Some people put their slow-cooker away during the summer but I think it’s is the perfect time to pull it out! Using a slow cooker makes dinner easy to throw together early in the day so you can spend the rest of the time relaxing, playing outside, or getting those summer projects done. It also doesn’t heat up the house like the oven does.
After searing the meat on all sides you just toss it in the slow-cooker and let it do it’s thang (get all tender and juicy), throw it in a tortilla, top it with some fresh mango salsa, and enjoy the party goin on inside your mouth.
This recipe makes a lot so my husband and I were eating these tacos for at least three nights in a row… which we didn’t mind at all! That good people! Leftovers will be fought over.
And not only does it taste fantastic but is gorgeous! I just love the bright bold yellow, green, and purple. So fresh!
- 1 (2-pound) pork loin
- 1 tablespoon oil
- 1 (15 ounce) can crushed tomatoes
- ¼ cup yellow onion, diced
- 4 chipotle peppers in adobe sauce
- 5 cloves garlic
- 2½ tablespoons honey
- 2 teaspoons fresh ginger (or 1 teaspoon dried)
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- Juice of 1 lime
- 1 (15-ounce) can black beans
- 2 mangoes, diced
- ⅓ cup red onion, diced
- Juice of ½ lime
- 12 fajita size tortillas
- Cilantro, chopped
- Queso Fresco
- Heat oil in a large pot over medium-high heat. Sprinkle pork with salt and pepper and brown on all sides (about 6-8 minutes).
- Place pork in the bottom of a slow cooker.
- In a blender or food processor, puree tomatoes, onion, peppers, garlic, honey, ginger, cumin, salt, cinnamon, and lime juice. Pour over the pork, over and cook on low for 7-8 hours or on high for 4-6 hours.
- When tender, shred the pork on a cutting board. Discard the fatty pieces and place the shredded pork back in the pot with the sauce. Mix. Place pork in tortillas when ready to serve and top with salsa, cilantro, and cheese.
- In a bowl, mix together the black beans, mango, red onion, and lime juice.