Pork

Crock Pot Pork Tacos with Mango Salsa

DSC_5895_2I’ve been working from home this week, and it has been really nice. The other day, I decided to spend my lunch break throwing a few things into the crock pot and voila! Dinner! I don’t know if there is anything more convenient than a crock pot. You could definitely make these tacos by starting them in the morning before work too, but you would probably want to use a larger pork roast than I used so it will take longer to cook.

This recipe is my version of a recipe from an issue of Food Network magazine. I followed the basic instructions for the recipe but changed most of the ingredients. The substitutions were a mixture of my being stingy and my inability to find certain things at the grocery store. The recipe also didn’t include the mango salsa, but there were mangos in the picture so I made my own. I am very happy with how these tacos turned out. They were the perfect mixture of sweet and spicy, and I will definitely be making them again.
DSC_5885_2Crock Pot Pork Tacos
1 whole jalapeno
1 whole yellow chile pepper (I’m not going to lie. I’m not entirely sure what these are, but they are delicious.)
2 cloves garlic, unpeeled
2 chipotle peppers in adobo sauce
6 green onions
3 Tablespoons olive oil
2 Tablespoons honey
1 Tablespoon apple cider vinegar
2 teaspoons dried Oregano
3 cups chicken broth
2 lbs boneless pork shoulder (I couldn’t find this at the store so I used a pork loin roast that was good, but a bit tougher than I would have liked)
Salt & Pepper
1 cinnamon stick
2 bay leaves
Flour tortillas

Put the jalapeno, the yellow chile pepper and the garlic into a bowl with a couple tablespoons of water. Put in the microwave for 2 minutes and then remove everything from the water. Stem and seed the chiles and peel the garlic. Add the chiles and garlic to a blender.
DSC_5841_2Add the chipotle peppers, green onions, 2 Tablespoons olive oil, honey, vinegar, oregano and some salt and pepper to the blender.
DSC_5846_2Puree until smooth. You’ll end up with something that looks like a paste.

Heat 1 Tablespoon of olive oil in a large skillet (I used my cast iron pot) over medium-high heat. Add the blended mixture and cook for about 5 minutes, stirring constantly. It will thicken quite a bit. Whisk in the chicken broth and reduce the heat to a simmer. Leave it to simmer until you are ready to put the meat in the crock pot.

Meanwhile, trim the pork and season it all over with salt and pepper. Transfer to the crock pot. Add the bay leaves and cinnamon stick and pour in the chicken broth mixture. Cook on low for 3-4 hours or until the meat is falls apart when you pull at it with a fork. Shred the pork and serve in warmed flour tortillas with mango salsa and other taco toppings.
DSC_5874_2Mango Salsa
1 mango, peeled and chopped
1 red bell pepper, seeded and chopped
1/4 cup cilantro, chopped
1 tomato, chopped
Juice of 2 limes
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
Salt & Pepper, to taste

Combine all ingredients in a bowl and refrigerate for 30 minutes or so before serving.
DSC_5859_2

Crock Pot Pork Tacos with Mango Salsa
Total time: 
Serves: 4
 
Ingredients
  • Crock Pot Pork Tacos
  • 1 whole jalapeno
  • 1 whole yellow chile pepper (I'm not going to lie. I'm not entirely sure what these are, but they are delicious.)
  • 2 cloves garlic, unpeeled
  • 2 chipotle peppers in adobo sauce
  • 6 green onions
  • 3 Tablespoons olive oil
  • 2 Tablespoons honey
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons dried Oregano
  • 3 cups chicken broth
  • 2 lbs boneless pork shoulder (I couldn't find this at the store so I used a pork loin roast that was good, but a bit tougher than I would have liked)
  • Salt & Pepper
  • 1 cinnamon stick
  • 2 bay leaves
  • Flour tortillas
  • Mango Salsa
  • 1 mango, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • ¼ cup cilantro, chopped
  • 1 tomato, chopped
  • Juice of 2 limes
  • ½ teaspoon garlic salt
  • ¼ teaspoon cayenne pepper
  • Salt & Pepper, to taste
Instructions
  1. Crock Pot Pork Tacos:
  2. Put the jalapeno, the yellow chile pepper and the garlic into a bowl with a couple tablespoons of water. Put in the microwave for 2 minutes and then remove everything from the water. Stem and seed the chiles and peel the garlic. Add the chiles and garlic to a blender.
  3. Add the chipotle peppers, green onions, 2 Tablespoons olive oil, honey, vinegar, oregano and some salt and pepper to the blender.
  4. Puree until smooth. You'll end up with this lovely looking paste.
  5. Heat 1 Tablespoon of olive oil in a large skillet (I used my cast iron pot) over medium-high heat. Add the blended mixture and cook for about 5 minutes, stirring constantly. It will thicken quite a bit. Whisk in the chicken broth and reduce the heat to a simmer. Leave it to simmer until you are ready to put the meat in the crock pot.
  6. Meanwhile, trim the pork and season it all over with salt and pepper. Transfer to the crock pot. Add the bay leaves and cinnamon stick and pour in the chicken broth mixture. Cook on low for 3-4 hours or until the meat is falls apart when you pull at it with a fork. Shred the pork and serve in warmed flour tortillas with mango salsa and other taco toppings.
  7. Mango Salsa:
  8. Combine all ingredients in a bowl and refrigerate for 30 minutes or so before serving.

 

Comments (1)

  • I think it looks like a Hungarian pepper.

    Reply

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