Slow Cooker Pork Carnitas Quesadilla

Enjoy Mexican night right in your own kitchen with this easy Slow Cooker Pork Carnitas Quesadilla — also great in tacos and burritos. 

Slow Cooker Pork Carnitas Quesadilla |

I love my weekly fix of Mexican food.  Chipotle is one of my favorite Mexican splurges that we’ll have from time to time.  Often, I just whip up Mexican inspired dishes in my kitchen from tacos, burritos or even a Chipotle-style burrito bowl. 

Another Mexican favorite is Carnitas, which is pork that is traditionally cooked slowly in lard.  I skip the lard, which many people do and slowly cook the pork in a delicious rub in the slow cooker.  The result is a tender, shredded pork that is great not just for Quesadilla but can be used in tacos, burritos, you name it. 

Slow Cooker Pork Carnitas Quesadilla |

I love Mexican food because you can layer the flavors and really customize it to your liking.  Whether you are having taco night or trying these Carnitas Quesadilla, create a “toppings bar” on your kitchen counter or in the center of the kitchen table that include toppings like guacamole, sour cream, beans, cheese, lettuce, salsa, cilantro, corn.  It is like having Chipotle or any similar Mexican restaurant right in your own kitchen. 

In my kitchen, everyone picks out the toppings on their quesadilla then I’ll toss in on my panini, a great way to make a quesadilla until it’s crispy and the cheese is nice and melted.  My kids keep it simple, they just like cheese quesadilla but Mr. Mother Thyme and I load it up with black beans, corn and cheese.  Top these off with fresh guacamole for a tasty dinner I always look forward to making again and again. 

Slow Cooker Pork Carnitas Quesadilla |

Slow Cooker Pork Carnitas Quesadilla

Prep Time: 10 minutes

Cook Time: PT4-10H

Yield: 8-10 servings

Slow Cooker Pork Carnitas Quesadilla


  • 3 pounds pork shoulder
  • 3 1/2 teaspoons chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1/2 teaspoons liquid smoke
  • 1 teaspoons garlic, minced (about 2-3 cloves)
  • Juice of 1 orange
  • 1 medium onion, thinly sliced
  • 2 bay leafs
  • 8-10 flour tortillas
  • 2 cups shredded Mexican cheese
  • Additional toppings for serving (optional)
  • Guacamole
  • Salsa
  • Sour cream
  • Shredded lettuce
  • Black beans
  • Corn
  • Cilantro
  • Refried beans


  1. In a small bowl mix chili powder, oregano, cumin, salt, garlic powder and pepper.
  2. In another small bowl mix vegetable oil, liquid smoke, minced garlic and orange juice.
  3. Stir spice mixture into wet ingredients until combined.
  4. Brush mixture all over pork.
  5. Spray slow cooker with cooking spray and place pork in slow cooker.
  6. Top with sliced onions and bay leaf.
  7. Cover and cook for 4-6 hours on high or 8-10 hours on low.
  8. Remove pork from slow cooker and place on a large cutting board and allow to cool to touch.
  9. When cool to touch, shred pork using two forks.
  10. Remove bay leaves and place shredded pork back in slow cooker with juices. Cook for about 30 minutes longer.
  11. To serve, place desired amount of shredded pork on flour tortilla. Top with cheese and desired toppings, top with another flour tortilla.
  12. Place on panini or large skillet and cook until tortilla is crispy and cheese is melted.
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Slow Cooker Asian Pulled Pork


Slow cooked pulled pork simmered in an Asian Ginger Baking Sauce and served with Creamy Teriyaki Slaw for a delicious meal to enjoy any night of the week.

Slow Cooker Asian Pulled Pork - Mother Thyme

Pulled pork is a family favorite. I often serve it for football parties or get togethers since everyone loves a good pulled pork sandwich.

I especially love creating a meal that combines fresh ingredients with ready-to-go sauces that can create a dish that has layers of flavor. Kraft has created a line of Recipe Makers that include nine different products including Chicken Bruschetta Pasta and Tex-Mex Chicken Fajitas. I am in love with these! Each box includes two complementary sauces. You just need a few fresh ingredients to create one delicious meal. Each one includes two additional recipes, but these sauces have such versatility you can create your own dish.

This Slow Cooker Asian Pulled Pork was used with the Kraft Recipe Makers Asian Fish Tacos. The Asian Ginger Baking Sauce and the Creamy Teriyaki Finishing Sauce which are included with the Asian Fish Tacos are amazing in this dish. The tender pork is full of flavor. Mr. Mother Thyme, who loves his pulled pork, has raved about this. I have made this recipe a few times, and there are never any leftovers. You can even serve the pork over rice and sprinkle with some green onions. The pulled pork is so tender and juicy. It is topped with a Creamy Teriyaki Slaw which is the perfect compliment to this meal. What would pulled pork be without cole slaw, right?

With Kraft Recipe Makers, you can stick with one of the yummy recipes included or you can have fun and be creative. The Asian Fish Tacos also includes recipes for Baked Teriyaki Fish and Asian Almond Salmon, for a variety of chef quality meals made right in your own kitchen any night of the week that your entire family will love.

Slow Cooker Asian Pulled Pork - Mother Thyme

What you need

Kraft Recipe Makers Asian Fish Tacos
Pork shoulder
Cole slaw mix
Fresh cilantro
Green onions
Sesame seeds

Check out my video to see how fun and easy it is to create this dish.

What’s your favorite go-to family recipe? Or, what would you create with Kraft Recipe Makers?

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Slow Cooker Asian Pulled Pork

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 6-8 servings

Slow Cooker Asian Pulled Pork


  • 1 box Kraft Recipe Makers Asian Fish Tacos
  • 3 pound pork shoulder
  • 1 tablespoon corn starch
  • 16 ounce bag cole slaw
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons green onion, chopped
  • 1-2 teaspoons sesame seeds, optional
  • Buns for serving


  1. Place pork in slow cooker. Pour Kraft Recipe Makers Asian Ginger Baking Sauce over pork and turn to coat. Cook on low for 8 hours until pork is thoroughly cooked.
  2. Remove pork from slow cooker and set on a platter to cool.
  3. In a small bowl stir 1/4 cup of liquid from slow cooker with corn starch until dissolved. Stir mixture back into remaining liquid.
  4. When pork is cool to touch shred using the back of two forks. Stir back into slow cooker and toss with sauce.
  5. Cook for 15 minutes longer until sauce thickens.
  6. To make Creamy Teriyaki Slaw, place cole slaw mix, cilantro and green onions in a medium bowl. Pour in Kraft Recipe Makers Creamy Teriyaki Finishing Sauce and toss to coat. Stir in sesame seeds if desired. Chill in refrigerator until ready to serve.
  7. To assemble, place desired amount of pork on roll. Top with slaw and serve.

Pork is also great served over rice and topped with chopped green onions.

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Slow Cooker Pork Ragu

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I am pretty traditional when it comes to serving dinner at the table or any meal as a matter of fact.  I like for us as a family to enjoy dinner together.  It is one time during the day that we can come together and enjoy a good meal.  Sure the kids are sometimes more interested in feeding their food to the dogs or would rather be running around but for me it’s about family time.  Ten or twenty minutes with no TV, cell phones or laptops.  It is just family, food and conversation.  

When I was growing up I remember sitting at the kitchen table and not being excused until all my food was finished.  I even remember like it was yesterday when I didn’t finish my peas and my mother made me sit at the table which felt like hours until all my peas were gone.  I’m sure I finally finished them or I still may be sitting at that table.

I want my young kids to grow up with those traditional values and know that meals are at the table, even if it means sitting at the table until they eat all their peas.  Sure before we had kids Mr. Mother Thyme and I would curl up on the couch and eat dinner from time to time.  There was even a time when I actually went to an office and worked all day.  I would  come home late from work leaving the weeknight cooking duties to Mr. Mother Thyme.  Then I got lucky when we moved from Florida up North and I worked from home.  I could multi-task by hunting down promoters, booking flights for DJ’s, instant messaging my boss and stirring a pot of soup, or whatever I was cooking that day all at the same time. 

During hectic days, or just a lazy curl up on the couch let dinner simmer kind of days I always love relying on my trusty old crock pot.  For this Pork Ragu I prefer cooking it in my crock pot which provides for such tender pork.  After browning the pork which I tend to do with most meat before putting it in the crock pot, I top it with tomatoes, herbs some vegetables a splash of wine and broth and let it slowly cook all day.  A thick hearty noodle such as pappardelle or a rigatoni is the perfect compliment to this very simple and rustic dish.  

Perfect for an enjoyable dinner around the table with the family.

Slow Cooker Pork Ragu

Serves 4-6

2 tablespoons olive oil
2 1/2 pound boneless pork loin 
1 28oz can crushed tomatoes
3/4 cup chicken stock
1/2 cup onion, chopped
1/3 cup grated carrots
1 tablespoon tomato paste
1/2 teaspoon minced garlic
1/2 teaspoon salt plus additional for taste
1/4 teaspoon pepper plus additional for taste
1/4 teaspoon dried rosemary leaves (or freshly chopped rosemary)
1/8 teaspoon dried thyme leaves (or freshly chopped thyme)
1 bay leaf
Splash of red wine
1 package of Pappardelle, fettuccine or rigatoni

Heat olive oil in a large skillet or dutch oven over medium heat.  Season pork loin with 1/2 teaspoon salt, 1/4 teaspoon pepper, rosemary and thyme.  Brown all sides or pork, about 3-4 minutes per side.  Spray non-stick cooking spray inside crock pot.  Place pork inside crock port.  Top pork with crushed tomatoes, chicken stock, onions, carrots, tomato paste, garlic, bay leaf, a splash of red wine and a dash of salt and pepper.  

Heat on low for 8 hours or high for 4-5 hours.  

When pork is cooked, using two forks roughly shred pork into large pieces.  Remove bay leaf and place pork back into sauce, season with additional salt and pepper for taste.  Turn heat to simmer/warm for an additional 30 minutes.  

Meanwhile boil a large pot of salted water on stovetop.  Bring pasta to boil per package directions.

Toss pasta with pork and serve warm with top with fresh cheese and chopped fresh parsley.  

Shared on:  Jennifer Cooks {Fusion Fridays}

Teriyaki Spare Ribs

What do you have planned for dinner tonight?

If you are still up in the air on what to cook, break out the crock pot, gather a few ingredients, run to your butcher to get some spare ribs and make this.  And if you can’t today, make this soon because these are finger licking good!  

Honestly I am not a big fan of ribs, but these are fabulous! When I told Mr. Mother Thyme I was making ribs he was pleasantly surprised since he loves his ribs.  When it comes to cooking ribs, I usually leave that up to him. Over the summer we served his famous ribs at several gatherings and they are always a hit.  He has this process he goes through which starts the night before when he boils the ribs.  Takes some time,  they turn out great.

Being a busy mom during the day, I don’t have time to boil ribs, so when I grabbed a package of ribs out of the freezer I wanted to get these cooking quick.  It was a no brainer that I was popping the spare ribs in the crock pot.  My original intentions were to create a barbecue sauce to cook these in but I had the idea to make these with a teriyaki marinade, and boy am I happy that I did that.  

With a few ingredients I had on hand, I whipped up this simple teriyaki glaze, tossed the spare ribs in the crock pot and eight hours later I had tender and juicy spare ribs that taste amazing! 

If you love ribs, or are cooking for someone that loves ribs, give these a try as I am sure they will be a hit!  

Teriyaki Spare Ribs


3 ½ pounds spare ribs

½ cup soy sauce

⅓ cup hoisin sauce

¼ cup ketchup

3 tablespoons brown sugar

½ teaspoon ground ginger

2 garlic cloves, minced


In a medium bowl mix together all ingredients until smooth.  Place spare ribs in crock pot.  Pour sauce over ribs to and toss to coat.  

Cook on low for 8 hours, or on high for 4-5 hours until ribs are tender.  


Occasionally baste the ribs if you can.

Grilled Ginger Lime Pork Tenderloin with Coconut Rice

When pork tenderloin is on sale at the grocery store I usually pick up several pounds and freeze them.  Tenderloins are great for the slow cooker, entertaining and for a simple weeknight meal. 

I usually cook a pork tenderloin a few times a month.  My husband enjoys them since it satisfies his desire for meat and I don’t mind eating it because its a leaner meat and lower in fat.  I have several different go to tenderloin recipes I use often but today I will sharing my Ginger Lime Pork Tenderloin.  I use two tenderloins, about 2 pounds in total and make a simple marinade with ginger, lime and a few other key ingredients.  I let the tenderloin marinate overnight and then grill on indirect heat.  The result is a juicy pork tenderloin that costs little to make, simple to prepare and delicious to eat.

I like to serve this tenderloin with Coconut Rice.  I actually make this rice for the twins often and they love it (so do I)!  I love the aroma of the rice was it is cooking.  That sweet scent of coconut lingers in the kitchen.  This rice is prepared just like normal rice is cooked but made with coconut milk in place of water.  It give the rice a little extra flavor instead of cooking it just in water.  

Most of these ingredients are items I  always have stocked in my refrigerator or pantry so I just have to add a few items to my grocery list to prepare this dinner.

Grilled Ginger Lime Pork Tenderloin

1 1/2-2 pounds pork tenderloin
5 whole garlic cloves plus 2 cloves, minced
2 tablespoons soy sauce
1 tablespoon ground ginger
2 teaspoons dijon mustard
1/2 cup lime juice
1/3 cup olive oil

In a food processor or blender combine garlic cloves, soy sauce, ginger, mustard, lime juice and olive oil and and process until blended.  Add pork in a large plastic food storage bag and pour marinade over pork.  Add minced garlic in and seal bag.  Marinate overnight.

Let pork sit out at room temperature for 30 minutes.   Spray grill grates with non-stick cooking spray or oil.  Heat grill on medium-high heat.   Grill tenderloins on top rack or on indirect heat for 45 minutes turning every 7-10 minutes.  Cook until internal temperature reaches 145-150 degrees or until desired.  Let rest for 3-5 minutes before slicing.  

Coconut Rice

1 14oz can lite coconut milk
3 tablespoons water
1 cup white rice
1/4 teaspoon salt
1 tablespoon fresh cilantro, chopped

In a medium pot add coconut milk, water and a pinch of salt and bring to boil.  Add rice and stir, reduce heat to low and cover for 20 minutes until milk is absorbed and rice is cooked.  Add salt and cilantro and serve.