Tex Mex Pulled Pork Recipes

SLOW COOKER MEXICAN PULLED PORK TACOS

Slow Cooker Mexican Pulled Pork Tacos image

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

Ingredients

For the spice rub:
4 tablespoons chili powder
1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons)
1 tablespoon brown sugar
2 teaspoons ground cumin
1 teaspoon cayenne
1 teaspoon ground oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cinnamon
Scant pinch of ground cloves
For the pork:
3 1/2 pound boneless pork shoulder roast
2 tablespoons extra virgin olive oil
For the tacos:
Sliced avocado
Sliced radishes
Thinly sliced cabbage
Warm tortillas, corn or flour
Fresh squeezed lime juice
Salsa

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

TEX-MEX PULLED PORK (CROCK POT)

Tex-Mex Pulled Pork (Crock Pot) image

Roll up in warmed burrito-size flour tortillas, or serve in taco shells or on burger buns. Serve with shredded lettuce, diced red onion and sour cream as toppings.

Provided by Barb G.

Categories Pork

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) can tomato sauce
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 (4 1/2 ounce) cans diced green chilies
1/4 cup chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 (2 1/2 lb) well-trimmed boneless pork loin roast
1/2 cup chopped cilantro

Steps:

Mix sauce ingredients in a 3-quart or larger crock pot; add pork, then spoon sauce over pork to cover.
Cover cooker and cook on high 3 1/2 hours or on low 8 to 10 hours, until pork is tender; Remove pork to a cutting board and, using 2 forks, pull meat into shreds.
Pour sauce into serving bowl; stir in cilantro and shredded pork and serve.

MEXICAN PULLED PORK TACOS

Mexican pulled pork tacos image

Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share

Provided by Justine Pattison

Categories Dinner, Lunch, Main course, Supper

Time 5h30m

Number Of Ingredients 19

Ingredients

1 ½kg rindless pork shoulder , cut into 6 large chunks
1 red onion , roughly chopped
2 garlic cloves , crushed
2-3 tbsp habanero chilli sauce
3 tbsp tomato purée
juice 2 oranges (around 200ml/ 7 fl oz)
juice 3 large limes (around 75ml/ 2 1/2 fl oz)
3 tbsp white wine vinegar
2 tsp dried oregano
2 tsp ground allspice
2 tsp ground cumin
1 tsp ground nutmeg
½ tsp ground cloves
2 medium red onions , finely sliced
2 tbsp white wine vinegar or cider vinegar
2 tbsp caster sugar
24 corn tacos , warmed
4 Little Gem lettuces , trimmed and finely shredded
soured cream or half-fat crème fraîche

Steps:

Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium

TEX-MEX PULLED PORK

Tex-Mex Pulled Pork image

This came from Woman's Day magazine, slow cooker recipe card. Roll up in burrito size flour tortillas, or serve in taco shells or on hamburger buns, shredded lettuce, diced red onion and sour cream are all great toppings.

Provided by lilkittykt

Categories Easy

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) can tomato sauce (1 cup)
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 (4 1/2 ounce) cans diced green chilies
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
2 1/2 lbs well trimmed boneless pork loin roast
1/2 cup chopped cilantro

Steps:

Mix sauce ingredients in 3 quart or larger slow cooker. Add pork, then spoon sauce over pork to just cover.
Cover cooker and cook on high 3-1/2 hours or on low 8-10 hours, until pork is fork tender, remove pork to cutting board and using 2 forks, pull meat to shreds.
Pour sauce into serving bowl; stir in the cilantro and shredded pork.

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