There are a few things that I make that I know Wes will love no matter what. Tacos with shredded pork are one of those things. We have a favorite restaurant in Cincinnati, Nada, that has a whole host of wonderful taco creations. One of the first times we went he tried the carnitas and was instantly in love. Since then he's progressed to the pork belly but it will be a while before that one pops up in my kitchen.
The carnitas were garnished with pickled red onions and guacamole. In an attempt to mimic the flavors, I decided to pickle some red onions as well but to change it up a bit with some fresh mango salsa. Just look at all those vivid colors on the plate. Yummy!
While these were no Nada tacos, they were pretty darn tasty. Wes commented multiple times at supper and again during his leftovers at lunch the next day. I think I succeeded in making something he'd enjoy!
This recipe is a great make-ahead recipe, as most of the ingredients can be assembled the night before.
Slow Cooker Pork Tacos with Pickled Onions and Mango Salsa
3-4 lb bone-in pork shoulder
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups beef broth
1 1/2 cups water
1 small onion
2 garlic cloves
1 small red onion, about 1/2 cup
1/4 cup red wine vinegar
2 T. sugar
1 yellow mango (Ataulfo variety), chopped
juice of 1 lime
1/2 of a small jalapeno, chopped
small flour tortilla shells
Queso blanco or queso fresco
Do ahead: Mix all the spices in a small bowl. Trim the visible fat from the pork and rub the spice mixture into the meat. Really get it on there, rub for a good 3-4 minutes. Place meat in a zip-lock bag and store in the fridge overnight.
For the pork: Slice an onion in large chunks and place in the bottom of a slow cooker. Smash and peel 2 garlic cloves and add to the onions. Place meat on top of onions and cover with broth and water. Set the slow cooker to low and cook for 8 hours.
Remove meat from slow cooker. Remove bone and any excess fat. Shred with your fingers or 2 forks.
For the pickled onions: Combine 1/4 cup water, red wine vinegar and sugar in a small bowl. Slice the red onion as thinly as possible and add to the vinegar mixture. Cover with plastic wrap and refrigerate overnight as the pork marinates.
For the mango salsa: Combine the chopped mango, chopped jalapeno, lime juice, and about 1 tablespoon of the prepared pickled onions in a small bowl. Allow to marinate for 30 minutes to 2 hours.
To assemble: Arrange shredded pork on a flour tortilla. Top with queso fresco, pickled onions, and mango salsa. Prepare to delight your tastebuds!
This week I'm linking up to The Lens Love's Crock-tober, Remodelholic, The Lady Behind the Curtain, and This Chick Cooks!