SLOW COOKER CHIPOTLE PORK
This slow cooker chipotle pork recipe is an easy dinner that can be eaten in a variety of ways. A versatile, easy and delicious meal! Low carb, Paleo and a great freezer meal.
Provided by Denise Wright (MyLifeCookbook.com)
Categories Main Course
Time 6h20m
Number Of Ingredients 17
Steps:
- Cut slits in the pork roasts and stuff the slices of garlic cloves in the holes. Do this with all the garlic slices all around the roast.
- Mix all the dry spices (salt, pepper, onion powder, garlic powder, cumin, chili powder, oregano and ground coriander) and rub liberally into the pork roast.
- Add the olive oil to a large pan and heat to medium high.
- Brown the roast on all sides. About 2-3 minutes on each side. Then set aside.
- To the slow cooker add your onion, bell peppers, chipotle peppers and apple cider vinegar and stir well.
- Place the roast on top of the vegetables and cook for 6-8 hours until the meat can fall apart with a fork.
- When down, shred the pork in the crock pot and mix well into the vegetables and sauce.
- Serve with the limes so that everyone can sqeeze some lime juice over their dishes before eating.
- Eat over rice or in tacos or burritos. Garnish with avocados, cilantro, sour cream, cheese or whatever you like.
Nutrition Facts : Calories 663 calories, ServingSize 1, UnsaturatedFat 0 grams unsaturated fat
SLOW-COOKER CHERRY CHIPOTLE PULED PORK WITH CILANTRO LIME SLAW RECIPE - (4.5/5)
Provided by cecelia26_
Number Of Ingredients 23
Steps:
- 1. Rub pork shoulder evenly with salt and pepper. In a large sauté pan, heat oil over high heat. Place pork shoulder roast in sauté pan and sear each side until browned, about 3 minutes a side. Once roast is browned place it in slow cooker. 2. In a bowl, stir to combine ketchup, apple cider, vinegar, brown sugar, chipotle peppers, adobo sauce, and cinnamon. Pour over pork roast and add cherries and garlic to slow cooker. 3. Cover and cook on low for 8 hours or on high for 4 hours. 4. To create Cilantro Lime Slaw, whisk to combine canola oil, white wine vinegar, cilantro, lime juice, mayonnaise, salt and pepper in a large bowl. Add coleslaw and toss to evenly coat coleslaw with dressing. 5. When pork shoulder roast is finished cooking and is fork tender, remove roast from slow cooker and place on a cutting board. With a fork, pull roast until shredded. Return pulled pork to slow cooker and stir to coat with remaining cooking juices. 6. Serve alone or on sandwich or slider buns topped with slaw.
PULL-APART PORK WITH HONEY CHIPOTLE
Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what's not to like? Serve this simple make-ahead meal with all the trimmings
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 4h40m
Yield Serves 8 as part of a buffet
Number Of Ingredients 5
Steps:
- Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
- Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
- Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
- Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.
Nutrition Facts : Calories 267 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 35 grams protein, Sodium 0.5 milligram of sodium
CARIBBEAN CHIPOTLE PORK SLIDERS
Our favorite pulled pork sliders combine the heat of chipotle peppers with cool tropical coleslaw. The robust flavors make these a big hit with guests. -Kadija Bridgewater, Boca Raton, Florida
Provided by Taste of Home
Categories Appetizers Lunch
Time 8h35m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.
Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 430mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 16g protein.
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