Pulled Pork Tacos with Mango-Jicama Salad | PCC Natural Markets

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Pulled Pork Tacos with Mango-Jicama Salad

Serves: 6

Your rating: None (2 votes)
Your rating: None (2 votes)


These ingredients are:
egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


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.


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.

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

Recipe by Jackie Freeman, PCC Chef

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