Best Pork Tacos From The Crock Pot Recipes

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CROCK POT PULLED PORK TACOS



Crock Pot Pulled Pork Tacos image

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

1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon oregano
1 tablespoon salt
1 3-1/2 to 4 pound pork shoulder, rinsed and cleaned
1 16 oz jar mild salsa
1 package corn or flour tortillas

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.

SLOW-COOKED PORK TACOS



Slow-Cooked Pork Tacos image

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

2 pounds boneless pork sirloin chops, cut into 2-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
Optional toppings: chopped tomatoes, cubed avocado, reduced-fat sour cream, shredded reduced-fat cheddar cheese and sliced green onions

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

CROCK POT PORK TACOS



Crock Pot Pork Tacos image

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

1 (4 lb) pork roast or 1 (4 lb) pork tri tip
1 (1 1/4 ounce) envelope taco seasoning mix, spicy or regular, to taste
1 (15 ounce) can refried beans, any type
2 cups shredded cheese

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.

PORK TACOS FROM THE CROCK POT



Pork Tacos from the Crock Pot image

Unbelievably easy and delicious! I got this from my sister in law and many people have started making them. It is incredibly juicy and tasty without being too spicy... very kid friendly!Everyone who tries it loves it. I double it and use the leftovers for enchilada's or freeze the leftovers. Great with chicekn or beef as well.

Provided by sassyheart

Categories     One Dish Meal

Time 8h5m

Yield 8 Burritos, 8 serving(s)

Number Of Ingredients 9

1 (1 lb) pork loin roast
1 (8 ounce) jar salsa
1 (4 ounce) can green chilies
1 teaspoon minced garlic
1/2 teaspoon onion powder
8 tortillas
1 small sour cream
1 avocado, cut up
1 cup shredded cheese

Steps:

  • mix together Pork Tenderloin, Salsa, Green chilis, Minced Garlic, and onion powder in a crock pot. Cook it on low for 8 - 10 hours. when you open the crock pot use 2 forks and the meat will practically shred itself when you touch. Continue until shredded.
  • Arrange meat mixture on tortillas and let everyone top their tacos as desired.

Nutrition Facts : Calories 535.7, Fat 27.6, SaturatedFat 11.9, Cholesterol 74.9, Sodium 827.9, Carbohydrate 44.7, Fiber 4.6, Sugar 3.3, Protein 27.6

SLOW-COOKER PORK TACOS



Slow-Cooker Pork Tacos image

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

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish

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.

CROCK POT PORK TACOS



Crock Pot Pork Tacos image

After a long day at work, the beach or on the river, coming home to the wonderful smells of the pork taco meat is relaxing in itself. Knowing that I had all of the components for tacos cut up and in the fridge waiting since the night before, all I had to do is make the guacamole and set everything out for service. The taco...

Provided by Leslie Speed Dutton

Categories     Tacos & Burritos

Time 8h30m

Number Of Ingredients 17

1 4-5 pounds bone in pork shoulder
3 Tbsp chili powder
salt and pepper
1 large onion, cut into wedges
3 c dark ale, like guinnes
4 canned chipotle in adobo sauce, finely chopped*
3 tsp canned adobo sauce
24 flour or corn tortillias, warmed**
FOR TACO TOPPINGS
2 medium onion, cho;pped
2 green bell pepper
2 red bell pepper
1 large avacado, chopped
16 oz sour cream
2 c mexican blend shredded cheese or cheddar
olive oil for sauteing
1 bunch cilantro, fresh

Steps:

  • 1. *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. when working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • 2. **To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat for about 10 minutes or until warm.
  • 3. Sprinkle meat on all sides with chili powder, salt, and pepper; rub in with your fingers. Place meat in a 6-quart slow cooker. Tuck onion wedges around meat. In a bowl combine root beer, chipotle peppers, and adobo sauce. Pour mixture over meat.
  • 4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until meat easily shreds with a fork. Turn off slow cooker.
  • 5. Transfer meat to large cutting board or work surface; cool slightly. Chop cilantro.
  • 6. Transfer cooking liquid to medium saucepan. Skim off and discard fat. Add chopped cilantro. Bring cooking liquid to simmering over medium heat. Cook for 20 minutes or until liquid is reduced and slightly thickened.
  • 7. Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Pour reduced cooking liquid over meat, stirring to coat.
  • 8. Serve meat in warm tortillas. If desired, add accompaniments.
  • 9. Slice onion in rings. Julianne bell peppers. Heat oil on medium-high heat in a skillet. Cook onions and peppers until onions are transparent. Serve with tacos.
  • 10. Accompaniments include cheese, fresh avocado, sour cream and any other toppings.

SLOW COOKER CROCK POT PORK TACOS - MEXICAN



Slow Cooker Crock Pot Pork Tacos - Mexican image

I got this from a Food Network magazine and was very happy with the results. I sub out different dried peppers most of the time, I can't always find the pasilla. Garnish with avocado cubes, queso fresco, mango, onions, cilantro, whatever you like.

Provided by AustinMama

Categories     Pork

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 16

3 ancho chilies, whole
3 pasilla chiles, whole
4 garlic cloves, unpeeled
2 -3 chipotle chiles in adobo
1/2 medium white onion, roughly chopped
3 tablespoons extra virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low sodium chicken broth
4 lbs boneless pork shoulder, cut into chunks (untrimmed)
2 bay leaves
1 cinnamon stick
corn tortilla, warmed, for serving
kosher salt, to taste
ground pepper, to taste

Steps:

  • Put the ancho and pasilla chiles and the garlic in a bowl. 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.

Nutrition Facts : Calories 686.3, Fat 52.5, SaturatedFat 16.9, Cholesterol 161.2, Sodium 194.1, Carbohydrate 11.7, Fiber 2.3, Sugar 4.8, Protein 41.4

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