SLOW-COOKER PULLED PORK
Bring out your inner BBQ master with this Slow-Cooker Pulled Pork recipe. Just 10 easy minutes of prep, and then let the slow cooker do most of the work for you. Once the pork roast is cooked and tender, shred it up and choose your level of spice by adding in your family's favorite BBQ sauce for delicious smoky or spicy pulled pork that makes you the kitchen hero.
Provided by By Sarah Caron
Categories Entree
Time 7h45m
Yield 4
Number Of Ingredients 7
Steps:
- In small bowl, stir together paprika, salt, garlic powder and brown sugar.
- Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
- Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
- Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
- Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.
Nutrition Facts : Calories 670, Carbohydrate 31 g, Cholesterol 175 mg, Fat 2, Fiber 1 g, Protein 60 g, SaturatedFat 12 g, ServingSize About 1 Cup, Sodium 1410 mg, Sugar 24 g, TransFat 0 g
MEXICAN STYLE SHREDDED PORK
This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!
Provided by TORA.V
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
- Cover, and cook 7 hours on Low.
- In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
- Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g
CARNITAS (MEXICAN SLOW COOKER PULLED PORK)
Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.
Provided by Nagi | RecipeTin Eats
Categories Slow cooking
Time 6h15m
Number Of Ingredients 10
Steps:
- Rinse and dry the pork shoulder, rub all over with salt and pepper.
- Combine the Rub ingredients then rub all over the pork.
- Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
- Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
- Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
- Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
- If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.
Nutrition Facts : ServingSize 205 g, Calories 578 kcal, Carbohydrate 1.7 g, Protein 45 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 173 mg, Sodium 616 mg, Sugar 0.5 g, UnsaturatedFat 23.1 g
SLOW COOKER MEXICAN PULLED PORK TACOS
Try these pulled pork tacos made with slow cooker Mexican pulled pork! The pork is rubbed with spices, slow-cooked, shredded and served with tortillas in tacos or burritos.
Provided by Elise Bauer
Categories Dinner Slow Cooker
Time 8h20m
Yield 12
Number Of Ingredients 21
Steps:
- Brown the roast: Heat the olive oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stove top, use that. Otherwise, use a separate pan.) Place the roast in the pan and brown on all sides.
- Serve warm: Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.
Nutrition Facts : Calories 421 kcal, Carbohydrate 3 g, Cholesterol 119 mg, Fiber 1 g, Protein 31 g, SaturatedFat 11 g, Sodium 483 mg, Sugar 1 g, Fat 31 g, ServingSize Serves 8, UnsaturatedFat 0 g
SLOW COOKER MEXICAN PULLED PORK
This delicious Slow Cooker Pork Carnitas recipe is tender and juicy, yet simple to make. Mexican pulled pork is great to have on hand for carnitas tacos, burrito bowls, salads, sandwiches and more.
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner Sandwiches/Burgers/Tacos
Time 8h10m
Number Of Ingredients 11
Steps:
- Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
- Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
- Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
- Place the meat on top of the onion mixture and set cook on low for 8-9 hours. Total cooking time will vary for different roasts.
- After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
- Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
- Optional Step: To create crispy carnitas, heat a heavy skillet (cast iron is best) over medium high heat. When pan is hot, add 1 tablespoon of oil. Add the carnitas in batches, careful not to crowd the pan. Drizzle a few tablespoons of the cooking liquid from the crock pot over the meat as it fries. Once bottom is crispy, turn the meat, until desired crispiness is reached.
MEXICAN PULLED PORK
My favorite easy way to cook pork for burritos or taco filling. I prefer using a slow cooker for this so I don't have to watch it. If you do it on the stove top, be careful not to burn it. Simmer slowly, stir frequestly. It will take about 3-4 hours on the stove or 6-8 in the crockpot.
Provided by kmalavey
Categories Very Low Carbs
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pan until hot.
- Add pork, stir until browned.
- Add onion, garlic and chilies, cook and stir until onions are tender.
- Add all spices and stir.
- Add enough water to just cover meat.
- Put in crock-pot on Hi for 6-8 hours until meat shreds. (You can help it by pulling meat apart with forks or by pressing meat onto side of pan when almost done.).
- If not using crock-pot, simmer on top of stove on low heat for 3-4 hours until meat shreds, adding more water if needed to prevent sticking.
- Serve with taco shells or as burritos with beans, sour cream, guacamole, etc.
CROCKPOT MEXICAN PULLED PORK
I made this last night and both my husband and I think that this has been the best home-made carnitas so far.we wrapped it in flour tortillas together w/ lime cilantro brown rice,black beans,salsa cruda,diced avocado,cheese,sour cream and tapatio hot sauce.we loved it!
Provided by sashas kitchen
Categories Pork
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- trim the visible fat from the pork.
- place 1 can tomatoes on the bottom of the crockpot,follow w/ pork,garlic and onion,sprinkle the taco seasoning evenly on the top,then cover w/ cilantro.(note:this can be done the night before,just leave it in the fridge,the flavor will blend!).
- cook on high for the 1st 3 hrs and on low for another 5 hours.
- remove the pork and shred it,return to the crockpot,mix w/ juice.
SLOW COOKED PORK CARNITAS (MEXICAN PULLED PORK)
Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!
Provided by Gina
Categories Dinner
Time 8h40m
Number Of Ingredients 11
Steps:
- Season pork with salt and pepper.
- In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes.
- Remove from heat and allow to cool.
- Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers all the way in so you no longer see them.
- Season pork generously with cumin, adobo, sazon, oregano all over.
- Pour chicken broth in the crockpot, add bay leaves and chipotle peppers.
- Place pork in crock pot and cover.
- Cook low for 8 hours.
- After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom.
- Remove bay leaves and adjust salt and cumin as needed.
- Let it cook another 15-30 minutes.
Nutrition Facts : ServingSize 1 /2 cup, Calories 160 kcal, Carbohydrate 1 g, Protein 20 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 69 mg, Sodium 397 mg
PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)
Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas (NO LARD), with a perfect crisp finish!
Provided by Karina - Cafe Delites
Categories Dinner
Time 10h10m
Number Of Ingredients 11
Steps:
- Rinse and pat dry pork with a paper towel.
- In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
- Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
- Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
Nutrition Facts : Calories 228 kcal, Carbohydrate 7 g, Protein 28 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 282 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
25 EASY MEXICAN CROCKPOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mexican meal in 30 minutes or less!
Nutrition Facts :
SLOW COOKER MEXICAN PULLED PORK
The perfect burst of Mexican flavors paired with slow-cooked pulled pork makes an ideal base for tacos that everyone will love. Serve with small corn or flour tortillas and taco fixings. We like black beans, diced tomatoes, avocados, cheese, and lettuce.
Provided by brewcity cookin
Categories World Cuisine Recipes Latin American Mexican
Time 8h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 8.6 g, Cholesterol 69.8 mg, Fat 16.7 g, Fiber 2.1 g, Protein 19.2 g, SaturatedFat 5.9 g, Sodium 921.6 mg, Sugar 3 g
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CROCKPOT PORK CARNITAS (BEST MEXICAN PULLED PORK ...
From carlsbadcravings.com
Reviews 174Total Time 6 hrs 15 mins
- Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to cutting board until cool enough to handle.
- Meanwhile, whisk together all of the Wet Spice Rub ingredients in a medium bowl. When pork is cool enough, massage Wet Spice Rub evenly all over then transfer pork to slow cooker. Add orange juice, lime juice, liquid smoke, and 2 bay leaves to slow cooker. Top pork with onions and jalapeno. Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork.
- Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20 minutes. Meanwhile, preheat oven to 450 degrees F. Line 2 baking sheets with foil.
- After 20 minutes, remove pork (do NOT discard juices in slow cooker) and add shredded pork to both baking sheets in an even layer. Drizzle with some of the remaining juices (about 1/4 cup) and bake for 15 minutes then broil to desired crispiness, watching closely so meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss.
CROCK-POT MEXICAN PORK AND BAKED TAQUITOS - BAREFEET …
From barefeetinthekitchen.com
Reviews 12Estimated Reading Time 3 minsServings 24
- Place the roast in the crock-pot and sprinkle the spices all over it. Add the water and cover with the lid. Cook on LOW for 6-7 hours if frozen or 4-5 hours if thawed. Alternatively, you can cook the roast on HIGH for 3-4 hours if frozen or 2-3 hours thawed. When the roast is tender enough to shred, gently pull it apart with tongs or with two forks. Break it into bite size pieces and toss the pieces in any juices left in the bottom of the pot.
- If you are making taquitos, place a dry skillet over medium high heat. Warm the tortillas in the skillet, one at a time, they will become soft and pliable and it will be easier to roll them without cracking the tortillas. You can also warm 1/4 cup of oil in the skillet and then dip each tortilla in the oil prior to rolling them.
- Preheat the oven to 350 degrees. Set out a large baking sheet. Place a warmed tortilla on the sheet, layer a tablespoon or so of cheese across the center of the tortilla and then a few tablespoons of the pulled pork. Roll the tortilla around the filling and place it seam side down on the baking sheet.
- Once all of the taquitos are rolled, bake until lightly browned and crisp on the edges. Serve with the condiments of your choice. Enjoy!
CROCK POT MEXICAN PULLED PORK SANDWICHES - ¡HOLA! JALAPEÑO
From holajalapeno.com
5/5 (5)Servings 6Cuisine Mexican-AmericanTotal Time 9 hrs
- Crumble achiote paste into the blender. Add orange juice, lime juice, and salt. Blend on high until combined.
- Line the inside of the slow cooker with banana leaves, if using. Place pork shoulder in banana leaves, and pour achiote marinade over pork. Add garlic. Cover top with banana leaves. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
- Meanwhile make the pickled vegetables. You can use any vegetables you’d like here, whatever is colorful in the market, the vegetables listed are just a suggestion. Whatever vegetable you use, trim it, peel it if necessary, and remove the seeds. Cut into thin julienne strips and toss together in a heat-proof bowl.
- Heat water, vinegar, sugar, and salt over medium-high heat in a small saucepan. Whisk to dissolve sugar then bring to a boil. Pour hot pickling mixture over vegetables and let cool. Cover and refrigerate until cold. Mix with cilantro.
SLOW COOKER PORK CARNITAS CROCK POT RECIPE - BAKE IT WITH LOVE
From bakeitwithlove.com
5/5 (1)Calories 294 per serving
- Combine taco seasoning mix, chipotle peppers (diced) and the adobo sauce they are packed, and olive oil in a small bowl. Coat all sides of your pork shoulder with the seasoning mixture.
- Place seasoned pork shoulder portion into your slow cooker and set to low temperature (to cook for 8 hours) or high temperature (to cook for 6 hours). Squeeze fresh oranges or add orange juice directly onto the pork in the slow cooker.
- Cover and cook for 6-8 hours, then remove the pork to a large serving plate or platter and shred. Skim fat from the liquid left in the crock pot and ladle about 1 cup portion (if using about half of your shredded pork) into a bowl for pan frying your cooked pork carnitas meat.
- Heat a large skillet or frying pan to medium high heat and brown the pulled pork, adding the liquid in gradually while cooking. When the liquid has steamed off, add more about a ladle full at a time until the pork carnitas meat is browned and slightly crispy on the ends. Serve immediately and enjoy!
MEXICAN PORK IN THE INSTANT POT OR CROCK-POT - PITCHFORK ...
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4.4/5 (9)Total Time 1 hr 50 minsCategory Main Course, Main DishCalories 466 per serving
- Add pork roast to a pressure cooker. Rub pork roast with olive oil. Sprinkle spice mixture over pork roast. Gently rub to help it stick to the pork roast.
- In a separate bowl, add orange, lime, and lemon juice, and soy sauce. Whisk together. Pour in the pressure cooker. Pour it next to the pork so the liquid doesn't wash seasonings off of the roast.
- Set pressure cooker to high pressure and cook for 90 minutes. After cooking time, allow the pressure cooker to naturally release.
CROCK POT MEXICAN PULLED PORK TACOS - FLOUR ON MY FACE
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Ratings 1Category Main DishCuisine AmericanTotal Time 5 hrs 8 mins
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MEXICAN PULLED PORK CROCK POT RECIPE - TAMMILEE TIPS
From tammileetips.com
Cuisine MexicanTotal Time 8 hrs 15 minsCategory EntreeCalories 441 per serving
- Stir the soup, water, chili powder, brown sugar, cumin and cinnamon in a 6-quart slow cooker. Add the pork and turn to coat.
- Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Remove the pork to a cutting board. Using 2 forks, shred the pork. Add the chocolate to the cooker and stir until melted. Return the pork to the cooker.
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MEXICAN PULLED PORK - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
5/5 (1)Total Time 6 hrs 5 minsCategory Main DishesCalories 313 per serving
- Rinse and pat dry the pork roast. Rub the taco seasoning all over the pork roast. Place the roast in the slow-cooker with the fat cap facing up. Pour the orange juice over the roast.
- Cover with the lid and cook on LOW for 10-11 hours or on HIGH for 6-7 hours, until the pork is tender and falling apart. (If the fat cap is still intact over the roast, pull the biggest pieces of it off and discard.)
- Pull the roast apart with tongs or with two forks. Shred it gently, leaving plenty of bite-size pieces. Toss the pork in any juices left in the bottom of the pot. Serve with a lime to squeeze over the meat, if desired.
- Spread about 2 cups of the cooked pork across a nonstick skillet over medium high heat. Press it flat and let it cook about 2 minutes, until browned and most juices have been absorbed. Stir or flip it over and sear the other side, leaving plenty of juicy bites along with the crispy edges.
CRISPY CROCKPOT CARNITAS (MEXICAN PULLED PORK) - JZ EATS
From jz-eats.com
Ratings 12Calories 184 per servingCategory Main Course
- In a small bowl, combine 2 tbsps light brown sugar, 1/2 tsp dried oregano, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 2 tsps paprika, and 2 tsps cumin. Rinse the pork under cold water and pat dry with a paper towel. Rub the spice mixture over all sides of the pork.
- Line the bottom of the slow cooker with the sliced white onion, orange juice, and lime juice. Add the pork and cook on low for 7-8 hours.
- When the pork is finished cooking, preheat the broiler to high and remove the pork from the slow cooker and shred the meat with two forks. Arrange the pulled pork in a single layer on a baking sheet and sprinkle one tbsp of brown sugar and 1 tsp of paprika over the meat. Place the baking sheet on the top rack of the oven and broil for 5-6 minutes until the pork is charred and crispy (not burnt).
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- Rinse pork shoulder with cold water and pat dry with a paper towel. Cut pork shoulder into large pieces (approximately 1” pieces)
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