pork carnitas taco + mango chili salsa


who is ready for cinco de mayo?!? i will take just about any excuse i can think of to make homemade tacos, but i think cinco de mayo is as good as it gets! if you are throwing a party you can go all out & set up a taco bar with various meats & toppings like mango salsa, tomato salsa, black beans, fresh guacamole, sour cream, crushed chips & different flavoured harvest snaps for extra flavour kicks. justin & i LOVE making all sorts of tacos at home, from a beer can chicken taco on the grill to a slow cooked pulled pork there isn't a taco i don't like. when we lived in the city there wasn't a week that went by where we didn't go out for tacos or burritos. today's taco is inspired by one of my favourite harvest snap flavours; black bean mango chile lime! they are a a little spicy & a little sweet thanks to the ripe mangos. i cook my pork in a staub braiser but if you have a slow cooker, just throw all the ingredients in before you leave for work & you will come home to the most delicious dinner. happy early cinco de mayo! don't forget the margaritas;)


for the tacos

  • 8 corn tortilla shells
  • 1 batch of pulled pork tenderloin (see recipe below)
  • 1 batch of mango chili salsa (see recipe below)
  • 1 cup black bean mango chile lime harvest snaps, crushed
  • lime, for garnishing
  • cilantro, for garnishing

for the pulled pork

  • 1 1/2 pounds pork tenderloin (one loin)
  • 1 tablespoon oregano
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 2 cloves of garlic, minced
  • salt and pepper
  • 1 large onion, sliced
  • 1 cup of chicken stock
  • 1 cup of cola, root beer, or beer (i've done them all)
  • 1 cup of scratch made or store bought barebecue sauce

for the mango chili salsa

  • 2 cups fresh mango, diced
  • 1/2 cup red bell pepper, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 teaspoon fresh jalapeno, seeded & finely chopped (optional)
  • 2 tablespoon cilantro, roughly chopped
  • 1 lime, juiced & zested
  • salt & pepper, to taste


for the tacos

  • warm the tortilla shells up by heating them in a hot frying pan.
  • add desired amount of pulled pork, mango chili salsa & crushed harvest snaps.
  • garnish with fresh cilantro & a slice of lime.

for the pulled pork tenderloin

  • preheat oven to 325 degrees.
  • in a small bowl mix together the dry rub: oregano, chili powder, paprika, cumin, cayenne, salt & pepper. rub generously over the pork tenderloin.
  • place in a braiser (or slow cooker) and add in garlic, onion, chicken stock & cola.
  • cook covered in the oven for 3-4 hours, or until the meat begins to pull apart.
  • remove meat from braiser, shred & toss in your favourite barbecue sauce.

for the mango chili salsa

  • in a large bowl toss together mango, red pepper, red onion, jalapeno, cilantro, lime juice, lime zest, salt & pepper.
  • let rest covered in the fridge to allow the flavours to mend.

this post was created in partnership with harvest snaps! thank you for supporting the brands that keep me doing what i love. xo