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Pulled Pork Jicama Tacos in a Mango Sauce

These pork carnitas tacos are sure to melt in your mouth! The tangy flavors of our Tangy Mango sauce adds the perfect balance of savory and sweet. You can use this recipe for topping bowls, salads, quesadillas or even stuffing enchiladas!



1 pound of pork shoulder cut in cubes

1/2 cup of Saucy Lips Tangy Mango Sauce

salt and pepper to taste 


Ingredients for the Mango Pico de Gallo

half an onion diced

1/2 avocado, cut in small cubes

 juice of 1 lime

1/2 mango cut into small cubes

 fresh cilantro



SEASON your pork with salt and pepper 

PLACE pork in the slow cooker, add the Mango sauce and cook on ‘HIGH’ heat for 4 hours, or ‘LOW’ for 6 hours

WHILE your pork cooks, make the pico de gallo by mixing all the ingredients and refrigerate.  

SHRED meat using two large forks. For a crispy finish, transfer to a baking dish and broil for 5 min. 

ASSEMBLE tacos by placing the jicama tortilla at the bottom, meat,  and  a spoon of the pico de gallo on top. 





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