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.
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.
Shredded Pork Tacos with Mango SalsaPrint Pin Recipe Save Go to Collections
Black Bean and Mango Salsa
- 2 cups black beans, cooked and rinsed
- 2 mangoes, very ripe - peeled and diced
- ½ red onion, diced
- 1 jalapeno, seeded and chopped
- 1 tablespoon lime zest
- ¼ cup lime juice
- ⅛ cup orange juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon agave syrup
- ¼ cup olive oil
- ⅓ cup cilantro, chopped
- Kosher salt and pepper to taste.
- 16 corn tortillas, , warmed and kept warm in a moist towel
- 2 pounds pulled pork
- ½ pound baby spinach leaves
- 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 in a tightly covered container.
- Heat up the tortillas. I usually wrap several in a damp paper towel and microwave for a minute.
- Place a few spinach leaves on a warm tortilla.
- Top with ¼ cup of the pork and then a few tablespoons of the salsa.
- Try to find extremely ripe mangoes. It should gently give if you squeeze it in your palm.
- Be sure to let your mango salsa sit for at least thirty minutes before serving. This allows the flavors to blend together and create a more well-rounded taste!
- Pork freezes really well. Cook a pork butt in the slow cooker and freeze it in recipe sized portions.
- For a tastier bite of salsa, try to cut all of your ingredients evenly.
- If you prefer a more chunky salsa, make thicker cuts, and if you like a more smooth salsa, make smaller cuts. Either way, aim for identically-sized cuts between the ingredients so you can enjoy everything in one scrumptious bite.
- A soft flour tortilla will have more of a tendency to fall apart and get soggy.
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