365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

Making an entire meal in slow cookers (4 recipes)! Featuring a recipe for Slow Cooker Cuban Pork Tacos.

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Have you ever made every portion of your meal in slow cookers?  I have!  Here is my video blog post all about my full meal (Cuban pork, Spanish rice, black beans, and chocolate lava cake) that I made in slow cookers.  My family’s reactions are included 🙂  Recipes are listed below!



Slow Cooker Cuban Pork Tacos #crockpot
Makes enough for about 12 tacos
Ideal slow cooker size:  3-6 quart (the smallest size that will still fit the roast)
Recipe taken from:  Reynolds Kitchens Website

Reynolds®
Slow Cooker Liner
1/2 cup lime
juice
1/4 cup water
1/4 cup
grapefruit juice
3 cloves
garlic, minced
1 teaspoon
dried oregano, crushed
1/2 teaspoon
salt
1/2 teaspoon
ground cumin
1/4 teaspoon
ground black pepper
2 bay leaves
1 3-pound
boneless pork shoulder roast
1 cup sliced
onion
Tortillas, corn or flour
Pico de
Gallo, lettuce, tomatoes, avocados, cheese, sour cream etc. for toppings

1.  For marinade, in a
small bowl combine lime juice, water, grapefruit juice, garlic, oregano, salt,
cumin, pepper, and bay leaves.
2.  Trim fat from meat. If
necessary, cut roast to fit into slow cooker.  
3.  With a large fork,
pierce meat in several places. Place in a large plastic bag set in a deep bowl
or a baking dish. Pour marinade over meat. Close bag.  
4.  Chill in the
refrigerator for 6 to 24 hours, turning occasionally.
5.  Line slow cooker with a Reynolds® Slow Cooker Liner.  Place onion in bottom of liner. Top with meat and marinade mixture.
6.  Cover; cook on low-heat setting for 8 to 12 hours (depending on how hot your slow cooker cooks) or on high-heat setting for 5 to 6 hours.
7.  Transfer meat to a cutting board; cool
slightly. Skim fat from juices; keep warm. Remove bay leaves; discard. Use
2 forks to gently separate the meat into shreds. Transfer shredded meat to
a serving platter
8.  With a slotted spoon, remove onions
from juices. Transfer onions to same serving platter. Serve meat and
onions in tortillas.  Add desired toppings such as tomatoes, cheese avocados, lettuce, sour cream, etc.

Spanish Rice
Makes 6 servings
Ideal slow cooker size:  3 quart

1 cup brown long grain rice, uncooked
2 cups water
1 Tbsp dried onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tsp chili powder
1 tsp cumin
3/4 tsp salt
1 (14.5 oz) can diced tomatoes with green chiles

1.  Line slow cooker with Reynolds® Slow Cooker Liner.
2.  Add all ingredients into lined slow cooker.  Give a little stir.
3.  Cover and cook on LOW for about 4 hours, or until rice is cooked through.
4.  Salt and pepper to taste and add additional cumin/chili powder, if needed.
4 stars

Totally Tasty Black Beans:

Makes 6 servings
Ideal slow cooker size:  3-4 quart

1 cup dry black beans
1 Tbsp Shirley J Chicken bouillon or 2 Tbsp regular bouillon granules
1/4 cup dehydrated onion flakes
7 garlic cloves, peeled
1 tsp salt
1 bay leaf
3 Tbsp red wine vinegar

1.  Rinse beans and soak them overnight in plenty of water.  They will expand and become a bit soft.
2.  Drain the beans and pour them into the slow cooker.  Fill the slow cooker with water, about 2-3 inches above the beans.
3.  Add in bouillon, dried onion, garlic cloves, salt and bay leaf.
4.  Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
5.  Fish out the garlic cloves and the bay leaf.  Add in 3 Tbsp red wine vinegar. 
6.  Use a slotted spoon and serve.
5 stars

Hot Fudge Lava Cake:
Makes 8 servings
Ideal slow cooker size:  3 quart

1 cup packed brown sugar
1 cup flour
3 Tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 Tbsp melted butter
1/2 tsp vanilla
1/2 cup packed brown sugar
1/4 cup cocoa
1 3/4 cups boiling water 

1.  Mix together 1 cup brown sugar, flour, 3 Tbsp cocoa, baking powder, and salt. 
2.  Stir in milk, butter, and vanilla. Spread over the bottom of slow cooker. 
3.  Mix together 1/2 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in slow cooker.  (don’t stir)
4.  Pour in boiling water. Do not stir. 
5.  Cover and cook on HIGH 2-3 hours.
6.  Serve warm with vanilla ice cream.  The cake will float to the top and the boiling water will combine with the sugar and cocoa to make a hot fudge sauce.  The hot fudge sauce will be under the cake and is sooooo delish!
5 stars

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Comments

  2. Anonymous says

    The Cuban Pork Taco meat is excellent! My family liked it and my husband said it was the best shredded pork taco that he has had in a very long time. Ah! Better than a taqueria in Texas. YES! I want to make Cuban sandwiches with the leftovers.

    Reply

  4. Anonymous says

    Question on the Lava cake. Do you need to spray the slow cooker or line with a liner to keep it from sticking?

    Reply

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