Chile-Spiced Pork Tacos with Cucumber-Mango Salsa
Tender slow-cooked pork shoulder seasoned with ancho and chipotle chile powders creates the perfect filling for these vibrant tacos. The meat is rubbed with a blend of warm spices including cumin, oregano, and paprika, then braised until fork-tender. A fresh cucumber-mango salsa provides a cooling contrast with diced fruit, crisp vegetables, cilantro, and a hint of serrano heat. The combination of smoky, spiced pork and bright, tropical salsa makes these tacos ideal for casual dinners, weekend gatherings, or any time you want bold Mexican-inspired flavors.
Ingredients
- 2 teaspoons onion powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ancho chile powderchili powder1:1
Less smoky but similar heat
- 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 broth
- 1 medium mango, diced
- ½ English cucumber, diced
- ½ cup red onion, finely diced
- 3 tablespoons fresh cilantro, minced
- 1 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
Instructions
- 1
Combine onion powder, cumin, oregano, paprika, ancho and chipotle chile powders, garlic powder and salt in a small bowl
- 2
Place pork in slow cooker and reserve 1 teaspoon of spice mixture
- 3
Toss pork with remaining spice mixture
- 4
Pour broth around pork so it doesn't wash off the spices
- 5
Cover and cook until pork is very tender, about 6 hours on High or 8 hours on Low
- 6
Combine mango, cucumber, onion, cilantro, serrano to taste, orange juice, vinegar, honey and salt in a medium bowl
- 7
Toss salsa and let stand at room temperature until ready to serve
- 8
Transfer pork to bowl using slotted spoon
- 9
Shred into coarse chunks with two forks
- 10
Add reserved spice mixture and cooking liquid, toss to combine
- 11
Serve with tortillas, salsa and lime wedges
Tips
Reserve some spice mixture before coating the pork to add back later for deeper flavor
Let the salsa stand at room temperature for 30 minutes to allow flavors to meld
Use a slotted spoon when removing pork to avoid excess liquid
Good to Know
Cooked pork keeps 3-4 days refrigerated. Salsa best fresh but keeps 1-2 days.
Pork can be cooked day ahead and reheated. Make salsa same day for best texture.
Warm pork in skillet if needed. Serve with additional toppings like avocado or cheese.
Common Mistakes
Don't wash spices off pork when adding broth to avoid bland flavor
Don't overdrain pork completely as some liquid keeps it moist
Don't make salsa too far ahead as cucumber releases water
Substitutions
FAQ
Can I use pork tenderloin instead of shoulder?
Pork shoulder is better for long cooking as it stays moist and shreds well. Tenderloin would become dry and tough in the slow cooker.
What if I don't have ancho chile powder?
Use regular chili powder or paprika with a pinch of cayenne. The flavor will be different but still delicious.
How long will the salsa keep?
Best eaten fresh but will keep 1-2 days refrigerated. Drain excess liquid before serving leftovers.