SHREDDED PORK AND PINEAPPLE TACOS
Provided by Kelsey Nixon
Time 10h25m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the slow-cooker shredded pork: Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
- For the pickled red onions: In a small saucepan over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard the liquid before using.
- For the tacos: Assemble the tacos using the warm tortillas and half of the shredded pork (about 1 1/2 pounds). Top with the pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired.
SHREDDED PORK TACOS
I used to make a similar recipe with beef, but I switched to pork when we lived in Singapore for 3 years. Beef was expensive and not very good there. We like it so much with pork, we never switched back.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, brown pork in oil. Remove from pan and keep warm. In same skillet, saute onion and garlic in drippings until tender. Stir in the tomato sauce, chilies, chili powder, salt, oregano, cumin and pepper. Add pork; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until pork is tender., Cool slightly; shred with two forks. Return to sauce; heat through. Serve in tortillas with lettuce and tomato if desired.
Nutrition Facts : Calories 429 calories, Fat 12g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 1668mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 41g protein.
SHREDDED PORK FAJITA TACOS
A very quick and easy recipe. I actually stumbled across this by using leftovers. My family of 7 likes it so much that we have it a few times a month. Even the youngest child can join in the preparation by getting the toppings ready. A wonderful use of any type of leftover meat.
Provided by coopfor3
Categories World Cuisine Recipes Latin American Mexican
Time 24m
Yield 6
Number Of Ingredients 12
Steps:
- Heat butter in a large skillet over medium heat until melted, 3 to 5 minutes. Stir in onion and green pepper; cook and stir until softened, about 5 minutes. Add shredded pork, water, and fajita seasoning; cook and stir until heated through, about 5 minutes.
- Place tortillas in a skillet over low heat until warmed, 1 to 2 minutes. Remove tortillas from the skillet. Spoon shredded pork mixture into tortillas; top with lettuce, tomato, Cheddar cheese, salsa, and sour cream.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 28.9 g, Cholesterol 106.1 mg, Fat 27.8 g, Fiber 3.3 g, Protein 24.2 g, SaturatedFat 16.2 g, Sodium 1264.8 mg, Sugar 3.8 g
SHREDDED PORK TACOS
Marcela Valladolid stews pork shoulder with citrus, pineapple and achiote paste-a seasoning blend from the Yucatan region of Mexico-for a vibrant, bright braise that's perfect for tacos. If you can't find achiote paste in your grocery store, check in Mexican grocery stores or online.
Provided by Marcela Valladolid
Time 6h50m
Yield 10 servings
Number Of Ingredients 23
Steps:
- For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant and slightly softened, about 2 more minutes. Add the achiote paste and mix well to incorporate. Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside.
- Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a 5 1/2- to 6-quart slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Scatter the pork butt on top of the oranges. Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat. Let it cook until the pork is tender and ready to shred, about 5 hours.
- Turn the slow cooker off and remove the oranges from the pot and discard. Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.
- For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt together in a small bowl. Mix well to incorporate. Let stand at least 20 minutes. They can be made 1 day ahead.
- For the pickled red onions: Mix the lime juice, olive oil, oregano, salt and onions together in a medium bowl. Mix well to incorporate. Let stand for 30 minutes. They can be made 1 day ahead.
- Serve the pork in the warmed corn tortillas with pickled habaneros and red onions, shredded cabbage and crema.
SHREDDED PORK TACOS
For best results marinade for a couple of hours before putting it in the crock pot. I suggest serving this with peach salsa or another type of fruit salsa. My husband likes to substitute beer for the water.
Provided by Queen Dana
Categories Mexican
Time 3h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put all the ingredients, in no specific order, in the crock pot and cook on low for about 3 hours or until done.
- Once the pork is cooked all the way through shred and serve on warm tortillas with your choice of toppings.
SHREDDED PORK TACOS
These slow-cooked pork tacos are bound to be a Sunday-night favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h45m
Number Of Ingredients 15
Steps:
- In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 1/2 hours. Discard bay leaves.
- Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper. Proceed to next step, or cover and refrigerate, up to 1 day.
- Spoon pork and sauce into toasted tortillas, using 2 tortillas for each serving; top with queso fresco and cilantro. Serve with Crunchy Slaw with Radishes, if desired.
Nutrition Facts : Calories 464 g, Fat 20 g, Fiber 4 g, Protein 40 g
CROCK POT SHREDDED PORK & BLACK BEAN TACOS
A different twist on traditional tacos and a great way to sneak veggies into your kid's diet. This mixture may also be served over pasta or brown rice rather than using tortillas.
Provided by LARavenscroft
Categories < 30 Mins
Time 19m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Fry bacon until crisp. Drain, crumble and set aside.
- Add all remaining ingredients except pork, bacon and black beans to crock pot and stir well.
- Stir in pork and bacon.
- Cover and cook on high 4 hours or until pork is done.
- Break up pieces of pork with a fork or a potato masher.
- Reduce heat to low.
- Add drained black beans and continue to cook on high for 30 minutes.
- Serve with flour or corn shells, guacamole, sour cream, cheese, and salsa.
Nutrition Facts : Calories 340.2, Fat 17.1, SaturatedFat 5.7, Cholesterol 57.9, Sodium 784, Carbohydrate 23, Fiber 7.6, Sugar 1.6, Protein 24.1
SHREDDED SLOW-COOKER PORK TACOS
Deliver fall-off-the-bone tenderness with Shredded Slow-Cooker Pork Tacos. These slow-cooker pork tacos combine yummy pork with cheese and tortillas.
Provided by My Food and Family
Categories Home
Time 8h35m
Yield 12 servings, 2 tacos each
Number Of Ingredients 8
Steps:
- Combine onions, peppers, taco seasoning and oil in medium microwaveable bowl. Microwave on HIGH 5 min. or until onions are tender, stirring after 3 min. Stir in tomato sauce; pour into slow cooker.
- Add meat; turn to evenly coat with sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 5 to 6 hours).
- Remove meat from slow cooker, reserving sauce in slow cooker; cool meat slightly. Skim fat from sauce; discard fat. Use 2 forks to pull meat into shreds. Return meat to slow cooker; stir until evenly coated with sauce.
- Spoon meat mixture onto tortillas just before serving; top with cheese.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g
EASY SHREDDED PORK TACOS
What to do with leftover roasted pork? Easy decision! Make these soft shredded pork tacos-and you'll never wonder what to do with those leftovers again!
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 8 servings, 2 tacos each
Number Of Ingredients 7
Steps:
- Mix mayonesa, chiles and garlic until blended; spread evenly onto tortillas.
- Top half of each tortilla with shredded pork, lettuce and tomatoes. Fold tortillas in half to serve.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
SHREDDED PORK AND PINEAPPLE TACOS
Make and share this Shredded Pork and Pineapple Tacos recipe from Food.com.
Provided by Food.com
Categories Pineapple
Time 10h25m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- For the slow-cooker shredded pork:.
- Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
- For the pickled red onions:.
- In a small saucepan over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard the liquid before using.
- For the tacos:.
- Assemble the tacos using the warm tortillas and half of the shredded pork (about 1 1/2 pounds). Top with the pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired.
Nutrition Facts : Calories 625.6, Fat 32.7, SaturatedFat 10.9, Cholesterol 120.8, Sodium 467.5, Carbohydrate 50.4, Fiber 6.4, Sugar 22.2, Protein 34
SHREDDED PORK TACOS
Makes really delicious tacos. You can make this into shredded beef too, just use a beef chuck roast in place of the pork blade roast. Vary your toppings as you like- add some fresh jalapenos and spice things up!
Provided by PalatablePastime
Categories Pork
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Season and rub meat with salt, pepper, coriander, cumin, and oregano.
- Place roast in a large saucepan and add water about halfway up the meat.
- Add onions, peppers, and garlic to pan and bring to a boil.
- Reduce heat, cover and simmer for 2 1/2- 3 hours or until very tender.
- Carefully remove meat from liquid and place on a cutting board with adequate drainage.
- Allow to cool until you can handle it, then shred the meat with 2 forks.
- Set the meat aside and keep warm.
- Warm crispy taco shells for 5 minutes at 350F (if using) or warm flour tortillas briefly in a hot skillet until pliable.
- Build tacos on warmed shells or tortillas with some meat, lettuce, cheese, olives, sliced avocado, and a little salsa.
- Serve at once.
Nutrition Facts : Calories 204, Fat 12.9, SaturatedFat 3.3, Cholesterol 6.3, Sodium 402.7, Carbohydrate 20.1, Fiber 5.3, Sugar 3.2, Protein 4.6
SHREDDED PORK TACOS
Make and share this Shredded Pork Tacos recipe from Food.com.
Provided by Karen R.
Categories Mexican
Time 8h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Rub roast with taco seasoning.
- In a crock pot combine roast, any remaining seasoning, salsa, peppers and broth.
- Cook on low for 7-8 hours.
- Remove roast and shred with 2 forks. Add back to crock pot and combine with juices.
- Top tortillas with pork mixture. Garnish with lettuce and sour cream.
Nutrition Facts : Calories 341.6, Fat 13.2, SaturatedFat 4.5, Cholesterol 97.5, Sodium 484.2, Carbohydrate 17.6, Fiber 1.6, Sugar 1.6, Protein 35.7
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