PORK VERDE SLOW COOKER RECIPES

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SLOW-COOKER KALUA PORK & CABBAGE RECIPE: HOW TO MAKE IT



Slow-Cooker Kalua Pork & Cabbage Recipe: How to Make It image

My slow-cooker pork has four ingredients and less than 10 minutes of prep. The result tastes just like the kalua pork slow-roasted all day in an underground oven. —Rholinelle DeTorres, San Jose, California

Provided by Taste of Home

Categories     Dinner

Total Time 09 hours 10 minutes

Prep Time 10 minutes

Cook Time 09 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 4

7 bacon strips, divided
1 boneless pork shoulder butt roast (3 to 4 pounds), well trimmed
1 tablespoon coarse sea salt
1 medium head cabbage (about 2 pounds), coarsely chopped

Steps:

  • Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast., Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender. , Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.

Nutrition Facts : Calories 227 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 622mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 22g protein.

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

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

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