PORK TACOS RECIPE RECIPES

Name: Slow-Cooker Pork Tacos
Prep time: 25 min
Cook time: 5 h 11 min
Total time: 5 h 36 min
Yield: about 8 servings
Ingredients: 3 whole ancho chiles; 3 whole pasilla chiles; 4 cloves garlic, unpeeled; 2 to 3 chipotles in adobo sauce; 1/2 medium white onion, roughly chopped; 3 tablespoons extra-virgin olive oil; 2 tablespoons honey; 1 tablespoon cider vinegar; Kosher salt; 2 teaspoons dried oregano, preferably Mexican; 3 3/4 cups low-sodium chicken broth; 4 pounds boneless pork shoulder (untrimmed), cut into chunks; Freshly ground pepper; 2 bay leaves; 1 cinnamon stick; Corn tortillas, warmed, for serving; Assorted taco toppings, for garnish

SLOW-COOKER PORK TACOS RECIPE | FOOD NETWORK KITCHEN ...

Slow-Cooker Pork Tacos Recipe | Food Network Kitchen ... image

Puree a variety of bold Mexican chiles with garlic, honey, vinegar and spices to make a bright, aromatic sauce that gets slow-cooked with pork shoulder. Once tender, shred the pork and enjoy with corn tortillas and your favorite toppings!

Provided by Food Network Kitchen

Categories main-dish

Total Time 5 hours 36 minutes

Prep Time 25 minutes

Cook Time 5 hours 11 minutes

Yield about 8 servings

Number Of Ingredients 17

Ingredients

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish

Steps:

Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

Nutrition Facts : Calories 399 calorie, FatContent 15 grams, SaturatedFatContent 4 grams, CholesterolContent 147 milligrams, SodiumContent 452 milligrams, CarbohydrateContent 14 grams, FiberContent 3 grams, ProteinContent 51 grams, SugarContent 5 grams

BAJA PORK TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Baja Pork Tacos Recipe: How to Make It - Taste of Home image

This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, Texas

Provided by Taste of Home

Categories Dinner

Total Time 08 hours 10 minutes

Prep Time 10 minutes

Cook Time 08 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 boneless pork sirloin roast (3 pounds)
5 cans (4 ounces each) chopped green chiles
2 tablespoons reduced-sodium taco seasoning
3 teaspoons ground cumin
24 corn tortillas (6 inches), warmed
3 cups shredded lettuce
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender., Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.
Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 320 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 434mg sodium, CarbohydrateContent 26g carbohydrate (1g sugars, FiberContent 4g fiber), ProteinContent 30g protein. Diabetic exchanges 3 medium-fat meat

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