Shredded Pork Tacos with Carrot Cabbage Slaw & Mango Salsa

Total Time
1 hour, 40 minutes


  • 1 cup Taylor Farms Shredded Carrots
  • 1 cup Taylor Farms Shredded Red Cabbage
  • 2 tbsp canola oil
  • 3 ½ lbs. boneless pork shoulder or pork tenderloin
  • Salt and pepper
  • 1tbsp chili powder
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tbsp white wine vinegar
  • 2 ½ cups chicken stock
  • 1 mango, diced
  • 1 cup pineapple, diced
  • 2 green onions, sliced
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • Salt
  • 1/4c white wine vinegar
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • Salt & pepper to taste
  • Flour tortillas, warmed and lightly charred over the stove
  • Sliced limes


  1. Preheat oven to 350 degrees. In a large Dutch oven with lid, heat the oil until hot. Season the pork generously with salt and pepper. Sear the pork until golden brown on all sides. Remove pork and drain off fat. Add the chili powder, oregano, cumin and toast the spices until fragrant, 30 seconds. Add the vinegar and stock and stir well. Stir up all the brown bits on the bottom of the pan. Return the pork to the pot and arrange in a single layer in the liquid. Increase heat to high to bring to a boil. Cover and put the pot in the oven and roast for about an hour, turning occasionally. Add more stock to the pan if it becomes too dry. Once the pork is tender and pulls apart easily, remove from the oven and shred with two forks. Remove the lid and return the pan to oven and roast until the pork caramelizes and the ends become browned and crunchy, 30 minutes.
  2. While the pork roasts make the salsa and the slaw. Combine all the ingredients for the salsa and medium bowl and toss together. Combine all the ingredients for the slaw in a medium bowl and toss together.
  3. Serve pork in a warmed tortilla and top generously with mango salsa and carrot cabbage slaw.

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