Slow Cooker Pork Tacos Salsa at Cameron Frodsham blog

Slow Cooker Pork Tacos Salsa. Place the lid on the slow cooker and cook on low for 6 hours. Rub the pork with 2 tablespoons minced garlic, 2 teaspoons salt, and 1 teaspoon black pepper. 1 medium sweet red pepper, chopped; Slice the yellow onion and put into slow cooker along with half a bottle (12 ounces) of pace® chunky salsa. Chill at least 2 hours or up to 24. Place slow cooker on low for 9 hours or until the meat easily shreds with a fork. Drain off at least half of the grease and juices. Heat tortillas according to package directions. Season with salt, smoked paprika, chili powder, oregano, cumin, and cayenne. Stir together tomato, red onion, lime juice, jalapeño, and remaining 1/2 teaspoon salt in a bowl. Blend until no large chunks remain. Rub the pork with taco seasoning. Shred meat and assemble tacos. Add bay leaf and tuck garlic cloves and onion slices around the side, then pour salsa over everything. Cover and cook on low.

Slow Cooker Salsa Pulled Pork Tacos Simply Made Recipes
from www.simplymaderecipes.com

Place the lid on the slow cooker and cook on low for 6 hours. Stir in paprika and cayenne. Heat tortillas according to package directions. Cover and cook on low until pork falls apart easily when shredded with a fork, 8 to 10 hours. Season with salt, smoked paprika, chili powder, oregano, cumin, and cayenne. Rub the pork with taco seasoning. Drain off at least half of the grease and juices. Chill at least 2 hours or up to 24. 1 medium sweet red pepper, chopped; Slice the yellow onion and put into slow cooker along with half a bottle (12 ounces) of pace® chunky salsa.

Slow Cooker Salsa Pulled Pork Tacos Simply Made Recipes

Slow Cooker Pork Tacos Salsa Slice the yellow onion and put into slow cooker along with half a bottle (12 ounces) of pace® chunky salsa. Add bay leaf and tuck garlic cloves and onion slices around the side, then pour salsa over everything. Slice the yellow onion and put into slow cooker along with half a bottle (12 ounces) of pace® chunky salsa. Season with salt, smoked paprika, chili powder, oregano, cumin, and cayenne. Trim the visible fat from the pork shoulder. Stir together tomato, red onion, lime juice, jalapeño, and remaining 1/2 teaspoon salt in a bowl. Cover and cook on low. Stir in paprika and cayenne. Rub the pork with taco seasoning. Shred pork in slow cooker with 2 forks; Place slow cooker on low for 9 hours or until the meat easily shreds with a fork. Rub the pork with 2 tablespoons minced garlic, 2 teaspoons salt, and 1 teaspoon black pepper. Chill at least 2 hours or up to 24. Shred meat and assemble tacos. Place pork in slow cooker, fatty side down. Cover and cook on low until pork falls apart easily when shredded with a fork, 8 to 10 hours.

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