I'e made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas
Featured In: 65 Heart-Healthy Suppers
- 2 tablespoons lime juice
- 2 tablespoons white vinegar
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 cups cubed fresh pineapple
- 1 small red onion, coarsely chopped
- 2 chipotle peppers in adobo sauce
- 1 bottle (12 ounces) dark Mexican beer
- 3 pounds pork tenderloin, cut into 1-inch cubes
- 1/4 cup chopped fresh cilantro
- 1 jar (16 ounces) mango salsa
- Corn tortillas (6 inches), warmed
- OPTIONAL TOPPINGS:
- Cubed fresh pineapple
- Cubed avocado
- Queso fresco
- Puree first nine ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker. combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.
Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.
Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Yield: 12 servings.
Originally published as Pork Tacos with Mango Salsa in Simple & Delicious December/January 2017
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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