Looking at that title I realize its not the most appealing name I could have come up with. But, that’s what they are. Pork shoulder coated in spices and tomatillo salsa slow cooked all day over a bead of onions, shredded and placed on corn tortillas. On top of that, a fresh mango relish. I realize many people would liken it more to a salsa, but the crunch of radish and the red onion say relish to me.
I had been in the mood for tacos for a few days but could not decide what kind I wanted to make. Ground beef? Steak? Chicken? A trip to the butcher decided for me. We popped into the butcher and waiting for me was this pork shoulder (aka boston butt). Once I laid my eyes on it my taco destiny was decided.
Fruit salsas/relish don’t usually appeal to me. I like my savory dishes savory and my sweet dishes sweet, rarely do I enjoy combining the two (except for the classic salt+chocolate]. However, I had a few honey mangos hanging out on the counter, and figured I would give this whole fruit salsa thing a go. Speaking of honey mangos, where have you been all of my life? I have never seen them before this year and suddenly they are in every supermarket. I’m glad for it, they are way easier to prepare than the mangos I am used to eating.
Anyway, the next time you find yourself wanting some tacos, or need to feed a crowd, definitely give these a try. If you are a savory fruit skeptic, give the relish a go, it definitely made me a convert.
Pork Tacos with Honey Mango Relish
Savory pork in a warm corn tortilla topped with a sweet and crunchy mango relish.
For the pork
- 1 bone in pork shoulder/butt roast, mine was about 11 lbs.
- 1 cup tomatillo salsa
- 1/2 white onion, sliced
- 1 tablespoon chopped garlic (I use pre-chopped garlic from a jar, it makes life so much easier. Probably the equivalent of three large cloves of garlic, chopped)
- 3 tablespoons cumin
- 1 tablespoon smoked paprika
- generous kosher salt
For the Mango Relish
- 1 honey mango, chopped into cubes
- 1/2 red onion, diced
- 2 radishes, diced
- juice from 1 lime
- salt and pepper
The morning (or night before) you plan to have your tacos, prepare our pork. Lay your onion slices over the bottom of the slow cooker. Take your pork shoulder and cut diagonal lines into the fat on the top of the shoulder roast (you could cut the fat off, but I like to leave it on). Place the pork in top of the onions in the slow cooker, fat side up. Put the cumin, salt, pepper,garlic, and paprika on the pork, topping it all with the tomatillo salsa. Set the slow cooker to “low” and leave alone for 8-10 hours.
For the relish, combine all of the ingredients in a bowl at least one hour before you plan to have the tacos.
The pork is done cooking when you can easily shred a piece off of the bone with a fork. Place the pork on a cookie sheet and shred the meat. Feel free to add a little juice from the slow cooker to keep it from drying out. You could also toss come in a hot pan to crisp it up, but that step is not needed at all. To assemble the tacos, warm some corn tortillas over the stove. Add some shredded pork, and top with mango relish. Serve with avocado, lime, and anything else you like on tacos.