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-COOKED SHREDDED PORK
The tasty pork filling for these sandwiches requires very little work because it's prepared in the slow cooker. The mild, sweet sauce is appealing. -Shirleymae Haefner, O'Fallon, Missouri
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. Top with onion. Combine the beer, chili sauce, brown sugar and horseradish; pour over pork and onion. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. , Remove pork; shred with 2 forks. Return meat to cooking juices; heat through. Use a slotted spoon to serve on rolls.
Nutrition Facts : Calories 413 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 847mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 2g fiber), Protein 29g protein.
SLOW COOKER ESSENTIALS: MEXICAN SHREDDED PORK
This is an excellent South-of-the-Border recipe for some yummy shredded pork. I played with the spices until I hit all the right flavor notes. Not too hot - Not too mild. Not too sweet - Not too sour. Just good flavors that will have you coming back for more. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Pork
Time 8h30m
Number Of Ingredients 22
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.
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
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