Caribbean Pork Tacos with Mango Salsa
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Prep time: 
Cook time: 
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Serves: 6 (2 tacos each)
 
Ingredients
Pork:
  • 2½ lb boneless pork shoulder, well-trimmed
  • 4 garlic cloves
  • 1 small onion, roughly chopped
  • 2 jalapeños, sliced
  • ¼ cup lime juice
  • 2 Tbsp low-sodium soy sauce
  • 3 Tbsp olive oil
  • 1 Tbsp packed brown sugar
  • 1 Tbsp thyme leaves
  • 2 tsp ground allspice
  • 2 tsp black pepper
  • ¾ tsp ground nutmeg
  • ½ tsp ground cinnamon
Salsa:
  • 2 mangoes, diced
  • ¼ red onion, finely chopped
  • ½ cup cilantro, chopped
  • ¼ cup lime juice
Serving:
  • 12 corn tortillas
Instructions
  1. In a food processor, food prep, blender, or cylindrical container with an immersion blender, process the garlic, onion, jalapenos, lime juice, soy sauce, olive oil, brown sugar, thyme, allspice, pepper, nutmeg, and cinnamon until well-combined and transfer to a slow cooker. Add the pork shoulder and turn to coat. Cook on low 7-10 hours.
  2. Meanwhile, combine the salsa ingredients in a medium bowl. Refrigerate until use.
  3. Once through cooking, remove pork from the slow cooker and shred between two forks. Pour all but about 1 cup of liquid from the slow cooker and return the pork to the slow cooker; gently mix to combine. Serve pork in corn tortillas and top with salsa.
Notes
Recipe slightly adapted from Sweet Peas & Saffron, marinade adapted from Gourmet by Sweet Peas & Saffron
Nutrition Information
Serving size: 2 tacos Calories: 431 Fat: 13.7 Carbohydrates: 39.3 Sugar: 14.9 Sodium: 524 Fiber: 4.8 Protein: 38.3 Cholesterol: 100
Recipe by Prevention RD at https://preventionrd.com/2014/06/caribbean-pork-tacos-with-mango-salsa/