This post may contain affiliate links. Please see our disclosure policy.
Set it and forget it with this super simple slow cooker twist on classic pulled pork. You’ll love the mango jalapeño sauce that tenderizes the pork for the most delicious tasting dinner! A crowd pleaser and one the whole family will enjoy! Paleo and Whole30 approved.
Oh hey guys…..Just interrupting your weekend with some TACO goodness! Taco Saturday anyone? I can taco any day of the week really, and as you may know, I am always looking for new and fun taco recipes to share with you all. And, I can absolutely promise, this Mango Jalapeño Pulled Pork will not disappoint! It was absolutely perfect on top of my Cilantro Lime Cauliflower Rice with all of my favorite toppings. My kids and husband enjoyed with tortillas for a true taco night. AND…..Plenty of leftovers!!
Soooooo…… I am currently in the middle of a kitchen renovation.
Fun times!
While I am absolutely crazy excited about my new kitchen, I am super NOT crazy about the absolute chaos that has become my kitchen. No gas and no water are leaving me with limited options! Slow Cooker meals have been my “go-to”, and this was the first meal I made under this current situation……..
It did not disappoint! I’ve been wanting to make a pork taco recipe, but I added a warm weather twist that goes along with my current mood. I used the juice of an entire many, and a de-seeded jalapeño. It should be noted that these tacos ARE NOT spicy!! I do love spicy food, but to make my kids happy, I took out any ounce of spice. If you want to make them spicier, you can easily keep the seeds in, and maybe add 2 peppers instead of 1.
I also used a pork tenderloin in this dish, and let me just tell you, it makes the most tender pulled pork. EVER. I have always used a pork shoulder, but this variation is a keeper and a great addition to my collection of easy pork recipes.
This makes a perfect meal to serve a crowd, or if you need a dinner to last a few days. I also love to use my slow cooker in the warmer months so I can avoid creating any extra heat in the kitchen with the stove or oven. This will be a new delicious recipe for our rotation!
Slow Cooker Mango Jalapeño Pulled Pork Taco Bowls
Ingredients
For the Pork:
- 2 lbs pork tenderloin
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1 mango
- 1 jalapeno, chopped and de-seeded
- Juice of 1 lime
- 2 tbsp apple cider vinegar
- 3 tbsp coconut aminos or soy sauce
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 2 tbsp avocado or olive oil
For the Cauliflower Rice:
- 1 large head of cauliflower
- 1 tbsp avocado or olive oil
- 2 garlic cloves, minced
- ½ large onion, chopped
- ¼ cup chopped cilantro
- 3 tbsp avocado or olive oil
- 1 tbsp white vinegar
- 1 garlic clove, minced
- Juice of 1 lime
- ½ tsp cumin
- ½ tsp salt
Instructions
- For the pork:
- Begin by mixing together chili powder, cumin, and salt in a small bowl. Rub all sides of your pork with this rub. Set inside your slow cooker.
- To make the sauce: Cut up your mango and remove the seed. Place chunks inside a food processor or blender, add jalapeño, lime juice, vinegar, coconut aminos or soy sauce, cilantro, and garlic. Pulse, while motor is running add in avocado or olive oil. This should create a nice blended sauce. Pour on top of your pork and cook on low for 4-6 hours, or until it can be easily pulled apart.
- For the Cauliflower Rice:
- Rice your cauliflower: chop your head of cauliflower into florets, place inside food processor and pulse until cauliflower has a rice texture.
- Heat a large skillet to medium heat. Add oil, and saute onion and garlic for 3-4 minutes, or until fragrant. Add cauliflower rice and continue to saute.
- Meanwhile, make your sauce: Add cilantro, vinegar, garlic, lime, cumin, and salt to your food processor or blender. While motor is running, add remaining oil. Blend until smooth.
- Pour sauce on top of cauliflower rice, and continue to mix until dressing is completely incorporated. Remove from heat.
- Place pork on top of rice, add your favorite toppings: chopped red onion, sliced avocado, fresh cilantro, chopped tomatoes, and a squeeze of lime.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last night in the slow cooker and it was delicious! I cooked the pork about 4.5 hours and it came out so tender! I used the pork to make a burrito bowl. I love how easy and tasty your recipes are Amy!
I’m buying ingredients to make this week. Sounds so yummy…can’t wait to try it!!!
Keep me posted!! Hope you love it!
I made this last night, and it might be the best thing I’ve made in a slow cooker yet. Sweet with a hint of spice (I added another jalepeño and more garlic). My roommate loved it as well.
I made this in the Instant Pot last night and it turned out really well. I was concerned that 2 lbs would need more than 15 minutes to shred the pork and I was right. I took it out at 15 and it simply wasn’t done enough and added another 5 minutes. You really have to improvise and determine next steps in the recipe as you go along. First, rather than just throw everything in the pot, I decided to sear the meat after it had the rub on it using the saute feature. I think it would also be a good idea to let the rub sit on the meat for at least a couple hours before throwing in. I even doubled the chili seasoning. After it was done I had it turned to the “soup” feature for about 20 or so minutes and I think that was too long because the sauce thickened and evaporated very quickly. At first I was afraid of too much sauce but we could have used a lot more since the meat completely absorbed it, especially after I shredded it. Half the family had riced cauliflower as a base, other half, spanish rice with beans. I would also recommend a topping of shredded cabbage to get more of a taco vibe. Definitely serve with hot sauce.
Do you think this could made in an insta-pot?
Hi Lisa! Yes, I do. I have not tried it yet, but I am hoping to do so within the next week or two. The only changes I would make would be to add about 1/2 cup chicken stock for more liquid. Cook on manual for about 10-12 minutes. Use a quick release.
Came across this recipe and wanted to try it this evening however I’m a bit skeptical to put a pork tenderloin in the Insta pot, especially at 14 minutes? It would be tough. Did it actually shred for you? Thanks ahead of time for your feedback.
I wish you would have included serving instructions, along with the ingredients in the ingredient list. It looks like the recipe has instructions for cooking the pork and also the cauliflower rice. It would be more clear if also in the ingredients you listed toppings to complete the bowls! This looks super yummy and I’m looking forward to trying it!
Thank you for pointing that out, Sandra! I knew I intentionally left those ingredients out so it wasn’t such a long list of ingredients. But, I thought I included better instructions to assemble the bowls! I just changed it.