Spiced Coconut and Tiki-Style Pulled Pork Tacos

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender slow-cooked pulled pork infused with warm spices and creamy coconut milk, served in soft tortillas with fresh mango salsa. This Mexican recipe, ready in about 500 minutes, pairs pork shoulder, coconut milk, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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 pork shoulder
• 1 cup coconut milk
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp ground coriander
• 4 cloves minced garlic
• 1 medium chopped onion
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 corn tortillas
• 1 medium mango
• 1/2 cup diced red bell pepper
• 1/4 cup chopped cilantro

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, mix 1 tbsp ground cumin, 1 tbsp paprika, 1 tsp ground coriander, 4 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend all over 2 lbs pork shoulder.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3 minutes per side.
3. Step 3: Transfer pork to a slow cooker and add 1 cup coconut milk, 1 medium chopped onion, and 2 tbsp lime juice. Cover and cook on low for 8 hours until pork is tender and shreds easily.
4. Step 4: Meanwhile, prepare mango salsa by dicing 1 medium mango and mixing with 1/2 cup diced red bell pepper and 1/4 cup chopped cilantro. Set aside.
5. Step 5: Once pork is cooked, shred it using two forks and stir into the coconut cooking liquid for extra moisture.
6. Step 6: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Step 7: Assemble tacos by filling each tortilla with generous portions of pulled pork and topping with mango salsa. Serve immediately.