by Melissa Close-Swickard

Created on: March 12, 2011

A pork taco with mango and pineapple is great for you taco-lovers who are looking for something other than traditional the meat, cheese, lettuce taco.  This recipe will add a new twist and taste in your quest for taco consumption.  Yes, you can always skip this recipe and simply add mango/pineapple salsa to some cooked pork, because it is quicker and easier.  However, this method yields fresh ingredients with a zesty combination of bacon and mango/pineapple.

This recipe is more flavorful with pulled pork, which is easier to shred with a slow-cooked tenderloin.  So, you will need your crock pot. The amount of people that this recipe feeds is dependent on how hungry everyone is and what you serve with your tacos.  But, you can “guest-timate” feeding four folks.

Place 2 lbs. of  pork tenderloin in the slow cooker; pour water over the meat, cover and cook on low until pork shreds easily, and pink is gone,  about 7-8 hours.

Resist that urge to lift the lid on slow cooker until after 6 hours, to avoid escaping heat. And do not cook longer than 7 hours, unless you want tough tacos. 

When tenderloin is done, using a fork or two (depending on your hand strength) to remove pork from slow cooker, and place pork on cutting board.  Using these same two forks, start shredding your  pork.

Meanwhile, chop and fry 6-8 slices of bacon, with 4 cloves of finely-chopped garlic in medium-sized fry pan; when done, remove from heat, drain excess fat but leave in pan.  Then, add:

 ½ cup of pineapple chunks, fresh or canned (canned is quicker and easier),

 ½ cup of sliced mango (don’t plan on finding this in canned form),

1 TBSP. onion powder and a dash of salt and pepper

Fruit mixture and bacon and garlic should be mixed well.

Now it is time to add your pulled pork to the bacon/mango/pineapple concoction and mix in 1 cup of water from slow cooker; let simmer, covered on lowest heat, stirring from time to time.

Preheat oven to 350 degrees.  Wrap 12 small (taco-size) corn or flour tortillas in foil and heat for 15 minutes.  Remove pork/mango from pan and place on serving platter. 

Serve on tortillas topped with avocado slices, sour cream and/or chopped fresh cilantro.

*Please note:  this dish should be served immediately after tortillas are heated.

Plan on passing this one to your fellow taco-loving friends!

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