Pork Tacos with Mango Salsa

You know when tacos stop being just dinner and start being a whole event? That’s these pork tacos with mango salsa. The pork slow-cooks in a chipotle-spiked pineapple marinade. After six to eight hours, the cubes collapse into tender shreds that are deeply seasoned and just smoky enough to make your kitchen feel like it’s flirting with a taco truck. The tortillas catch all the juice.

And then comes the salsa. It’s not just any mango salsa; you’ll zhuzh the jarred stuff with fresh cilantro so it tastes like you went to more effort than you did. Or go ahead and make your own mango salsa. Either way, you’ll want a spoonful of it on every bite for the sweet-sharp contrast against the savory pork. Add avocado if you’re feeling generous, queso fresco if you’re trying to show off and maybe a handful of extra pineapple just because you can.

Pork Tacos with Mango Salsa Ingredients

• Lime juice
• White vinegar
• Chili powder
• Ground cumin
• Salt and pepper
• Cubed fresh pineapple
• Red onion
• Chipotle peppers in adobo sauce
• Dark Mexican beer
• Pork tenderloin
• Chopped fresh cilantro
• Mango salsa
• Corn tortillas
• Optional: Cubed fresh pineapple, chopped avocado and queso fresco

Directions

Step 1: Make the pineapple marinade

Put the lime juice, white vinegar, chili powder, cumin, salt, pepper, pineapple, red onion and chipotle peppers in adobo sauce in a blender, then puree them. Stir in the beer.

Step 2: Slow-cook the pork

In a 5- or 6-quart slow cooker, combine the pork and the pineapple mixture. Cook, covered, on low until the pork is very tender, six to eight hours. Stir to break up the pork.

Step 3: Assemble the tacos

Stir the cilantro into the salsa. Using a slotted spoon, serve the pork mixture in the tortillas, then add salsa and your desired toppings.

How to Store Pork Tacos with Mango Salsa

Store any leftover pork and salsa separately in airtight food storage containers in the refrigerator. The pork will keep for three to four days, and the salsa is best used within that same window too.

Pork Tacos with Mango Salsa Tips

Can you use a different cut of pork for pork tacos with mango salsa?

You can use a different cut of pork for this taco recipe; boneless pork shoulder or pork butt both work well and will become tender after slow-cooking. Just be sure to trim any excess fat and cut the meat into evenly sized cubes.

How spicy are pork tacos with mango salsa, and how can you adjust the heat?

Pork tacos with mango salsa have a moderate heat level from the chipotle peppers in adobo sauce. To make them milder, use just one pepper or scrape out the seeds before blending; for more heat, add an extra chipotle or a pinch of cayenne.

Can you use jarred pineapple instead of fresh in these pork tacos with mango salsa?

You can swap in jarred or canned pineapple in this pork taco recipe—just drain it well, and use pineapple packed in juice, not syrup, to avoid an overly sweet result.

What should you serve with pork tacos with mango salsa?

Serve pork tacos with mango salsa alongside guacamole and tortilla chips, plus a simple on-theme side like Instant Pot black beans, Mexican rice or a fresh corn salad to round out the meal.