Slow-Cooker Pulled-Pork (or Beef) Tacos

Kan Kanbayashi

Serves 6Hands-On Time: 15mTotal Time: 8hr 30m

Ingredients

• 2 cups store-bought salsa, plus more for serving
• 2 tablespoons chili powder
• 2 tablespoons dried oregano
• 2 tablespoons unsweetened cocoa powder
• kosher salt
• 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat (or Beef Roast)
• 18 corn tortillas
• 1/2 cup fresh cilantro sprigs
• 3/4 cup sour cream
• 1 lime, cut into wedges

Directions

1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
3. Twenty minutes before serving, heat oven to 350° F.
4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

By Allison Fishman,  February 2009. Real Simple

Onion Cherry Pork Loin

1/4 cup honey

• 1 cup orange juice
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried rosemary
• 1 teaspoon ground cumin
• 1 boneless pork loin end, tied (2 pounds)
• 1/4 cup flour
• 1 Tablespoon olive oil
• 2 yellow onions, cut into 16 wedges
• 1 cup dried cherries
• 3 cups cooked rice, for serving
• 1/3 cup chopped parsley, for garnish

directions

step 1 In a gallon size Ziploc® Fresh Shield® Easy Zipper Expandable Bottom Storage Bag, combine the honey, orange juice, white wine vinegar, rosemary and cumin. Place the pork loin in the bag and allow to marinate in the refrigerator for 2 hours.

step 2 Remove the loin from the bag and set aside. Pour the marinade into a medium bowl and whisk in the flour, a little at a time, until there are no lumps; then set aside.

step 3 Heat the oil in a large nonstick skillet over medium-high heat. Add the pork loin and cook on all sides until golden, about 5 minutes. Remove the loin and place in the bowl of a medium (4-quart) slow cooker (see chef's note). Add the onions to the skillet and sauté until slightly softened and golden, about 5 minutes.

step 4 Place the onions in the slow cooker with the pork loin. Add the cherries to the reserved marinade from Step 2 and pour the mixture over the pork loin and onions. Place the lid on the slow cooker and cook on low for 2 hours 25 minutes, or until a meat thermometer (inserted into the middle of the loin) registers 160 degrees F. (See chef's note.)

step 5 Remove the loin and allow to sit for 5 minutes before slicing. To serve, spoon about 1/2 cup rice onto a plate. Place a slice or two of pork loin on the rice and drizzle with the cherry and onion sauce that the pork cooked in. Sprinkle with parsley, if desired.

Rosemary Teriyaki Pork Chops

Dry Rub:

Rosemary

Garlic Powder

S&P

Glaze:

1/2 cup soy sauce

2/4 cup ketchup

3/4 cup honey

2 cloves garlic

1/4 tsp tabasco or a few red pepper flakes

Dry-rub the pork chops and grill the chops until they reach 155*.  Reserve 1/3 of the glaze to serve at the table.  Use the rest of the glaze half-way through the cooking and glaze at the end of the cooking.   

Apple Pork Chops

4 boneless pork chops

2 tbsp canola oil

1 large onion, sliced and separated into rings, about 1 cup

1 tsp dried marjoram, crushed

4 tsp coarse-grain brown or dijon mustard

2 fuji apples, cored and cut into wedges

Season pork with S&P.  Heat oil in large skillet over medium-high heat.  Brown chips in oil for 4 min, turning once.  Remove chops and cook onion rings in reserved drippings over medium heat for 4-5 min until crisp-tender.  Reduce heat to medium-low.  Sprinkle onions with 1/2 the marjoram, place the chops on the onions.  Spread the chops with the mustard and top the chops and onions with the apples and remaining marjoram.  Cover and cook until the pork reaches 155*, about 5-6 min.  

Cocoa Pullled Pork/Beef

2 Cups Salsa

2 Tbsp Chili Powder

2 Tbsp Oregano

2 Tbsp Cocoa

1 tsp Salt

Mix together in the crock pot and add a 2lb boneless pork butt or shoulder or a pot roast.  Cook on high 5-6 hours.  Shred pork and mix in with the remaining liquid.  Use in tortillas, I use Cilantro Rice, black beans and cheese along with a good squeeze of lime and fresh cilantro.  Super yummy and makes a lot!