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
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.