• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Restless Chipotle

  • Home
  • Recipe Index
  • Start Here
    • Ingredients Substitutions
    • Tips for Measuring Ingredients Accurately
  • About
  • Shop
  • Your Recipe Box
  • Meal Plans
menu icon
go to homepage
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
×

Home » Recipes » Cinco de Mayo Recipes

Shredded Pork Tacos with Mango Salsa

Published: May 22, 2009 Last Updated: Apr 23, 2020 by Marye 525 words. | About 3 minutes to read this article.

Fresh, spicy-sweet mango salsa over pulled pork tacos is a match made in Tex-Mex heaven! Easy to make - perfect on fish tacos, chips, or chicken tacos, too. The best use of leftover pulled pork, ever!
Total time 40 minutes
Jump to Recipe

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.

 

Closeup of taco filling and salsa for feature image.
No ratings yet

Shredded Pork Tacos with Mango Salsa

Print Pin Recipe Save Go to Collections
Prevent your screen from going dark
Fresh, spicy-sweet mango salsa over pulled pork tacos is a match made in Tex-Mex heaven! Easy to make - perfect on fish tacos, chips, or chicken tacos, too. The best use of leftover pulled pork, ever!
Course Main Dish (Quick and Easy)
Cuisine Tex-Mex
Prep Time: 40 minutes
Total Time: 40 minutes
Servings:16 servings
Calories:142
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • 4 quart mixing bowl
  • Slow Cooker

Ingredients

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.

For Tacos

  • 16 corn tortillas, , warmed and kept warm in a moist towel
  • 2 pounds pulled pork
  • ½ pound baby spinach leaves

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 in a tightly covered container.

Tacos

  • 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.

Notes

Storage:
Store leftover mango salsa in an airtight container in the refrigerator for about ten days. It doesn't freeze well,
Cooked meat lasts for three to four days if it's stored in the refrigerator.
Whether it is pork tenderloin from the slow cooker, leftover carnitas, pork shoulder, or a Boston butt roast, you can put the meat in a Zip-top storage bag and freeze it for up to three months.
Thaw in the refrigerator and reheat in the microwave.
Tips:
  • 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.

Nutrition Facts

Calories: 142kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 24mg | Potassium: 266mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1649IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 1mg

Sign up for the emails and never miss another recipe!!

    We'll never share your email or send you spam. Pinkie swear.

     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

     

     

    « Homemade French Vanilla Ice Cream and a Dirty Secret
    Blueberry White Chocolate Cookies »
    • Facebook
    • Twitter

    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




    Primary Sidebar

    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye.

    NY Times bestselling author. Written over 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Army veteran. Nothing fazes me & together we're going to get the kind of meals on your table that you (and your family) have been dreaming of. 

    More about me →

    Summer Fun

    • Patriotic Fruit Salad
    • Patriotic Jello Poke Cake
    • Plain Cheesecake Recipe- No Fail NY Style
    • How to Make a Watermelon Basket

    Newest Meal Plan

    • Meal Plan 30: July 16 - 22

    Popular Recipes

    • Crockpot Ranch Chicken (Easy Weeknight Recipe)
    • Southern Chicken Spaghetti with RoTel
    • Crispy Fried Potatoes
    • Sex in the Driveway: Bright Blue Cocktail
    • Saltine Cracker Recipe (Soda Crackers)
    • Copycat Red Robin Campfire Sauce Recipe
    • Chicken Casserole with Stovetop Stuffing
    • No Bake Lemon Icebox Pie: Grandma's Favorite

    Easy Breakfast Ideas for the 4th of July

    Easy 4th of July Breakfast Ideas

    Footer

    ^ back to top

    About

    • About Marye Audet-White
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    MaryeAudet Whiteandherchildren Dec

    Featured in:

    Companies that Marye Audet-White and Restless Chipotle have been affiliated with.

    Contact Marye

    • Contact
    Marye Audet-White, founder of Restless Chipotle Media

    Copyright ©2021 Restless Chipotle Media, LLC