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Shredded Pork Tacos with Mango Salsa

May 22, 2009 by Marye Audet 2 Comments

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Shredded pork tacos with mango salsa are one of my favorite summertime meals. You can use leftover, grilled pork or slow cook a pork roast in your crockpot. Once you have that done then the rest goes together very quickly so it’s great for a busy weeknight or dinner after a day at the pool. You might also want to make the mango salsa ahead of time — it will keep a week or so in the fridge.

 

O.k..on to the Pork Tacos. This is a perfect meal for a weeknight. Just take a pork roast and rub it with your favorite rub. I like a Jamaican Jerk rub but you can use anything. Stick it in the slow cooker with maybe a half cup of beer. Cook it on low for eight hours. When it’s all tender and delicious and your house smells so good your mouth starts watering when you hit the driveway… well that’s time to take two forks and pull them in opposite directions across the meat to shred it. That might take a few tries to perfect your technique, by the way.

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You can either use it then, refrigerate it for later, or freeze it for much later. It’s your call. When you’re ready to make the tacos warm the pork up slowly while the salsa is resting. The key to this salsa is really ripe mangoes. Smell them and make sure they smell mango-y. If you want to substitute ripe peaches that will work, too. Again, make sure they are RIPE… Drippy chin ripe.

 

I swear to you, the mango salsa is so good I could eat it as a side dish! I like to keep my ingredients chunky — I think it’s more rustic and I like the various flavors to harmonize, not blend. You can chop smaller if you prefer.

 

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  • Shredded Pork Tacos with Mango Salsa

Shredded Pork Tacos with Mango Salsa

Mango and black bean salsa is a fresh addition to your favorite recipe for seasoned,shredded pork that you've cooked in the slow cooker. It's a quick, delicious, and easy to put together summer meal - great for parties!
Prep Time40 mins
Total Time40 mins
Servings: 16 servings
Author: Marye Audet

Ingredients

Black Bean and Mango Salsa

  • 2 cups black beans , cooked and rinsed
  • 2 very ripe mangoes , peeled and diced
  • 1/2 red onion , diced
  • 1 jalapeno seeded and chopped
  • 1 tablespoon lime zest
  • 1/4 cup freshly squeezed lime juice
  • 1/8 cup freshly squeezed orange juice
  • a splash of balsamic vinegar
  • 1 tablespoon agave syrup
  • 1/4 cup olive oil
  • 1/3 cup chopped , fresh cilantro
  • Kosher salt and pepper to taste.

For Tacos

  • 16 corn tortillas , warmed and kept warm in a moist towel
  • 4 cups of shredded , cooked pork (about 2 pounds)
  • 1/2 lb baby spinach leaves
  • Mango salsa

Instructions

Mango Salsa

  • Combine all ingredients in a bowl and stir gently to combine.
  • Allow flavors to blend for 30 minutes.
  • Keep refrigerated for up to a week.

Tacos

  • Place a few spinach leaves on the warm tortilla.
  • Top with 1/4 cup of the pork and then a few tablespoons of the salsa.

 If you like Pork Tacos with Mango Salsa you may also like…

Dr Pepper Pulled Pork Sandwiches Restless Chipotle

Honeydew Salsa Restless Chipotle

Grilled Pineapple Salsa Tide and Thyme

Berry Salsa Home Is Where the Boat Is

 

 

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Filed Under: Meat and Protein Tagged With: easy recipes, mango black bean salsa, Slow Cooker Meals

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Comments

  1. christine says

    June 1, 2015 at 9:57 am

    I love mango in salsa. I really love that you added a bit of balsamic. Wonderful!

    Reply
    • Marye Audet says

      June 1, 2015 at 12:48 pm

      Thanks! It’s really good.

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Hey y'all, I'm Marye.
Here on Restless Chipotle you'll find
vintage Southern recipes adapted to be quick and easy. I keep almost forgotten recipes, family traditions, and values alive - connecting generations through food. Come on in!
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