calories 232 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 512mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
SLOW COOKER/CROCK POT ISLANDER PORK
Make and share this Slow Cooker/Crock Pot Islander Pork recipe from Food.com.
Provided by -------
Categories Pork
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place roast on rack & broil 15-30 minutes or until brown.
- Stud meat with cloves.
- Place roast in slow cooker.
- Sprinkle with nutmeg & paprika.
- Stir together catsup, orange juice, honey say sauce, lemon juice, & Kitchen Bouquet (optional).
- Pour over roast,.
- Cover & cook on low 10-12 hours, or high 4-6 hours.
- Remove meat from slow cooker.
- Juices can be thickened with 1 1/2 tablespoons cornstarch & 2 tablespoons water.
- Cook on high until thickened for gravy.
- Enjoy!
Nutrition Facts : Calories 789.9, Fat 51.1, SaturatedFat 18.1, Cholesterol 227.9, Sodium 606.2, Carbohydrate 13.9, Fiber 0.2, Sugar 12.9, Protein 65.3
SLOW COOKER PORK ROAST
You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.
Provided by Food Network Kitchen
Categories main-dish
Time 9h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
- Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
- Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
- Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
- Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
- Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
- While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
- Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.
ISLANDER PORK
This is sooo good... pork and onions simmered with coconut milk, soy sauce, cumin, coriander and ginger, sweetened with a little molasses and spiked with chili sauce... The pork can marinate for up to about a day and a half; then simmer away and dish up on a bed of rice.
Provided by EdsGirlAngie
Categories Pork
Time P1DT1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the molasses, soy sauce, chili sauce, coriander, cumin, ginger and garlic salt in a plastic zipper bag; add the pork, rubbing the spices and sauces into the meat, and marinate in the refrigerator overnight or up to 1-1/2 days.
- Heat oil and saute the pork slowly (this may take a couple of batches) until nicely browned.
- Remove pork and set aside, then saute onion in the pan drippings.
- Return pork to the pan, add the coconut milk and slowly simmer, covered, until pork is fully cooked and tender with no trace of pink; the longer the better for more flavor (around an hour).
- Season to taste (adding more chili sauce if you like a hotter dish). Serve with rice and garnish with shredded carrots, celery and onion if you like.
SLOW COOKER PUERTO RICAN SHREDDED PORK
Very tasty and your slow cooker does most of the work. Serve shredded pork in lettuce wraps or in corn tortillas. Top with pico de gallo, chopped cilantro, and avocado.
Provided by Gene Payne
Categories World Cuisine Recipes Latin American Caribbean
Time 8h45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat.
- Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.
- Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.
- Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
- Turn slow cooker to Low and cook for 8 hours.
- Remove pork to a cutting board. Shred meat using 2 forks.
- Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.
- Look on Low until the meat is again hot, 15 to 20 minutes.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 7.7 g, Cholesterol 81.5 mg, Fat 17.6 g, Fiber 0.4 g, Protein 25.9 g, SaturatedFat 5.9 g, Sodium 635 mg, Sugar 4 g
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