Best Slow Cooker Shredded Pork Recipes

SLOW COOKER PUERTO RICAN SHREDDED PORK

Steps:

• Heat oil in a large skillet over medium-high heat.
• Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.
• Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.
• Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
• Turn slow cooker to Low and cook for 8 hours.
• Remove pork to a cutting board. Shred meat using 2 forks.
• Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.
• Look on Low until the meat is again hot, 15 to 20 minutes.

SLOW-COOKER SOUTHWEST SHREDDED PORK

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, beans, chiles, onions, bell pepper and taco seasoning mix. Add pork shoulder; turn to coat.
• Cover; cook on Low heat setting 8 to 9 hours or until very tender. Remove pork from slow cooker; when cool enough to handle, shred meat with fork. Stir shredded pork back into mixture in slow cooker. Serve with rice; top with remaining ingredients.

SHREDDED SLOW-COOKER PORK TACOS

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.

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.

SEASONED SHREDDED SLOW COOKER PORK

Steps:

• Place meat in a slow cooker and add water.
• Sprinkle taco seasoning mix over meat.
• Cover and cook on high for 4-5 hours OR low for 6-8 hours.
• Shred meat with two forks and return to pot for 5 minutes more.
• Serve as suggested above.

SLOW COOKER SHREDDED PORK

Steps:

• 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.