Here is the recipe Nick James gave me from our recent Taco Tuesday tasting. These tacos were amazing and between these and the chicken tacos, I think that these win.
Pork Tacos
Add the following in the pan :
- 1 can mango nectar
- splash of vinegar
- 1 clove of garlic, minced
- 1/4 onion, chopped
- Add 1/2 pound or so of pork shoulder
- 2 – 3 tsp chili powder
- 2 – 3 tsp red pepper flakes
- 1 tbsp brown mustard
- 1/2 can chipotle peppers in adobo sauce (or 3 – 4 tbsp chipotle sauce)
- 2 – 3 tsp hot sauce of choice
- 2 – 4 jalapeno slices with splash of juice
Simmer 20 – 25 minutes. Remove from heat and pull meat from bone (if applicable). Return to sauce. Simmer 10 – 15 minutes or more.
EAT!!!!!!!!!!!
SLC Tacos 
Wow, this looks great! Love the mango nectar in it. Question, do the chipotle peppers get chopped and the same as the jalapeno peppers? I’m adding this to my “must try” next time my store has pork shoulder on sale. Thanks for sharing!
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I simmered it all with the chipotle peppers whole, then separated them after cooking. I think it would work fine with the chipotle peppers chopped and left in, but in that case I would use a little less. Enjoy!
I made this yesterday. I added an equal amount of chicken stock because I was cooking 4lbs of pork. I let the whole thing go in my slow cooker for about 3 hours. It was excellent, but I had to add a significant amount of salt to bring the flavor up to where it should be. Thanks for the inspiration.
That’s great, Jeff. I’m glad you tried out the recipe.
Do you have any good ones that you would recommend for Mexican cuisine?