SLOW-COOKER PORK TACOS
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
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.
SLOW COOKER PULLED PORK FOR TACOS
Seasoned pork cooks all day in the slow cooker. Serve in soft or hard taco shells and top with sour cream, lettuce, tomato, and shredded cheese, or your favorite toppings. Enjoy!
Provided by MANDY5473
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 8h5m
Yield 8
Number Of Ingredients 4
Steps:
- Place pork roast in the bottom of a slow cooker.
- Mix water and taco seasoning together in a separate bowl and pour over pork; add green chiles.
- Cover and cook on Low until fork-tender, about 8 hours. Remove pork and shred with 2 forks.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 3.1 g, Cholesterol 67.1 mg, Fat 15.9 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 5.9 g, Sodium 474 mg, Sugar 1 g
SLOW-COOKER CHIPOTLE-ORANGE PORK TACOS
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Provided by Anna Stockwell
Categories Taco Slow Cooker Pork Oregano Chili Cinnamon Orange Juice Lime Juice Garlic Tortillas Sour Cream Cilantro Onion #cook90 Kid-Friendly Wheat/Gluten-Free Entertaining
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes.
- Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a fork.
- Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in slow cooker through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use in Chile-Orange Pork Stir-Fry.
- Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 2 cups meat to a resealable container and chill for Chile-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 6 cups) to slow cooker along with 1 cup strained juices. Keep warm until ready to use.
- Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos.
- Do Ahead
- Pork can be marinated 1 day ahead. Cover slow cooker insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.
SLOW-COOKER GREEN CHILE PORK TACOS
An authentic filling for tacos, pork tastefully combines with seasoning mix, green chiles and salsa.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 8h25m
Yield 8
Number Of Ingredients 11
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Add pork roast pieces. Cook 6 to 8 minutes, turning occasionally, until well browned on all sides.
- In 3 1/2- to 4-quart slow cooker, place pork. Add water to skillet; cook over medium heat 2 to 3 minutes, scraping up browned bits. Pour over pork. Top pork with taco seasoning mix and chiles.
- Cover and cook on Low heat setting 7 to 8 hours.
- Remove pork from cooker to cutting board. Pull pork into bite-size chunks, using 2 forks. Return pork to juices in cooker.
- Place cheese and salsa in separate serving bowls. On serving platter, arrange cheese, salsa, tomato, cilantro and lime pieces. Warm tortillas as directed on package. Spoon pork onto tortillas, using slotted spoon; top with cheese, tomato, cilantro and salsa. Squeeze lime juice over fillings. Fold tortillas in half over filling.
Nutrition Facts : Calories 580, Carbohydrate 35 g, Cholesterol 135 mg, Fat 2, Fiber 0 g, Protein 47 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 2 g, TransFat 0 g
SMOKY PORK TINGA TACOS (SLOW COOKER)
This is a Rick Bayless recipe, from his book Mexican Everyday. I am posting as it is in his cookbook. Note, when I made this, I used the full 4 chilies in adobo sauce and although my husband and I REALLY seriously like heat in our food, this was almost too hot. So if you are sensitive, you may want to cut back on those. We really enjoyed this recipe, I hope someone will try it and hopefully enjoy it as well. This makes enough for 12 people to have 2 each.
Provided by TexasKelly
Categories Pork
Time 6h10m
Yield 24 soft taco's, 12 serving(s)
Number Of Ingredients 14
Steps:
- Spread potatoes over bottom of a slow cooker and top with pork. In a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, worcestershire, oregano, garlic, optional onion and 1 1/2 tsp salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
- When you are ready to eat, fry the optional chorizo in a medium skillet until thoroughly done, about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
- If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.
- Taste & season with additional salt if you think it needs it.
- Serve with warm tortillas, crumbled fresh cheese & avocado.
- Note: If you do not have a slow cooker, it says you can do this in a medium sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300 degree oven for 2 to 2 1/2 hours until pork is completely tender.
SLOW-COOKER PINEAPPLE-PORK TACOS
Give a Mexican standard a Caribbean edge when you fill ready-made taco shells with slow-cooked pork, pineapple, and lime along with traditional fillings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle with taco seasoning mix. Cover; cook on Low heat setting 7 to 9 hours or until pork pulls apart easily with fork.
- Remove pork from slow cooker; shred pork. Stir into liquid in slow cooker. Stir in pineapple and lime juice.
- To serve, divide pork among taco shells (about 1/4 cup each), and top with remaining ingredients.
Nutrition Facts : Calories 360, Carbohydrate 22 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 6 g, TransFat 2 g
SLOW COOKER PULLED PORK TACOS
Make and share this Slow Cooker Pulled Pork Tacos recipe from Food.com.
Provided by LooWho
Categories One Dish Meal
Time 4h10m
Yield 18 tacos, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 4-6 quart slow cooker, combine salsa, chili powder, oregano, cocoa and salt.
- Add pork and turn to coat.
- Cook covered on high 4-5 hours or low 7-8 hours.
- Shred with 2 forks and stir into cooking liquid.
- Serve with warm tortillas, cilantro, lime, salsa and anything else you like in your tacos or burritos.
Nutrition Facts : Calories 673.1, Fat 41, SaturatedFat 13.8, Cholesterol 134.3, Sodium 1014.1, Carbohydrate 40.6, Fiber 7.9, Sugar 3.5, Protein 37.8
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
SLOW-COOKER ENCHILADA PORK TACOS WITH SWEET-CORN SLAW
Top these easy summertime enchilada pork tacos or burritos-your choice-with a sweet summer corn slaw.
Provided by Tieghan Gerard
Categories Entree
Time 8h30m
Yield 4
Number Of Ingredients 18
Steps:
- Spray 4-quart slow cooker with cooking spray.
- Add Pork ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.
- Meanwhile, make Sweet Summer Corn Slaw. Heat grill on high. Brush corn with olive oil, and season with salt and pepper. Wrap corn in 1 layer of foil. Place on grill. Cook 10 minutes, rotating corn 3 times. Cook 10 to 15 minutes longer; remove foil, and cook corn 5 minutes longer. Remove corn from grill, and allow to cool 5 minutes. Use sharp knife to cut off corn kernels, and add kernels to medium bowl.
- To same bowl, add remaining slaw ingredients and a pinch of salt. Toss well; cover and place in the fridge until ready to serve.
- When pork is cooked and falling apart, remove it from slow cooker, and allow to cool slightly. Shred pork with 2 forks, and drizzle with sauce left in slow cooker.
- To assemble tacos, place a little warm pork in warmed 6-inch tortilla; top with sliced avocado and slaw. Sprinkle with cheese. Repeat to use remaining 6-inch tortillas.
- To assemble burritos, heat one 8-inch tortilla at a time in microwave 30 seconds. Working quickly, layer cheese, hot rice, warm pork, black beans and slaw toward 1 end of tortilla. Fold sides over the line of ingredients, and roll up tortilla (try to roll tight). Repeat to use remaining 8-inch tortillas.
Nutrition Facts : ServingSize 1 Serving
GINA'S SLOW COOKER PORK BUTT (OR SHOULDER) TACOS
Categories Pork
Number Of Ingredients 10
Steps:
- put chopped onion on the bottom of the slow cooker make a paste with the seasoning and the lime juice spread paste on the outside of the pork place pork on top of the onions in the slow cooker put peppers on top pour enchilada sauce around the pork cook on low in slow cooker for 9 hours put more lime or cilantro when finished if desired Serve in warm tortillas with taco fixin's!
SLOW COOKER PULLED PORK TACOS
Slow cooked meals I find to be a delight, both to prepare for ease but also for the tender meat. You can reduce the cooking time if you place the slow cooker on high. We made this with 3.5 lbs of pork and had more than enough meat for 6 servings. I would also reduce the chicken broth as we found there was too much liquid.
Provided by Deantini
Categories Pork
Time 10h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.
- Add onions, garlic and chili powder to Dutch oven; fry, stirring occasionally, until onions are softened, about 4 minutes.
- Add chicken stock, stirring to scrape up brown bits from bottom of pan; scrape into slow cooker. Cover and cook on low for 10 hours or until pork is tender.
- If you do not have time, you could omit step 1-3 and just add everything to the cooker as it is. I think that step 1-3 does add flavour, though.
- Transfer pork to cutting board. Trim off excess fat; with 2 forks, shred pork. Return pork to slow cooker.
- Add corn, salsa and tomato paste. Cover and cook on high for 15 minutes or until thickened. Stir in coriander.
- Serve in bowl along with basket of taco shells for everyone to spoon mixture into.
- Serve lettuce, tomatoes cheese and sour cream in separate small bowls for everyone to garnish tacos.
Nutrition Facts : Calories 1141.7, Fat 80.5, SaturatedFat 30.2, Cholesterol 232.3, Sodium 1112.1, Carbohydrate 44.9, Fiber 5.2, Sugar 6.2, Protein 59.3
SLOW-COOKER PULLED PORK TACOS
The slow cooker does so many things well-including pork shoulder. Toss one in with seasonings this morning, and enjoy awesome tacos tonight!
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Cut meat into large chunks; place in slow cooker. Sprinkle with cumin. Add barbecue sauce and orange juice; cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours). Remove meat from slow cooker; cut into small pieces or shred with 2 forks. Place in medium bowl. Add salsa and 1 cup of the cooking liquid; mix lightly.
- Spoon meat mixture into taco shells; top with avocados, cabbage and cheese. Serve each with a lime piece to squeeze over tacos before serving.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SLOW COOKER PORK TACOS WITH HOISIN AND GINGER
This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas that recall the soft pliancy of Chinese bao. Cooking time will vary depending on the slow cooker you're using, but generally the meat begins to fall apart nicely in the neighborhood of 5 to 7 hours. And of course you don't need a slow cooker. To make the dish in a covered dutch oven, cook in a 325-350 degree oven for 4 or 5 hours, or until the meat shreds easily from the bone.
Provided by Sam Sifton
Categories dinner, tacos, main course
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Prepare the pork: Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.
- Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.
- Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork. Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.
- Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.
- Shred the pork with a pair of forks. Discard bones. Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.
SLOW-COOKER ENCHILADA PORK TACOS WITH SWEET-CORN SLAW
Top these easy summertime enchilada pork tacos or burritos-your choice-with a sweet summer corn slaw.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Spray 4-quart slow cooker with cooking spray.
- Add Pork ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.
- Meanwhile, make Sweet Summer Corn Slaw. Heat grill on high. Brush corn with olive oil, and season with salt and pepper. Wrap corn in 1 layer of foil. Place on grill. Cook 10 minutes, rotating corn 3 times. Cook 10 to 15 minutes longer; remove foil, and cook corn 5 minutes longer. Remove corn from grill, and allow to cool 5 minutes. Use sharp knife to cut off corn kernels, and add kernels to medium bowl.
- To same bowl, add remaining slaw ingredients and a pinch of salt. Toss well; cover and place in the fridge until ready to serve.
- When pork is cooked and falling apart, remove it from slow cooker, and allow to cool slightly. Shred pork with 2 forks, and drizzle with sauce left in slow cooker.
- To assemble tacos, place a little warm pork in warmed 6-inch tortilla; top with sliced avocado and slaw. Sprinkle with cheese. Repeat to use remaining 6-inch tortillas.
- To assemble burritos, heat one 8-inch tortilla at a time in microwave 30 seconds. Working quickly, layer cheese, hot rice, warm pork, black beans and slaw toward 1 end of tortilla. Fold sides over the line of ingredients, and roll up tortilla (try to roll tight). Repeat to use remaining 8-inch tortillas.
SLOW COOKER PULLED PORK TACOS
Slow Cooker Pulled Pork Tacos are unbelievably tender, juicy, versatile, and easy to make in your Crock-Pot! They are great for large crowds, busy nights, and make-ahead meals.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Mix together the ingredients for the bbq seasoning in a small bowl. As well, you can purchase bbq seasoning. Use your favorite or this is a good one.
- I like to trim off any large pieces of fat but you can leave them on. It's a personal preference. Rub the pork shoulder with the bbq seasoning on all sides. Place the pork shoulder in the slow cooker.
- Whisk the apple cider vinegar, Worcestershire sauce, and liquid smoke in a small bowl, Carefully pour over the pork roast in the slow cooker.
- Cook on low heat for 8 hours until tender. (I really don't like this recipe as well when it's cooked on high.)
- Remove the pork from the slow cooker and shred using two forks. Return the meat back to the slow cooker and turn to warm.
- You can serve this meat on buns, in quesadillas, in tacos, on a salad, or over tortilla chips.
- HowToSection For tacos Array
SLOW-COOKER PORK TACOS
Create unbelievably tender pork tacos with the help of a slow cooker! Come home to these Slow-Cooker Pork Tacos and serve them in tortillas.
Provided by My Food and Family
Categories Home
Time 6h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cook meat, in batches, in large skillet sprayed with cooking spray on medium-high heat 6 to 8 min. or until evenly browned, stirring occasionally and spooning each browned batch into slow cooker before browning the next batch.
- Reserve 1/4 cup onions. Add remaining onions to meat in slow cooker along with the nacho slices, salsa and garlic; mix well. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); drain.
- Warm tortillas. Serve topped with meat mixture, reserved onions and remaining ingredients.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
SLOW COOKER PORK TACOS
Steps:
- 1. Place pork in slow cooker. 2. Mix together remaining ingredients in a bowl and pour over pork tenderloin. 3. Cook on low for 8 hours or on high for 5 hours. 4. Using two forks, shred pork tenderloin in slow cooker. Give the mixture a stir and cook for an additional 30 minutes. 5.Serve on a tortilla with your choice of toppings.
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