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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 


    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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