Pulled Pork Tacos with Mango-Jicama Salad

Pulled Pork Tacos with Mango-Jicama Salad

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  • Each taco
  • 230 cal
  • 11g fat (3g sat)
  • 40mg chol
  • 80mg sodium
  • 23g carb
  • 5g fiber
  • 13g protein


  • 1 1/2 pounds boneless pork butt or shoulder
  • 1 (8-ounce) package mole simmer sauce (see note)
  • 1 ripe mango, peeled and chopped
  • 1/2 jicama, peeled and cut into 1-inch matchsticks
  • 1/4 red onion, thinly sliced
  • 1/2 jalapeño pepper, finely diced
  • 1 lime, juiced
  • 1/2 teaspoon sugar (optional)
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper, to taste
  • 12 sprouted corn tortillas, or your favorite variety, warmed
  • Sour cream or Greek yogurt, to serve (optional)


Place pork in a slow cooker and cover with mole sauce; turn to coat. Cook, covered, until meat is very tender, 4 to 5 hours on high or 7 to 8 hours on low. When tender, shred with two forks and stir pork into cooking liquid. Combine mango, jicama, red onion, jalapeño, lime juice, sugar, cilantro, salt and pepper in a bowl; toss gently. To serve, arrange pulled pork on tortillas and top with Mango-Jicama Salad. Add a dollop of sour cream or yogurt.

Special notes:

Alternatively, use 2 cups of your favorite beer or chicken stock and season with 3 tablespoons Mexican seasoning (available in our bulk section) and 2 tablespoons unsweetened cocoa powder.

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