What’s not to love about pork tacos? They are my favorite taco filling and this mango pineapple salsa is juicy and makes the perfect pairing for this Mexican inspired shredded pork.
In the summer, when temperatures rise, I love to use my Instant Pot (or Crock Pot) to cook my meals. It keeps the heat out of my kitchen because I don’t need to use the stove top or oven. Simply add the ingredients to your crock pot, head to work, and return home to the cooking complete!
I personally like to use my Instant Pot more, because while the pork is cooking, it’s the perfect amount of time to make the salsa and heat up the tortillas. It truly is a huge time savor, but it’s all about what works best for you and your schedule. Below are instructions that use the oven to crisp the pork and heat up the tortillas, but these can easily be done outside on your grill as well.
Crock Pot Pulled Pork Tacos
- 3-4 lbs. Boston butt pork roast (also known as pork shoulder), trimmed of fat and cut in 2 inch cubes
- 1 small onion, coarsely chopped, about 1 cup
- 1 cup salsa
- ¼ cup lime juice, about 3 limes
- 2 teaspoon dried oregano
- 2 teaspoon cumin
- 1 teaspoon salt
- 1 package of corn or flour taco sized tortillas
- 1 cup pineapple, chopped in small pieces
- 1 mango, chopped in small pieces
- ½ cup red onion, finely diced
- 1 cup cilantro, chopped (I measured one cup before I chopped it, you will end up with more of ½ cup if you measure after chopping)
- 2 limes, juiced
- ½ teaspoon cumin
- In a large bowl, combine your trimmed and cut pork, oregano, cumin and salt. Toss well to coat. Then transfer pork to your instant pot insert. Add the chopped onion, salsa and lime juice and give it a stir. Place the insert into the Instant Pot and lock the lid. Press the manual button and cook for 30 minutes. When it’s done cooking, let the pressure release naturally (about 15 minutes). Alternatively, place it all in a crock pot on low for 8 hours, or on high for 4 hours.
- While the pork is cooking, make your salsa. Combine your chopped pineapple, mango, red onion, cilantro, lime juice, and cumin in a medium bowl until well combined. Set aside.
- Next, scoop out your pork with a slotted spoon and give it a shred. Once all the pork is removed and shredded, pour the juices/marinade into a fat separator which does two things – first, it strains all the onions and salsa chunks from your marinade, while also separating the fat. The fat will rise to the top making it easy to pour your marinade using the spout that’s set at the base. (If you don’t have a fat separator, skim the fat off the top of the marinade with a spoon).
- Discard what is in your strainer, and pour ½ cup of the marinade over your pork.
- The next step is optional – but highly recommended. Place your pork on a sheet pan and place it, with the ½ cup marinade, under a broiler for about 3-4 minutes. This will caramelize it and make it nice and crispy on top. Add more marinade as desired, I usually add another ½ cup to mine and crisp it again for another 3-4 minutes.
- Heat up your tortillas right before you are ready to make your tacos. I like to do this in the oven or the stovetop. For the oven, place 4-5 tortillas in aluminum foil and put it in a preheated oven for 15-20 minutes until heated through. You can do multiple packets of 4-5 tortillas at the same time. If you are doing it on a stovetop, place tortilla’s in a dry skillet (no oil) over medium heat for about 30 seconds each side.
- When ready to serve, place pork inside tortilla and top with mango pineapple salsa.