Chile-Spiced Pork Tacos with Cucumber-Mango Salsa
Feel free to use just one type of chile powder in this dish, but we find that the combo of ancho and chipotle delivers the most nuanced flavor. The chipotle (dried, smoked jalapeño peppers) adds fire, while the anchos (dried poblanos) lend a fruity, more moderate heat.
Ingredients
Pork
- 2 teaspoons onion powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ancho chile powder
- ½ teaspoon chipotle chile powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons salt
- 3 pounds boneless pork shoulder trimmed and cut into 1- to 2-inch pieces
- ½ cup low-sodium chicken brot
Salsa
- 1 medium mango diced
- ½ English cucumber diced
- ½ cup finely diced red onion
- 3 tablespoons minced fresh cilantro
- 1-2 serrano peppers seeded and minced
- 2 tablespoons orange juice
- 1 tablespoon red-wine vinegar
- 1 teaspoon honey
- ½ teaspoon salt
- 16 corn tortillas warmed
- Lime wedges for serving
Instructions
- To prepare pork: Combine onion powder, cumin, oregano, paprika, ancho and chipotle chile powders, garlic powder and 11/2 teaspoons salt in a small bowl. Place pork in a 6-quart slow cooker. Reserve 1 teaspoon of the spice mixture for Step 3; toss the pork with the remaining spice mixture. Pour broth around the pork so it doesn't wash off the spices. Cover and cook until the pork is very tender, about 6 hours on High or 8 hours on Low.
- To prepare salsa: About 30 minutes before serving, combine mango, cucumber, onion, cilantro, serrano to taste, orange juice, vinegar, honey and salt in a medium bowl. Toss and let stand at room temperature until ready to serve.
- Use a slotted spoon to transfer the pork to a bowl. Shred into coarse chunks with two forks. Add the reserved 1 teaspoon spice mixture and 1/2 cup of the cooking liquid (discard the remaining cooking liquid); toss to combine. Serve with tortillas, the salsa and lime wedges, if desired.
Notes
Refrigerate pork (Step 1) for up to 3 days. Refrigerate salsa (Step 2) for up to 8 hours.