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Island Tacos with mango pineapple salsa ready to eat

Island Tacos

Island Tacos are filled with tender juicy smoke flavored pork, drizzled with BBQ sauce, topped with creamy crunchy coleslaw, and an amazing Mango Pineapple Salsa. They are a flavor experience!
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 10 servings
Calories 283 kcal

Ingredients
  

Meat

  • 1 Pork Top Sirloin Roast 1 lb. - 1.5 lbs
  • 1 can beef broth
  • 1 tsp. garlic salt
  • 1/2 tsp. coarse black pepper
  • 1 tsp. liquid smoke

Creamy Coleslaw

  • 1 Cup Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • Drizzle extra-virgin olive oil
  • 1/2 lemon juiced
  • Salt and Pepper to taste
  • 1 Tablespoon Red Wine Vinegar
  • 1 Tablespoon sugar
  • 1 Store-bought bag shredded slaw mix containing red and green cabbage with carrots

Pineapple Mango Salsa

  • 1 can Del Monte Diced Mango-drained
  • 1 cup diced fresh pineapple in small bite size pieces
  • 3 Tablespoons chopped cilantro
  • 3 Tablespoon minced red onion
  • 1/4 cup diced sweet peppers
  • Juice of one lime
  • 1 small jalapeno diced
  • 1 package corn tortillas for taco shells
  • Sweet Baby Rays BBQ sauce or your favorite BBQ sauce

Instructions
 

Smoked Pork

  • Place pork roast in the bottom of slow cooker. Add one can of beef broth. Sprinkle meat with garlic salt, coarse black pepper, and liquid smoke.
  • Cook on low for 5-6 hours.
  • Drain off all but one cup of juices. Shred pork roast and mix with retained juices. Keep meat warm until ready to serve.

Creamy Coleslaw

  • In a small bowl combine mayonnaise, Dijon mustard, lemon juice, salt, pepper, red wine vinegar, sugar, and drizzle of olive oil. Mix until well blended.
  • In a large bowl place one store-bought package of shredded slaw mix. Add dressing. Mix together until slaw is well coated. Cover and refrigerate until ready to serve.

Mango Salsa

  • In a medium size bowl combine drained diced Mangos, diced pineapple, cilantro, peppers, jalapenos, red onion, and lime juice. Mix until well blended. Cover and refrigerate for 2-3 hours or until chilled.
  • Fry corn tortilla's. Drain on paper towel.
  • To serve add pulled pork to one corn tortilla, drizzle with BBQ sauce. Top with Creamy coleslaw and a heaping scoop of Mango Salsa.

Notes

*Please note cooking time is for "slow cooker".

Nutrition

Serving: 2tacosCalories: 283kcalCarbohydrates: 16gProtein: 6gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 17gCholesterol: 25mgSodium: 641mgFiber: 2gSugar: 11g
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