Best 9 Slow Roasted Pork For Tacos Recipes

SLOW ROASTED SHREDDED PORK TACOS

Steps:

• Warm the tortillas. You can wrap them in foil and heat in a 350°F/180°C oven for 15 to 20 minutes or, do what we often do and wrap about 4 at a time in slightly damp paper towels and microwave at 50% power for 2 minutes or until warmed through. Or fry them in a couple of inches of canola oil until toasty. Drain on paper towels.
• Set out the tortillas with all the other toppings and invite people to mix and match. I typically make 2 or 3 tortillas for dinner and it is quite satisfying!
• I typically put some shredded pork on the tortillas first and then go to town with a little bit of this and a little bit of that. Use the images as inspiration and also as loose guides for amounts. You aren't trying to pile as much as possible on your tortillas. You want to still be able to pick it up and get it in your mouth!

SLOW-COOKED PORK TACOS

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.

DEE'S ROAST PORK FOR TACOS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
• Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

SLOW COOKED ORANGE PORK ROAST TACOS

Steps:

• Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
• Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.
• Use the leftovers from this recipe to make Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions.

SLOW-COOKER CHIPOTLE-ORANGE PORK TACOS

Steps:

• Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes.
• Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a fork.
• Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in slow cooker through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use in Chile-Orange Pork Stir-Fry.
• Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 2 cups meat to a resealable container and chill for Chile-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 6 cups) to slow cooker along with 1 cup strained juices. Keep warm until ready to use.
• Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos.
• Do Ahead
• Pork can be marinated 1 day ahead. Cover slow cooker insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.

SLOW-ROASTED PORK FOR TACOS

Steps:

• Sliver 4 cloves of the garlic and use a thin-bladed knife to poke holes all over the pork; insert garlic slivers in holes.
• Combine the peppercorns, oregano, cumin, cinnamon and coriander in a small skillet and turn the heat to medium. Toast, shaking the pan occasionally, until the mixture is fragrant, 3 to 5 minutes. Remove from heat.
• Combine the toasted spices, salt and remaining garlic in the container of a small food processor or blender. Turn on the machine and gradually add the orange and lemon juice until you have a smooth purée. Rub all over the pork; let the pork sit at room temperature for up to 2 hours or in the refrigerator for up to 24 hours.
• At least 2 hours before you plan to eat, turn the oven to 300 degrees or prepare a charcoal or gas grill to cook over low indirect heat. Put the pork in a roasting pan in the oven or directly on the grill rack; if you're grilling, cover the grill. Cook, checking occasionally and basting with the pan juices if you're roasting (add water to bottom of pan if mixture dries out), until pork is brown and very, very tender, at least 2 hours. Shred or slice pork and use hot or at room temperature (pork can be refrigerated for up to 2 days).

SLOW-COOKER PORK TACOS

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.

ROAST PORK TACOS (CROCK POT)

Steps:

• PORK:.
• Using a sharp knife, make 6 incisions in the pork roast.
• Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally.
• Season pork with Southwest Seasoning, salt, and pepper.
• Rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender.
• Remove from crock pot and cool for 30 minutes.
• Using 2 forks, pull the meat off the bones into small pieces and set aside.
• ROASTING PEPPERS:.
• Place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over.
• Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes.
• Remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers.
• Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin.
• Slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours.
• TO ROAST ONIONS:.
• Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill.
• Brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill.
• Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes.
• Remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine.
• The heat from the hot onion slices will warm the poblanos.
• Add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt.
• Set aside until ready to serve the tacos.
• TO SERVE:.
• Place some the roasted pork in each tortilla.
• Top with onion/pepper mixture.
• Serve with sauce of your choice.
• Top with grated cheese and garnish with fresh cilantro and lime wedges.

DEE'S ROAST PORK FOR TACOS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
• Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.