SLOW COOKER PORK ROAST TACOS RECIPES

TANGY SLOW COOKER PORK ROAST RECIPE | ALLRECIPES

Tangy Slow Cooker Pork Roast Recipe | Allrecipes image

This recipe is a favorite with my husband. I usually serve it with buttered egg noodles and sugar snap peas.

Provided by K

Categories Pork Roast

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours 0 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 large onion, sliced
2 ½ pounds boneless pork loin roast
1 cup hot water
¼ cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Steps:

Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Nutrition Facts : Calories 209.6 calories, CarbohydrateContent 9.4 g, CholesterolContent 66.4 mg, FatContent 7.7 g, FiberContent 0.3 g, ProteinContent 24.6 g, SaturatedFatContent 2.8 g, SodiumContent 482.8 mg, SugarContent 7.6 g

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

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