Best Slow Cooker Mexican Pork Recipes

SLOW COOKER MEXICAN PORK CARNITAS

Steps:

• Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
• Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
• Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.

SLOW COOKER MEXICAN PULLED PORK

Steps:

• Trim and discard fat from pork roast. Place pork in a slow cooker and add chicken broth until pork is 75% covered with liquid. Add quartered limes, onion, garlic, paprika, and cayenne pepper.
• Cook on Low for 7 to 8 hours, until pork can easily be shredded. Pull pork apart with 2 forks and remove and discard any additional fat. Transfer shredded pork to a pot.
• Place pot on the stovetop and add salsa, green chiles, and 2 cups liquid from the slow cooker. Bring to a light boil. Add cumin, reduce heat to low, and simmer for at least 20 minutes.

CHARLEY'S SLOW COOKER MEXICAN-STYLE PORK

Steps:

• Season pork roast with salt and ground black pepper on all sides.
• Heat olive oil in a large skillet over medium-high heat. Cook roast in hot oil until browned, 3 to 5 minutes per side; transfer to a slow cooker.
• Top roast with chopped onion, chile pepper, hot pepper sauce, chili powder, cayenne pepper, and garlic powder. Pour enough water into the slow cooker to come 1/3 the way up the sides of the roast.
• Cook on High for 6 hours, adding more water if mixture becomes too dry. Reduce heat to Low and cook until meat is tender and falling apart, 2 to 4 hours more. Transfer roast to a bowl and shred meat using two forks. Return meat to slow cooker with 2 cups cooking liquid.

SLOW COOKER MEXICAN PORK STEW WITH SWEET POTATOES

Steps:

• Place pork, sweet potatoes, onion, tomatoes, chiles, chicken broth, cumin, salt, and pepper into the bottom of a slow cooker.
• Cover and cook on Low for 6 to 7 hours. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C). Add lime juice and stir well before serving.

SLOW-COOKER MEXICAN-STYLE PORK STEW

Steps:

• Dry the pork with paper towels, then season with salt and pepper.
• Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.
• Brown half of the pork, about 10 minutes, then add to the slow cooker.
• Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.
• Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.
• Add the onions, chili powder, and 1/4 teaspoon salt.
• Cook until the onions are softened, about 5 minutes.
• Stir in the garlic and cook for 15 seconds.
• Stir in the tomatoes with their juice, scraping up any browned bits.
• Bring to a simmer, then pour into the slow cooker.
• Add the broth, hominy, and oregano to the slow cooker.
• Cover and cook on LOW for 7-8 hours or on HIGH for 5 -6 hours, until the meat is tender.
• Transfer the meat to a large bowl and let cool.
• Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
• When the meat is cool enough to handle, shred it using your fingers, discarding any gristle; add meat back to cooker.
• Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste.

SLOW COOKER ESSENTIALS: MEXICAN SHREDDED PORK

Steps:

• 1. PREP/PREPARE
• 2. Chef's Tip: This recipe can be made two ways: In the oven, or in the slow cooker. If you are using the oven method just follow the recipe as is. If you are going the slow cooker route, follow the recipe; however, instead of using a pot, place all the ingredients into a slow cooker, and allow it to cook on low for 8 - 10 hours.
• 3. Chef's Note: This recipe does not really care what cut of pork roast you are using. As a matter of fact, for this recipe I am using a pork tenderloin, and a pork sirloin roast that I found in my walk-in freezer.
• 4. Gather your Ingredients (mise en place).
• 5. Place a rack in the bottom position, and preheat the oven to 320f (160c).
• 6. Cut the pork roast into thick 1-inch (2.5cm) slabs.
• 7. Mix a bit of salt and pepper with the flour and dust the pork on both sides.
• 8. Place the grapeseed oil and the butter into a large heavy-bottom pot over medium-high heat.
• 9. Chef's Note: The pot needs to be ovenproof, and have a tight-fitting lid.
• 10. When the foaming subsides, give the pot a swirl to mix the oil and butter, and then add the pork.
• 11. Sear until nicely browned on both sides, about 2 minutes per side. Add additional oil, or butter, if needed.
• 12. Remove the pork, from the pot and reserve.
• 13. Reduce the heat on the pot to medium, and add the chopped onions.
• 14. Chef's Note: If the pan is a bit dry, add an additional tablespoon of grapeseed oil.
• 15. Cook until they soften and release their moisture (about 4 - 5 minutes), and use a wooden spoon to scrape up the fonds that developed on the bottom of the pot.
• 16. Add the garlic and cook until fragrant, about 60 seconds.
• 17. Add the coconut sugar, cumin, paprika, and pepper to the pot, and stir to incorporate into the onions and garlic, about 60 seconds.
• 18. Add the tomatoes, vinegar, and chilies, and bring up to the boil.
• 19. Chef's Note: For the can of Rotel tomatoes, I used my homemade version; however, a regular or hot can of Rotel will do just fine. https://www.justapinch.com/recipes/sauce-spread/salsa/diy-essentials-homemade-rotel-tomatoes-chilies.html
• 20. Return the pork to the pot.
• 21. Cover, and in the preheated oven for 4 - 5 hours, or until the pork is falling apart.
• 22. Remove the pork, and shred using two forks.
• 23. Skim any fat off the surface of the sauce with a spoon, or ladle.
• 24. Return the pork to the sauce, and place back into the oven, for about 15 minutes.
• 25. Stir in the lime juice, and serve.
• 26. PLATE/PRESENT
• 27. My favorite way to serve this is over rice, accompanied with some fresh, warm tortillas. But, serve it anyway you please. Enjoy.
• 28. Keep the faith, and keep cooking.

MEXICAN PORK AND CHILE STEW (SLOW COOKER)

Steps:

• 1. In small bowl, mix ancho peppers, guajillo peppers and pasilla peppers. Pour enough boiling water over peppers to cover. Let stand for 20 minutes; drain peppers, discarding water.
• 2. In food processor, mix drained peppers, garlic, cinnamon oregano, cloves and cumin. add 1/2 cup of the chicken broth. Cover and process til mixture is smooth; set aside.
• 3. In large skillet, heat oil over medium heat. Add pork, half at a time, and cook and stir til brown. Transfer pork to 3 1/2 or 4 quart slow cooker. Add onion to skillet; cook and stir for about 6 minutes or til tender. Transfer onion to slow cooker. Add pureed pepper mixture, the remaining 2 1/2 cups broth, the raisins, orange juice and bay leaves.
• 4. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Skim fat from cooking liquid. Discard bay leaves. Add chocolate, brown sugar, vinegar and salt. Stir til chocolate melts. Serve stew with warm flour tortillas. Serves 8

SLOW-COOKER MEXICAN PORK

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.