CRUX Recipe Title
Chili Con Carne
Chili Con Carne
Chili Con Carne
Chili Con Carne
Crux 6qt Programmable Slow Cooker

Product used

 

Pulled pork tacos
with mango salsa

Pulled Pork Tacos with Mango Salsa

Prep Time: 15 Mins
Cook Time: 6 hours 30 mins
Total Time: 6 hours 45 mins (+ 15 mins chilling time)
Serves: 6 with leftovers


Ingredients

Pulled Pork:

  • 1 tbsp packed brown sugar
  • 4 tsp ancho chili powder
  • 2 tsp salt
  • 1 tsp each paprika and ground cumin
  • 1/2 tsp each garlic powder, onion powder and dried oregano
  • 1/4 tsp cayenne pepper
  • Pinch ground cinnamon
  • 5 1/2 to 6 lb bone-in pork shoulder or butt roast, excess fat trimmed
  • 1 cup smoky barbecue sauce
  • 1/2 cup sodium-reduced chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 4 cloves garlic, minced


Mango Salsa:

  • 2 ripe mangoes, peeled, pitted and diced
  • 1/3 cup diced red pepper
  • 1/4 cup diced red onion
  • 1 jalapeño pepper, seeded and diced
  • 2 tbsp finely chopped fresh cilantro
  • 1/2 tsp lime zest
  • 3 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp ground cumin


Assembly:

  • 12 corn tortillas, warmed
  • 1 ripe large avocado, halved, pitted and thinly sliced
  • 6 radishes, thinly sliced
  • 1/3 cup finely crumbed feta cheese
  • Lime wedges, for serving


methodology
1. Pulled Pork: Stir together brown sugar, chili powder, salt, paprika, cumin, garlic powder, onion powder, oregano, cayenne and cinnamon. Pat pork roast dry with paper towel and coat with spice mixture; place in CRUX Slow Cooker. Stir together barbecue sauce, broth, tomato paste, vinegar and garlic; pour over roast. Cover and cook on High for 6 to 8 hours or until very tender.
2. Remove pork from slow cooker; let stand for 15 minutes. Skim off fat from cooking liquid. Shred pork with 2 forks; return to slow cooker and toss with cooking liquid. Set to Low; cook for 30 minutes.
3. Mango Salsa: Stir together mangoes, red pepper, red onion, jalapeño, cilantro, lime zest, lime juice, olive oil, honey, salt and cumin. Refrigerate for about 15 minutes or until chilled.
4. Assembly: Place 1/3 cup pulled pork onto each tortilla. Top with avocado, radishes, salsa and feta. Serve with lime wedges.


Tip:

  • Substitute pineapple or papaya for mangoes if desired.