I need to start using my slow cooker more. I now have several days each week where dinner time is a bit crazy with trying to get everything done. My slow cooker works very well for these days. However, I am tired of my regular slow cooker food. It seems like it is all basically the same. I know that is not quite true, but I have been making many of my slow cooker recipes of years. I need some new things recipes for my crock pot.
I have been looking in cookbooks and online for recipes, but I have not seen a lot that I wanted to try. So, I am adapting other recipes to my crock pot. Adapting recipes can easily be done, especially with roast type dishes.
This recipe today is adapted from a Martha Stewart Everyday Food recipe. I took the basics that they used and made it work with the ingredients that I had and for my crock pot.
This turned out really well and I will be making this again. It was really easy to put together and it cooked all day. All I had to do was shred the meat and serve it.
Slow Cooked Shredded Chipotle Pork Tacos
- 3 lb pork roast (I used a shoulder roast)
- 1 large onion chopped
- 3 cloves garlic
- ½ teaspoon thyme
- ¼ teaspoon oregano
- 6 ounces tomato paste
- 28 ounces of diced tomatoes
- 1 chipotle chile in adobe sauce, chopped finely (if you like it spicy use 2 peppers)
- Tortillas
- Cheese
- Lettuce
- Sour cream
- Refried beans
Combine first 8 ingredients in a crock pot. Cook on low for 7-8 hours. Remove pork and shred. Pour some of the sauce over the meat and mix together well. Serve additional sauce with tacos for those that want a spicier taste. Serve on tortillas with beans, cheese, lettuce, etc.
This recipe did make a lot for us, plenty for two meals, so it is a pretty frugal dish to make. Instead of serving it the exact same way the second day, I changed it up a little bit the second day by making it into a tortilla casserole (pictured above). It was not the prettiest dish I have made, but it tasted great. I just layered meat, beans, cheese, and enchilada sauce with tortillas and cooked in in the oven for about 40 minutes.
For more recipes see Mouthwatering Mondays. For more frugal meals see $5 Dinners.
Subscribe for free email updates from Lynn's Kitchen Adventures.
{ 9 comments… read them below or add one }
Oh this looks delicious, I’ve had my share of run in’s with Chipotle peppers (by run ins I mean using too many therefore practically ruining the dish because it is so hott) But this looks so delicious, I will have to try it.
I am hosting a pumpkin round up and would love for you to link up any pumpkin recipes you may have.
This sounds awesome! My men folk love chipotle pork. I will be making this recipe very soon!
These sound so YUMMY!!! THANKS!!! for the recipe. Geri
This sounds so good! I could eat Mexican/spicy food every day of the week an never get tired.
You had me at Chipotles.
Those are the exact same Chipotles that I use!
YUM. You know what.. pretty food is often not nearly as tasty as the “not so” pretty food
To me, that looks AMAZING
Sounds delicious! I’ll have to give it a try. You should try this recipe, also. http://www.marthastewart.com/recipe/chili-chicken-tacos
It’s one of our new favorites. I added diced green chilies, too. After shredding, I add the chicken back into all of the chicken juices and it’s very tender!
@Maria, I actually just made those MS chicken tacos the other day. They are on my list of things to post about. We loved them. So easy and good.
How Funny! I’m glad you enjoyed them!
This is a wonderful recipe and after the tacos, I loved it on taco salad and am taking it to work tomorrow for Cinco de Mayo!
{ 1 trackback }