Pork Tacos with Mango Salsa

porktacosmangosalsa A jar of mango salsa and a splash of dark beer make these pork tacos taste like they came from your favourite taqueria. 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 savoury 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.

2 Tbsp. lime juice, freshly squeezed
2 Tbsp. white vinegar
3 Tbsp. chili powder
2 tsp. ground cumin
1½ tsp. sea salt
½ tsp. black pepper, freshly ground
3 cups fresh pineapple, cubed
1 small red onion, coarsely chopped
2 chipotle peppers, in adobo sauce
1 (12 oz) bottle dark Mexican beer
3 lbs pork tenderloin, cut into 1" cubes
¼ cup fresh cilantro, chopped
1 (16 oz) jar mango salsa
24 (6") corn tortillas, warmed

To Serve:
cubed fresh pineapple
chopped avocado
queso fresco

Purée first 9 ingredients in a blender; stir in beer.

In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.

Makes 12 tacos.

Cook's Notes:

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.
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.