SLOW-COOKER MEXICAN PORK
Slow down the kitchen frenzy with a hearty black bean and pork dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h10m
Yield 4
Number Of Ingredients 5
Steps:
- In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles.
- Cover; cook on Low heat setting 6 to 8 hours.
- Stir in beans. Cover; cook on Low heat setting about 5 minutes or until beans are hot. Sprinkle with cheese.
Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 70 mg, Fat 1, Fiber 10 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 6 g, TransFat 0 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
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 PORK CARNITAS
This is a shredded spin on carnitas. In Spanish, carnitas means "little meats." The traditional Mexican dish is typically made from pork, but can also be made from beef. This is a slow-cooked version of the otherwise braised or slow-roasted techniques. Once shredded, the meat is often served with cilantro, onion, salsa, guacamole, refried beans, and tortillas. Serve over cabbage slaw in a soft tortilla.
Provided by clifford
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 8
Number Of Ingredients 15
Steps:
- Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
- Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
- Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 12.1 g, Cholesterol 82.2 mg, Fat 11 g, Fiber 4.5 g, Protein 31 g, SaturatedFat 3.8 g, Sodium 607.9 mg, Sugar 1.6 g
SLOW COOKER MEXICAN PORK
Easy, hearty black bean and pork dish that is wonderful over rice or noodles. Let your individual taste guide your selection of salsa (mild, medium, hot). Recipe meant for a 3-4 quart slow cooker. I recommend doubling the recipe for bigger slow cookers or else the meal will burn.
Provided by Lady-Jay Gray
Categories Pork
Time 6h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix pork, salsa and chiles in slow cooker.
- Cover; cook on low heat for 6 to 8 hours.
- Stir in black beans. Cover again and cook on low heat for another 5 minutes or until beans are hot.
- Sprinkle with cheese.
- Serve over hot rice or noodles or spoon into tortillas.
Nutrition Facts : Calories 447.2, Fat 18.7, SaturatedFat 7.4, Cholesterol 97.7, Sodium 1081.9, Carbohydrate 30.6, Fiber 9.5, Sugar 6.2, Protein 40.8
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- Pour the tomatoes into the crockpot. Place the pork on top, fat side up. Add the other ingredients, reserving some of the cilantro for garnishing. You don't even need to chop the garlic—just peel it and fling it in there.
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