Mexican Pulled Pork slow cooked Tacos and More By freda
This is a Slow Cooked Pulled pork with a Mexican flavor. It can be used in Tacos, Enchiladas, and Sandwiches. Its pretty versatile. This Aroma thru the Kitchen is wonderful.
It freezed well for Use any time.
These are on the Very Mild Side, If I want Hotter I just Increase the Ceyenne and Chili powder. or add Jalapenos.
You can make this Hotter or mild. The choice is all yours.
Choose your own Toppings as You desire;
Sour cream, Guacamole, Lettuce, mexican Cheese, Olives, Green Onions, tomatoes, Salsa's green or red, its your choice.
I also Serve these in WARM soft Shell Tortillas, Either Flour or Corn.
I usually add a Medley of A fresh Fruit salad with them such as Fresh Sliced strawberries, Fresh Pineapple and Kiwi all mixed together. Its looks so pretty on a plate, with this salad. You can also add refried Beans if You like.
I hope You will enjoy this as much as we do.
Slow cooker is the Great way to Cook and have No Heat in the house, on Hot days.
- 3 Lb
- pork tenderloin, or lean pork roast * (*cut pork roast in strips)
- 4 8oz
- cans tomato sauce
- 2 Tbs
- chili powder
- 2 TBS
- 3 Tbs
- brown sugar, ( divided 1 1/2 tbs ea)
- 1 Tsp
- ceyenne pepper
- 3/4 tsp
- 6 Cloves
- garlic, minced
MEXICAN PULLED PORK TACOS
MILD SAUCE FOR MEXICAN PULLED PORK
How to Make Mexican Pulled Pork slow cooked Tacos and More By freda
- 1RECIPE EASILY CUT IN 1/2 for Singles or 2 person households.
In Slow Cooker,
Combine tomato sauce and seasoning ingredients,
NOTE:(Except, 1 1/2 Tbs Brn sugar, and Pork.)
NOTE: if using pork roast, Be sure to Cut roast in chunks or strips such as a pork loin for easier Cooking an shredding.
- 2Place Pork in the Sauce in the Slow Cooker, on Low heat.
Be sure meat in covered with the Sauce.
Cook on Low 8 Hrs. or High for 3 1/2 to 4 hrs,
(best cooked on low 8 hrs for flavors and tenderness)
I also use this Pork in my Enchiladas Very Flavorful, also Freezes well, for later uses.
Need a "SPICY version", add More Cheyenne Pepper, Tobasco, or Jalapenos.