SLOW-COOKED PORK TACOS
This wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. -Kathleen Wolf, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine all ingredients except tortillas and toppings. Cook, covered, on high until meat is tender, 4-5 hours. , Shred pork with two forks. Serve in tortillas; top as desired.
Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 596mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
SMOKY SPICY SLOW-COOKED PORK TACOS RECIPE BY TASTY
Here's what you need: boneless pork shoulder, achiote paste, McCormick dark chili powder, ancho chile powder, hot chipotle chili powder, onion powder, garlic powder, dried oregano, cumin, salt, pepper, white vinegar, pineapple juice, medium onion
Provided by Elizabeth Jones
Categories Appetizers
Yield 15 servings
Number Of Ingredients 14
Steps:
- Mix all dry ingredients together in a bowl.
- Add white vinegar and mix spices together, dissolving the achiote paste. Then, add the mango or pineapple juice.
- In your crock pot, lay down a layer of sliced onions.
- Pour in just enough of the marinade to cover the bottom of the crock pot. Then, place your meat into the crock pot.
- Pour the rest of the marinade into the crock pot, completely coating the meat.
- Lay the remainder of the sliced onions on top of the meat.
- Place the lid on the crock pot and cook on low for 10 hours or overnight.
- Remove the tender cooked meat from the crock pot, leaving the juices in the crock pot. Then, shred the meat and return to the crock pot. Combine the meat and juices well.
- Serve meat in soft, warm tortillas alongside desired garnishes of choice. (Garnish: Diced onion, chopped cilantro, lime wedges and salsa)
Nutrition Facts : Calories 322 calories, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 30 grams, Sugar 1 gram
SMOKY PORK & BLACK BEAN TACOS
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
- Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
- Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
SMOKY PORK TINGA TACOS (SLOW COOKER)
This is a Rick Bayless recipe, from his book Mexican Everyday. I am posting as it is in his cookbook. Note, when I made this, I used the full 4 chilies in adobo sauce and although my husband and I REALLY seriously like heat in our food, this was almost too hot. So if you are sensitive, you may want to cut back on those. We really enjoyed this recipe, I hope someone will try it and hopefully enjoy it as well. This makes enough for 12 people to have 2 each.
Provided by TexasKelly
Categories Pork
Time 6h10m
Yield 24 soft taco's, 12 serving(s)
Number Of Ingredients 14
Steps:
- Spread potatoes over bottom of a slow cooker and top with pork. In a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, worcestershire, oregano, garlic, optional onion and 1 1/2 tsp salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
- When you are ready to eat, fry the optional chorizo in a medium skillet until thoroughly done, about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
- If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.
- Taste & season with additional salt if you think it needs it.
- Serve with warm tortillas, crumbled fresh cheese & avocado.
- Note: If you do not have a slow cooker, it says you can do this in a medium sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300 degree oven for 2 to 2 1/2 hours until pork is completely tender.
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SLOW COOKER PORK TACOS RECIPE (SO EASY!) - COOKING CLASSY
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5/5 (1)Total Time 6 hrs 5 minsCategory Main CourseCalories 580 per serving
- Place ancho chiles, pasilla chiles and unpeeled garlic in a microwave safe medium mixing bowl, pour 3 Tbsp water over peppers then microwave on high power, 2 - 3 minutes until peppers are soft and pliable.
- Trim large pieces of fat from pork roast, then cut into chunks (about 6 - 8). Season pork all over with salt and pepper (just keep in mind you can add more salt later but can't take it out, so go lightly with the salt, especially considering there's plenty in the sauce mixture).
SMOKY SLOW COOKER PORK TACOS RECIPE | FOODIECRUSH.COM
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4.2/5 (8)Total Time 15 hrs 30 minsCategory Main CourseCalories 351 per serving
- Place the pork shoulder in a 6 1/2 to 8 quart slow cooker. In a medium size bowl, mIx the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hours, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.
- Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.
- Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.
- While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to 1/4 its original volume.
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