Real love is setting an alarm for 3:30 on a Sunday morning to put pork carnitas in a Crock-pot so they’ll be ready when you get home from church in 8 hours. I didn’t do this, but my sweet husband did. Truthfully, I don’t know if the motivator was his love for me, or his love for pork—Exhibit A. Just kidding, I’m sure it was for me.
Sharing space in the Crock-pot was a jar of pepper jelly. I opted for the Hot & Sweet Pepper Jelly from Trader Joe’s, but any sweet and spicy variety will do. Think mango-habanero.
I dreamed these Mango Pepper Pork Carnitas Tacos up somewhere on Highway 183. I had picked up some beautiful banana peppers at the farmer’s market that morning and wanted to grill them for some purpose. Tacos seemed like a proper vehicle. Pork tacos. Thereafter, I don’t know if I thought of the mangoes and it led me to the pepper jelly, or vice versa, but however it came to be, these tacos were amazing. AMAZING.
Mango Pepper Pork Carnitas Tacos
*I used an 11-ounce jar of jelly for 2 pounds of pork. Adjust the amount of jelly, and toppings, up or down for the amount of meat you’re cooking.
2 lbs. pork carnitas
1 11 oz. jar of pepper jelly
2-3 medium banana peppers
2 small mangoes, chopped
1 large avocado, sliced
Chopped cilantro for garnish
Place carnitas and jelly in a Crock-pot. Cook on low for 8-10 hours. When tender, shred with a fork.
Place banana peppers directly over a low flame for 1-2 minutes, until marks appear. Turn and repeat. Let cool. Slice peppers open, remove seeds and stem, and chop.
Heat tortillas on a griddle or in a frying pan until warm and pliable.
Place meat on tortilla, top with mango, peppers, avocado and cilantro. Eat. Repeat until pork is gone. Lick Crock-pot clean.
I didn’t actually complete that last step, as we have leftovers, but the day is young.