Crock Pot Smoky Pulled Pork Tacos
Ingredients:
For the pork:
4-5 lb. pork butt (may be called pork shoulder)
Salt & pepper
1 large
sweet onion
4 chipotle peppers in adobo sauce + 2 Tablespoons sauce
1/2 cup BBQ sauce
2 Tablespoons brown sugar
20oz Dr. Pepper
Fajita-sized
whole wheat flour quesadillas
For the Cherry-Peach Salsa:
1 cup chopped sweet cherries
1 cup chopped peaches (about 1 large peach)
1/4 cup chopped cilantro
1 jalapeno, minced
Salt
Juice of 1 lime
Directions:
Cut onion into quarters then separate layers into the bottom of a 5 quart (minimum size) crock pot. Trim pork butt of excess fat then cut into 4-6 large pieces and season well with salt & pepper. Lay seasoned pork on top of onions then add chipotle peppers, adobo sauce, BBQ sauce, brown sugar, and Dr. Pepper. Cover and cook on low for 8 hours or until pork is tender enough to easily shred with a fork.
Remove pork pieces from the crock pot and shred, then place into a bowl and set aside. Strain juices through a double layer of cheesecloth and add back to shredded pork. Serve with Cherry-Peach Salsa in whole wheat flour tortillas.
For the Cherry-Peach Salsa:
Combine all ingredients in a bowl and mix well. Make up to two days in advance.
For the pork:
4-5 lb. pork butt (may be called pork shoulder)
Salt & pepper
1 large
sweet onion
4 chipotle peppers in adobo sauce + 2 Tablespoons sauce
1/2 cup BBQ sauce
2 Tablespoons brown sugar
20oz Dr. Pepper
Fajita-sized
whole wheat flour quesadillas
For the Cherry-Peach Salsa:
1 cup chopped sweet cherries
1 cup chopped peaches (about 1 large peach)
1/4 cup chopped cilantro
1 jalapeno, minced
Salt
Juice of 1 lime
Directions:
Cut onion into quarters then separate layers into the bottom of a 5 quart (minimum size) crock pot. Trim pork butt of excess fat then cut into 4-6 large pieces and season well with salt & pepper. Lay seasoned pork on top of onions then add chipotle peppers, adobo sauce, BBQ sauce, brown sugar, and Dr. Pepper. Cover and cook on low for 8 hours or until pork is tender enough to easily shred with a fork.
Remove pork pieces from the crock pot and shred, then place into a bowl and set aside. Strain juices through a double layer of cheesecloth and add back to shredded pork. Serve with Cherry-Peach Salsa in whole wheat flour tortillas.
For the Cherry-Peach Salsa:
Combine all ingredients in a bowl and mix well. Make up to two days in advance.
Crock Pot Pork and Veggies
Ingredients:
1 lb Pork Roast, cut into 1/2 inch strips
1 Onion, chopped
1 Green Bell Pepper, sliced
4 Carrots, sliced
½ pound Fresh Mushrooms, sliced
1 8oz can Tomato Sauce
1.5 Tbsp Apple Cider Vinegar
1 tsp Salt
2 tsp
Worcestershire Sauce
Directions:
Combine all ingredients and place in a slow cooker. Cook on low 6-8 hours. Serve over hot rice. Serves approx. 5-6 people.
1 lb Pork Roast, cut into 1/2 inch strips
1 Onion, chopped
1 Green Bell Pepper, sliced
4 Carrots, sliced
½ pound Fresh Mushrooms, sliced
1 8oz can Tomato Sauce
1.5 Tbsp Apple Cider Vinegar
1 tsp Salt
2 tsp
Worcestershire Sauce
Directions:
Combine all ingredients and place in a slow cooker. Cook on low 6-8 hours. Serve over hot rice. Serves approx. 5-6 people.
Crock Pot Amazing Pork Tenderloin
Ingredients:
1 (2 pound) pork tenderloin
1 cup low sodium beef broth
1/2 cup white wine (or apple juice, no added sugar)
3 Tbsp garlic, minced
3 Tbsp low sodium soy sauce
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon seasoned pepper
pepper to taste
Directions:
Place pork tenderloin in the slow cooker with herbs and spices. Pour broth, wine, and soy sauce over the top, turning the pork to coat. Carefully
spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
1 (2 pound) pork tenderloin
1 cup low sodium beef broth
1/2 cup white wine (or apple juice, no added sugar)
3 Tbsp garlic, minced
3 Tbsp low sodium soy sauce
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon seasoned pepper
pepper to taste
Directions:
Place pork tenderloin in the slow cooker with herbs and spices. Pour broth, wine, and soy sauce over the top, turning the pork to coat. Carefully
spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Honey Garlic Pork Chops
Ingredients:
1/4 + 1/8 cup honey
3 tbsp soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each
Directions:
In a shallow dish, whisk together honey, soy sauce and garlic. Coat chops in mixture. Reserve left over honey mixture for basting. Place chops on greased grill over med high heat, close lid and cook, basting 2 times.
1/4 + 1/8 cup honey
3 tbsp soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each
Directions:
In a shallow dish, whisk together honey, soy sauce and garlic. Coat chops in mixture. Reserve left over honey mixture for basting. Place chops on greased grill over med high heat, close lid and cook, basting 2 times.