Spanish Seasoned Pork Slow Cooker Crockpot Recipes

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SLOW-COOKER MEXICAN PORK

Slow down the kitchen frenzy with a hearty black bean and pork dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h10m

Yield 4

Number Of Ingredients 5



Slow-Cooker Mexican Pork image

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.

Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 70 mg, Fat 1, Fiber 10 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 6 g, TransFat 0 g

1 lb boneless pork loin roast, cut into 1-inch pieces
2 1/4 cups Old El Paso™ Thick 'n Chunky salsa (from 24-oz jar)
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup shredded Monterey Jack cheese (4 oz), if desired

SLOW COOKER PERNIL PORK

Puerto Rican style pork roast, but done in the slow cooker. It's so tender and flavorful. Best of all, it's so easy to make!

Provided by Country Cook

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 6h20m

Yield 6

Number Of Ingredients 11



Slow Cooker Pernil Pork image

Steps:

  • Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
  • Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 5.7 g, Cholesterol 107.7 mg, Fat 21 g, Fiber 1.3 g, Protein 37.6 g, SaturatedFat 7.2 g, Sodium 844.1 mg, Sugar 1.3 g

4 cloves garlic
1 large onion, quartered
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 teaspoons ground ancho chile pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 tablespoon white wine vinegar
1 tablespoon olive oil, or as needed
1 (3 pound) boneless pork loin roast
1 lime, cut into wedges

SPANISH SEASONED PORK (SLOW COOKER, CROCKPOT)

This is a shredded pork recipe that has unique and delicious flavors. A nice change from the typical pulled pork with bbq sauce. It comes together easily and needs no tending while it cooks. The only tricky part is finding smoked paprika--I don't think you can find that at the regular market--but I suppose that any sweet or hot 'regular' paprika will do... Measurements of spices are approximate, I usually just sprinkle the meat until it is well-coated.

Provided by KWB5015

Categories     Pork

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 9



Spanish Seasoned Pork (Slow Cooker, Crockpot) image

Steps:

  • Zest the orange (grate only the colored part of the skin), and juice it.
  • In the bottom of your slow cooker or clay pot, sprinkle half of the seasonings and half the orange zest.
  • Set the meat atop seasonings, then sprinkle remaining half of seasonings/zest over.
  • Pour the orange juice around the meat. Add enough water, if necessary, to just cover the bottom of the pot and moisten any seasoning that didn't adhere to the meat.
  • Cook in the oven at about 250 degrees F for 5-6 hours or until it shreds easily with a fork. Or in your crockpot, medium 6-8 hours.
  • Serve with shredded cheese and sour cream.
  • If you want to be more labor-intensive, use fresh sliced onion and minced garlic, butterfly the meat or stab it several times and work the seasoning into the meat before popping it into the oven.
  • These flavors could also be used with chicken -- maybe a whole bird, stuff the cavity with the spent orange -- remove the lid to brown the bird for the last 1/2 hour of cooking.

3 lbs boneless pork
1 tablespoon salt
1 1/2 tablespoons black pepper
2 tablespoons smoked paprika
2 tablespoons oregano
1 tablespoon cumin
1 orange
1/2 tablespoon garlic, granulated
4 tablespoons onion flakes

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