For tacos, you can’t beat the tender filling made in a slow cooker. These are by far the best pork tacos we’ve had—and we’ve tried plenty! Make the mango salsa from scratch if you have time. Yum.
—AMBER MASSEY ARGYLE, TX
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 12 SERVINGS
2 tablespoons lime juice
2 tablespoons white vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
2 chipotle peppers in adobo sauce
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
Corn tortillas (6 inches), warmed
OPTIONAL TOPPINGS
Cubed fresh pineapple
Cubed avocado
Queso fresco
1. Puree the first nine ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine the pork and pineapple mixture. Cook, covered, on low until the pork is very tender, 6-8 hours. Stir to break up the pork.
2. Stir cilantro into salsa. Using a slotted spoon, serve the pork mixture in tortillas; add salsa and toppings as desired.
To freeze: Freeze the cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.