Caribbean Pork Tacos are bursting with flavor and make a wonderful family meal. The pork is coated in jerk seasoning and slow cooked in a crock pot with onion, orange slices, and beef broth until tender.
Once cooked, the meat is a cinch to shred, making taco assembly wonderfully easy.
I always like the taste of pork topped with a creamy coleslaw and I think coleslaw is a wonderful addition to a taco. I added jalapeno and cilantro to flavor the mayo-based coleslaw for these tacos.
And then I added fresh diced mango to the tacos to give a sweet compliment to all the spices.
I think a good taco should be full of lots of spicy components, but I like a taco better when there is a sweet element involved too.
The pork can easily be cooked a day, or even 2 or 3 days in advance. This is a great meal to get started on a lazy Sunday afternoon when you are puttering around the house all afternoon. It can then be refrigerated to use for a quick and easy meal later in the week.
I don’t know about you, but when I have done a little meal prep over the weekend, the week always seems to go a little more smoothly.
I love how easy a crock pot makes this recipe. The meat comes out supremely tender and is super easy to shred with a fork. I’ve been using the Hamilton Beach Set ‘n Forget Programmable Slow Cooker
since my old crock pot that I had received as a wedding gift bit the dust. I was apprehensive about getting a new crock pot, but I’ve had nothing but good results with my new one.
For More Delicious Recipes Follow Spicy Southern Kitchen on Pinterest and Instagram.
Caribbean Pork Tacos
Ingredients
- 2 tablespoons olive oil
- 1 (3 to 4 pound) boneless Boston butt
- 1 tablespoon jerk seasoning
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 small onion,, sliced
- 1 large orange,, quartered
- 1 cup beef broth
- 5 cups shredded green cabbage
- 1 cup shredded carrots
- 3/4 cup mayo
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 jalapeno,, seeded and minced
- 1 mango,, diced
- 8 small flour tortillas
- 1 bottle Caribbean or jerk flavored bbq sauce
Instructions
- Heat oil in a large pan. Add pork and cook until browned on all sides.
- Place onion slices in bottom of crock pot.
- Transfer pork to crock pot and sprinkle with jerk seasoning, salt, and pepper. Squeeze orange slices onto pork and drop orange slices into crock pot. Pour beef broth around sides of pork.
- Cover crock pot and cook on HIGH for 6 hours or LOW for 8 hours.
- Discard cooking liquid and using 2 forks, shred pork and place in a bowl.
- To make slaw, place cabbage and shredded carrots in a medium bowl. Add mayonnaise, cilantro, lime juice, sugar, salt, and jalapeno and toss.
- To serve, place about 1/2 cup pork on each tortilla and top with slaw, mango and bbq sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post may contain affiliate links.
Orange and jerk seasoning?! These sound incredible! The perfect summer slow cooker meal! Pinned 🙂
I say the title and my eyes lit up and my stomach growled—-well it is lunch time. Geez what a wonderful taco version. That would make everyone else’s eye light up!!!!
Mango and pork are like a match made in heaven! These tacos sound delicious! Have a great weekend!
OMG these look killer. What I wouldn’t give to have these right now!
Hadn’t thought of using mangoes (which we love) this way. It looks so mouth-watering, Christin! Your house must be constantly full of people, trying to get at some of your food! ; ) Have a wonderful Mother’s Day this weekend!
These tacos look insanely awesome, Christin! Caribbean food is totally one of my favorites especially this time of year and I am LOVING all that ripe mango on top of the tender meat!
This is such a great twist on tacos! Love that you added mango. I am all about the sweet and salty!
Pinning for later!
Love your seasonings and yes to mango! Fresh fruit on tacos is just the best pop of color and bright flavor 🙂
These look amazing…and I know that taste amazing!
Oh I love the pop of colors in these tacos, Christin! And the Caribbean seasonings and sauce sounds just perfect for the warmer weather!