Pork Tacos with Mango Salsa
“I’ve 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
| Servings | Prep Time | Cook Time |
| 12servings | 25minutes | 6hours |
| Servings | Prep Time |
| 12servings | 25minutes |
| Cook Time |
| 6hours |
Ingredients
- 2 tbsp lime juice
- 2 tbsp white vinegar
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1-1/2 tsp salt
- 1/2 tsp pepper
- 3 cups cubed fresh pineapple
- 1 small red onion coarsely chopped
- 2 chipotle peppers in adobo sauce
- 1 bottle dark Mexican beer 12 ounces
- 3 lb pork tenderloin cut into 1-inch cubes
- 1/4 cup chopped fresh cilantro
- 1 jar mango salsa 16 ounces
- 24 corn tortillas warmed, 6 inches
- cubed fresh pineapple
- chopped avocado
- Queso fresco
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Puree first 9 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.
Recipe Notes
Nutrition Facts
2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein.
Diabetic Exchanges: 3 lean meat, 2 starch.
