Slow Cooker Citrus Pork Tacos Recipe (2024)

FAQs

Do you need liquid in slow cooker for pulled pork? ›

Should pulled pork be covered in liquid in a slow cooker? You don't need much liquid to slow cook pork since it releases juices while cooking when using the low setting.

The orange juice in the cooking liquid provides acidity that helps break down the meat so it's extra tender and juicy.

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

Using a slow cooker

So, what's the key to cooking pork without drying it out? Regardless of how you prepare the meat, it's best to cook it at a low temperature slowly. Be sure to use a meat thermometer to check the internal temperature of your pork: Once it reaches 145, you can be sure it's ready and safe to eat.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed. You can shred the pork during smoking or in the crockpot.

The secret? Cooking the pork slowly in lard, water and milk. Today's recipe is a classic old-school rendition of carnitas prepared traditionally: cooked slowly in lard.

Can you overcook carnitas in slow cooker? Any cut of meat can become overcooked, even in the crockpot. Avoid cooking this pork carnitas recipe for longer than the times listed below, or the meat will end up tough and chewy.

The sugar in the soda helps to caramelize the meat, and whatever else they put in the cola gives it that slight smokiness.

Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer. We recommend a temperature of 195-200 °F / 90-93 °C for tender, juicy pork which pulls apart easily.

Why is my pulled pork still tough in the slow cooker? ›

It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.

You can keep pulled pork warm in a slow cooker for up to 2 hours on the “warm” setting. Make sure to monitor the temperature, as it should remain above 140°F (60°C) to ensure food safety.

Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that. And 10 hours later, this huge hunk of meat is tender and ready.

The Slow Cooker as a Tool for Braising

You can even leave your house. Set the cooker to low; the high setting will boil the meat instead of braise it, so it's only a quicker trip to an undesirable outcome.

At around 2 hours, your pork chops will be cooked through (145°F) and have a texture similar to chicken breast — tender, but firm. Between 3 to 6 hours, the chops will have a texture closer to pulled pork; it will be easy to cut with a fork and will pull easily from the bone.

A pork shoulder (Boston But or the picnic portion) does not need water. The pork will produce a lot of liquid as it cooks. Just cook it on low. Our tendency is to drown meats in a slow cooker and that's not necessary.

Tips for Success. Don't add liquid to the slow cooker! The pork cooks absolutely perfectly without any extra liquid, and the liquid will just make it watery and less flavorful. Shred the meat either with two forks or a hand blender!

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

So, you will need to leave room for this. Yes. Pork gets dry very easily and almost all methods of cooking it require you to ether have a water source below it, baste it, or cover it in broth or sauce.