Freeform Caribbean Jerk Pulled Pork Tacos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Slow-cooked pulled pork infused with spicy Caribbean jerk seasoning, served in soft tortillas with fresh mango salsa for a tropical twist. This Caribbean-inspired taco and burrito recipe, ready in about 500 minutes, pairs pork shoulder, jerk seasoning, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2 lbs, trimmed and cut into large chunks pork shoulder
• 3 tbsp jerk seasoning
• 4 minced garlic cloves
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 medium, sliced yellow onion
• 1 ripe, diced mango
• 1 small, diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 8 small corn tortillas
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rub 2 lbs pork shoulder chunks evenly with 3 tbsp jerk seasoning, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Let marinate for at least 1 hour or overnight in the refrigerator.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the pork chunks for 4-5 minutes per side until browned on all sides.
3. Step 3: Transfer pork and 1 medium sliced yellow onion to a slow cooker. Pour 2 tbsp lime juice over the pork, cover, and cook on low for 8 hours until pork is tender and easily shredded.
4. Step 4: While pork cooks, prepare mango salsa by combining 1 diced ripe mango, 1 small diced red bell pepper, 1/4 cup chopped fresh cilantro, and 1 small minced jalapeño in a bowl. Refrigerate until serving.
5. Step 5: Once pork is done, shred it using two forks and mix with the cooking juices from the slow cooker.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 1-2 minutes per side until pliable and slightly toasted.
7. Step 7: Assemble tacos by filling each tortilla with a generous scoop of pulled pork and topping with mango salsa. Serve immediately for a vibrant Caribbean-inspired street food experience.