Pork "Carnitas" Tacos - Braised Pork Tacos

Photo by Flickr user mccun934

Ingredients

7  cups  water

2  pounds Pork butt trimmed, and cut in 2" cubes

4  cloves garlic, crushed

sea salt and ground pepper to taste

1  teaspoon olive oil

½ cup orange juice

½ cup milk

Chopped cilantro

Chopped onion

Limes cut into wedges

Preparation

Step 1: In a large Dutch oven add the pork, garlic, salt and pepper, and water. Bring to a boil, then reduce heat, cover and simmer over medium low for 45 minutes to one hour. Drain well.

Step 2: When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any remaining fat. Transfer back to Dutch oven and heat the olive oil. Add the orange juice and milk and cook until liquid has evaporated and pork has browned; stirring occasionally. Season with salt and pepper to taste.

   

Mexican Style Shredded Pork

By: TORA.V  "This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!"

Ingredients

• 1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
• 1/2 teaspoon salt
• 2 (4 ounce) cans diced green chile peppers
• 3 cloves garlic, crushed
• 1/4 cup chipotle sauce
• 3 1/4 cups water, divided
• 1 1/2 cups uncooked long grain white rice
• 1/4 cup fresh lime juice
• 1/4 cup chopped cilantro

Directions

1. Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
2. Cover, and cook 7 hours on Low.
3. In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
4. Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
5. Serves 6

  

Sweet and Savory Slow Cooker Pulled Pork

By: strayredbolt 

"This is a sweet and savory pulled pork that combines many techniques for the best flavor. The slow cooker makes the meat fall off the bone!"

Ingredients

• 1 (4.5 pound) bone-in pork shoulder roast
• 1 cup root beer  
• 2 1/2 tablespoons light brown sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons ground paprika
• 1/2 teaspoon dry mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic salt
• 1/4 teaspoon celery salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/3 cup balsamic vinegar
• 1 1/2 cups root beer
• 1 1/2 fluid ounces whiskey
• 1/4 cup brown sugar 
• 1 tablespoon olive oil
• 3/4 cup prepared barbecue sauce
• 10 hamburger buns, split

Directions

1. Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
2. The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
3. Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
4. Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
5. Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
6. Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.
7. Cook time approximately 6 to 7 hours, serves 10.

   

Slow Cooker Texas Pulled Pork

Photo by desmogirl

Ingredients

• 1 teaspoon vegetable oil
• 1 (4 pound) pork shoulder roast
• 1 cup barbeque sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup light brown sugar
• 1 tablespoon prepared yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1 extra large onion, chopped
• 2 large cloves garlic, crushed
• 1 1/2 teaspoons dried thyme
• 8 hamburger buns, split
• 2 tablespoons butter, or as needed

Directions

1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
4. Serves 8, note that pork can also be slow cooked for 10 to 12 hours.

Recipe courtesy of: cmcreight

   



Cuban Shredded Pork

Photo by: SB

By: ZIBBLER 

 

"This is a popular Cuban pork dish known as Lechon Asado. My version is a shortcut. The pork is simmered in a broth until tender, then shredded. It's traditionally served with black beans and rice."  Shredded pork can also be eaten as a sandwich using traditional Cuban Bread or an alternative would be French Bread, eitherway, it is a great, tasty sandwich.

 

Ingredients

• 1 1/2 pounds boneless pork chops
• 1 pint water to cover
• 1 lime, juiced
• 1 sprig fresh thyme
• 8 black peppercorns
• 1 tablespoon garlic powder, or to taste
• 1 tablespoon onion powder
• salt to taste
• 2 tablespoons olive oil
• 1 large onion, halved and thinly sliced
• 3 cloves garlic, peeled and sliced
• 1 lime, juiced1/4 cup chopped fresh cilantro

Directions

1. In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.
2. Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
3. In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy. 

Find the complete recipe, nutrional facts and more great pork recipes at AllRecipes.com

  

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