Go Back
Print

Slow Cooker Caribbean Tacos

A fresh, vibrant taco meal made entirely in the slow cooker. 

Course Main Course
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 12
Author Dani

Ingredients

Pork

  • 4-5 pound pork butt roast
  • 2 ½ tablespoons chipotle chili powder
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 tablespoon paprika
  • 2 teaspoons cumin
  • 1 teaspoon ginger
  • 1 1/2 teaspoons allspice
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • ¾ cup fresh OJ about 3 oranges
  • ¼ cup lime juice juice of one lime
  • 2 tablespoons adobo sauce optional
  • 4 garlic cloves smashed
  • 2 bay leaves

Mango Avocado Salsa

  • 1 mango diced
  • 1 avocado diced
  • 1/4 cup diced red onion
  • 1 tablespoon chopped cilantro
  • Juice of half of a lime
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon agave
  • Salt and pepper to taste

Toppings

  • Desired amount of corn tortillas
  • Greek Yogurt for topping, optional
  • Extra cilantro for topping
  • squeeze of lime juice

Instructions

  1. Trim excess fat from meat (can also ask your butcher to do this when you purchase the pork butt).
  2. Mix all of the spices and brown sugar together in a small bowl. Rub the dry mix all over the pork. I recommend refrigerating the seasoned pork overnight so the spices can impart their flavor into the pork.

  3. Turn your slow cooker on sauté mode and add 2 tablespoons of coconut oil to the bottom of the slow cooker. Brown all 4 sides of the pork, about 3 minutes per side. If your slow cooker does not have a sauté function, you can use a cast iron skillet or regular skillet to complete this step.

  4. Add in remaining ingredients to slow cooker. Cook on low for 7-8 hours. The meat is done when you can easily pull it apart with a fork.  Discard bay leave and garlic cloves. Shred pork.

  5. During the pork’s last hour of cooking, make the salsa by combining all of the ingredients in a small bowl. Allow the salsa to sit int the fridge for about an hour. It will allow the salt to marinate and develop more flavor.

  6. Char corn tortillas on flame of burner (or heat in skillet). Add in desired amount of pork and salsa, and top with extra cilantro and squeeze of lime juice. You can also add a dollop of greek yogurt. 

  7. Serve and enjoy!

Recipe Notes

The extra pork last in the fridge in an airtight container for up to two weeks. 

Can use the extra pork for other meals too, such as nachos, bbq pork sandwiches, or stuffed sweet potatoes.