Carnitas Tacos with Mango Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

Tender slow-cooked pork tacos topped with a sweet and spicy mango salsa, served with lime and cilantro. This mexican ready in about 150 minutes blends pork shoulder, olive oil, large onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500g pork shoulder
• 2 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp oregano
• 2 medium mango
• 1/2 red onion
• 1 jalapeño
• 1 lime
• 1/4 cup chopped cilantro

Instructions

1. Step 1: Preheat oven to 180°C (350°F). Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add 500g cubed pork shoulder and sear for 5-7 minutes until browned on all sides.
2. Step 2: Add 1 diced onion and 3 minced garlic cloves. Cook for 2 minutes, then stir in 1 tsp cumin and 1 tsp oregano. Pour in 1 cup water, bring to a simmer, then transfer to the oven. Bake for 1.5-2 hours, or until the pork is tender and falling apart.
3. Step 3: For the salsa, dice 2 peeled and seeded mangoes, 1/2 diced red onion, and 1 seeded and finely chopped jalapeño. Squeeze juice of 1 lime over the mixture, then stir in 1/4 cup chopped cilantro. Season with salt and pepper to taste.
4. Step 4: Warm 8 small tortillas in a dry skillet or microwave. Spoon pork into the tortillas, top with mango salsa, and serve with lime wedges on the side.