Island Tacos
"Island Tacos are just about the BEST thing I've eaten in years! These tacos are SO good...I dream about eating them! An explosion and combination of flavors, the likes of which, you've never tasted! Smokey Tender Pork, Sweet BBQ sauce, Creamy Coleslaw (the best I've ever had), and topped off with an amazing fresh pineapple mango salsa that will make your eyes roll back in your head and have you craving another before you've even finished your first!..."
INGREDIENTS
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1 Pork Top Sirloin Roast (1 lb. - 1.5 lbs)
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1 can beef broth
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1 tsp. garlic salt
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1/2 tsp. coarse black pepper
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1 tsp. liquid smoke
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1 Cup Mayonnaise
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1 Tablespoon Dijon Mustard
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Drizzle extra-virgin olive oil
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1/2 lemon, juiced
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Salt and Pepper to taste
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1 Tablespoon Red Wine Vinegar
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1 Tablespoon sugar
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1 Store-bought bag shredded slaw mix (containing red and green cabbage with carrots)
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1 can Del Monte Diced Mango-drained
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1 cup diced fresh pineapple in small bite size pieces
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3 Tablespoons chopped cilantro
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3 Tablespoon minced red onion
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1/4 cup diced sweet peppers
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Juice of one lime
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1 small jalapeno diced
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1 package corn tortillas for taco shells
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Sweet Baby Rays BBQ sauce or your favorite BBQ sauce
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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.
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Cook on low for 5-6 hours.
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Drain off all but one cup of juices. Shred pork roast and mix with retained juices. Keep meat warm until ready to serve.
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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.
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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.
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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.
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Fry corn tortilla's. Drain on paper towel.
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To serve add pulled pork to one corn tortilla, drizzle with BBQ sauce. Top with Creamy coleslaw and a heaping scoop of Mango Salsa.
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