Pork And Mango Salsa Burrito Recipes

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QUICK AND EASY PULLED PORK BURRITOS



Quick and Easy Pulled Pork Burritos image

A tasty way to use up your leftovers from a pulled pork! Goes well with a little coleslaw.

Provided by Chef Kevin

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 8

Number Of Ingredients 6

1 (16 ounce) can baked beans (such as Bush's® Grillin' Beans®)
8 (10 inch) soft flour tortillas
1 small onion, diced
1 pound cooked pulled pork, heated
1 (8 ounce) package shredded Monterey Jack cheese
1 (16 ounce) can mild enchilada sauce

Steps:

  • Pour beans into a pot and bring to a simmer over medium-low heat.
  • Place a tortilla on a microwave-safe plate, sprinkle with onion, 2 tablespoons beans, and 2 to 3 tablespoons pulled pork. Sprinkle with Monterey Jack cheese, and roll the tortilla closed. Drizzle over 2 tablespoons of enchilada sauce, and sprinkle with more cheese.
  • Microwave until heated through and cheese is melted, about 1 minute. Repeat with remaining tortillas and filling ingredients.

Nutrition Facts : Calories 495.5 calories, Carbohydrate 56.8 g, Cholesterol 58.7 mg, Fat 17.9 g, Fiber 5.2 g, Protein 27.1 g, SaturatedFat 7.9 g, Sodium 1292.8 mg, Sugar 6.7 g

SWEET PORK FOR BURRITOS



Sweet Pork for Burritos image

This is a sweet and tangy pork recipe. It goes great on burritos and tacos, but it also tastes great by itself!

Provided by Dean

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h30m

Yield 12

Number Of Ingredients 7

3 pounds pork shoulder roast
2 cups salsa
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
2 cups brown sugar
½ (1.27 ounce) packet fajita seasoning
2 tablespoons taco seasoning mix
1 (7 ounce) can chopped green chilies

Steps:

  • Place pork roast in the crock of a slow cooker, and add 4 cups water. Cook on High for 5 hours.
  • Remove pork from the slow cooker and drain liquid. Cut the pork into 4 pieces, and set aside. Puree salsa in blender. Combine the pureed salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chilies in the crock of the slow cooker. Add the pork, and cook on High for an additional 3 hours.
  • Remove the pork, and shred with 2 forks. Serve.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 32.6 g, Cholesterol 72.6 mg, Fat 14.7 g, Fiber 0.9 g, Protein 23 g, SaturatedFat 5.1 g, Sodium 727.8 mg, Sugar 28.7 g

GRILLED PORK BURRITOS WITH SALSA VERDE



Grilled Pork Burritos with Salsa Verde image

Provided by Food Network

Time 40m

Yield 6 burritos

Number Of Ingredients 20

1 pound boneless pork loin chops, about 3/4-inch thick
2 teaspoons vegetable oil
2 teaspoons chili powder
1/4 teaspoon salt
3 cups homemade salsa verde (recipe below) or store-bought
6 "burrito-sized" 10-inch flour or whole grain tortillas
1 16-ounce can fat-free refried beans, heated* (See Cook's Note)
1 cup cooked white rice, heated
1 cup reduced-fat shredded Mexican cheese blend
2 tablespoons fresh cilantro, chopped
Lime wedges, for serving
2 pounds fresh tomatillos, husks discarded, rinsed and patted dry
1 jalapeno
1 ripe avocado, pitted, peeled and chopped
2/3 cup white or yellow onion, chopped
1/3 cup packed cilantro leaves with tender stems
3 tablespoons extra-virgin olive oil
3 garlic cloves
1/4 teaspoon kosher salt
Pinch of sugar

Steps:

  • To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Grill pork over medium-high heat, with lid closed, about 4 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer. Remove from grill and let rest for 3 minutes.
  • Place tortillas on grill grate and cook until heated, about 30 seconds per side. Remove from grill and wrap in a napkin to keep warm.
  • To assemble burrito: Chop pork into bite-sized pieces. For each burrito, spread 2 tablespoons of beans in a wide strip on center of tortilla. Top with rice and cheese, evenly distributed between the burritos, and 1/6 of chopped pork. Sprinkle with cilantro. Fold in right and left sides, and roll up tortilla from the bottom. Transfer each to a dinner plate. Smother each with one sixth of warm salsa, add lime wedges and serve immediately.
  • Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Place tomatillos and jalapeno on grill grate and cook, with the lid closed, turning them occasionally, until jalapeno skin is blackened and blistered (about 5 minutes) and tomatillos are browned but not bursting (7 to 9 minutes). Transfer them to a bowl as they are done, and let cool. Scrape and discard skin from jalapeno. Seed jalapeno, reserving seeds.
  • Pulse avocado, tomatillos and any juices, jalapeno (without seeds), onion, cilantro, oil, garlic, salt and sugar in a blender or food processor until smooth. For a spicier salsa, add seeds. Transfer to a medium saucepan and bring to a simmer over medium heat. Reduce heat to very low to keep salsa warm. Extra salsa can be stored in the refrigerator and kept up to 3 days.

THE BEST GRILLED PORK CHOPS WITH MANGO SALSA



The Best Grilled Pork Chops with Mango Salsa image

Whether you're hosting a dinner party or need a quick weeknight meal for the family, this recipe for grilled pork chops with mango salsa is the answer.

Provided by Meghan Yager

Categories     Pork

Time 1h20m

Number Of Ingredients 19

4 bone-in pork chops
1 Tbsp vegetable oil (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
1/2 tsp chili powder (ground ancho or your favorite style)
1 tsp smoked paprika
1/2 tsp packed brown sugar
1 tsp salt
1/4 tsp cayenne pepper
1 ripe mango, diced
1 cup cherry or grape tomatoes, chopped
1 small jalapeno, diced
1/2 small onion, diced
1/2 cup fresh cilantro, chopped
1 teaspoon lime juice, or more to taste
1 teaspoon olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper

Steps:

  • Pat the pork chops dry on both sides with paper towels. Combine all of the spices for the dry rub in a small bowl, and coat the meat with the mixture on both sides. Place in a shallow baking dish without overlapping and set aside in the refrigerator or on the countertop for at least 20 minutes.
  • Preheat the grill, and oil the grates if necessary, to prevent sticking.
  • Combine all of the salsa ingredients in a medium-sized bowl, and adjust seasoning to taste. Keep in the refrigerator until ready to serve.
  • Grill the meat until it is cooked through to an internal temperature of at least 145°F, about 5 minutes on each side, depending on the thickness of the chops.
  • Serve pork chops topped with salsa.

Nutrition Facts : ServingSize 1 chop with salsa, Calories 451 calories, Sugar 13.7 g, Sodium 915.2 mg, Fat 15.9 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 17.2 g, Fiber 2.6 g, Protein 58.6 g, Cholesterol 171.6 mg

PORK ROAST WITH MANGO SALSA



Pork Roast with Mango Salsa image

"When my son and his wife were married in our backyard, I served this special roast at the rehearsal dinner," writes B.J. Wall from Lanexa, Virginia. "It can be prepared on the grill or in the oven, but grilling enhances the flavors. The fruit salsa perfectly complements the pork's tasty herbal rub."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 20

3 tablespoons paprika
1 tablespoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 boneless whole pork loin roast (2-1/2 pounds)
SALSA:
1 medium mango, peeled and chopped
1/2 cup chopped seeded plum tomatoes
1/2 cup chopped red onion
1/2 cup chopped peeled cucumber
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon olive oil
1 tablespoon dry red wine or cider vinegar
1 teaspoon ground cumin

Steps:

  • In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. If baking the roast, place on a rack in a shallow roasting pan. , Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. , Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 218mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

PORK TACOS WITH MANGO SALSA



Pork Tacos with Mango Salsa image

I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had-and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 12 servings.

Number Of Ingredients 15

2 tablespoons lime juice
2 tablespoons white vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
2 chipotle peppers in adobo sauce
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
24 corn tortillas (6 inches), warmed
Optional: cubed fresh pineapple, chopped avocado and queso fresco

Steps:

  • Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork. , Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 282 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 678mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

PORK AND MANGO SALSA BURRITO



Pork and Mango Salsa Burrito image

Provided by Marian Burros

Categories     dinner, easy, weekday, main course

Time 15m

Yield 4 or 5 tortillas, enough for 2 very hungry people

Number Of Ingredients 11

4 or 5 9- or 10-inch flour tortillas
1 tablespoon canola or corn oil
8 ounces ground pork tenderloin
1 medium-size onion, peeled and chopped
1 large red pepper, cored, seeded and chopped
1/4 to 1/2 jalapeno, finely chopped
1 teaspoon ground cumin
Salt, optional
Freshly ground black pepper to taste
1/2 cup plain nonfat yogurt, at room temperature
Mango Salsa (see recipe)

Steps:

  • Preheat oven or toaster oven to 350 degrees. Wrap tortillas in foil and set aside.
  • Heat oil in nonstick skillet and saute pork, onion, red pepper, jalapeno and cumin, stirring to break pork up into small pieces. Cook until onion is tender and pork is no longer pink.
  • Season to taste with salt and pepper.
  • Place wrapped tortillas in oven and heat 7 or 8 minutes, until soft and steaming.
  • Meanwhile, reduce heat under pork mixture to very low and stir in yogurt, just long enough to mix thorougly. Remove from stove so yogurt will not separate.
  • Spoon some of pork mixture down the center of a tortilla. Top with salsa and fold over one-third of tortilla, then fold in sides and roll to seal completely.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 9 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 414 milligrams, Sugar 6 grams, TransFat 0 grams

THAI PORK CHOPS WITH MANGO



Thai Pork Chops With Mango image

Instead of the usual applesauce or peaches, these Thai chops are accompanied by a tangy mango sauce that marries beautifully with the flavor of pork.

Provided by Darlene Schmidt

Categories     Dinner     Entree

Time 1h40m

Yield 4

Number Of Ingredients 11

4 pork chops (fat left on)
1 fresh ripe mango
1 handful of fresh coriander/cilantro
2 to 3 tablespoons coarsely ground black pepper
9 cloves garlic (minced)
5 tablespoons soy sauce
3 tablespoons fish sauce
4 tablespoons sherry
1/2 cup rice vinegar or white vinegar
1/3 cup brown sugar (lightly packed, plus 2 tablespoons for the marinade)
1 fresh red chili (minced, or 1/2 teaspoon cayenne pepper or dried crushed chili)

Steps:

  • Place pork chops in a flat baking dish. Sprinkle pepper and 5 cloves minced garlic over both sides and rub in.
  • Combine remaining marinade ingredients (4 tablespoons soy sauce, 2 tablespoons fish sauce, sherry, and 2 tablespoons brown sugar ) in a cup, stirring to dissolve the sugar. Pour over the chops and turn once to saturate.
  • Cover dish with foil and set in the refrigerator to marinate 10 to 30 minutes.
  • Preheat oven to 350 F.
  • Cover tightly with foil and roast 60 to 90 minutes (they will be fully cooked after 1 hour, but 90 minutes will give more tender results).
  • Turn the chops once in the middle of baking. If your baking dish is dry at this point, add 3 to 4 tablespoons water―use boiling water if it's a glass baking dish.
  • While chops are roasting, slice up the mango into small cubes and set aside. For the sauce, place all ingredients ( rice vinegar , 1/3 cup brown sugar, 4 cloves garlic, chili or cayenne pepper, 1 tablespoon fish sauce, and 1 tablespoon soy sauce) in a saucepan and bring to a boil. The vinegar will be pungent as it burns off.
  • Reduce heat to medium and continue simmering sauce 10 minutes, or until it has reduced to 1/3 and has thickened slightly.
  • Remove from heat and taste-test, looking for a tangy flavor that is also spicy and sweet. The sauce may taste strong (sharp) at this point, but it will be perfect when combined with the pork. If you'd like it spicier, add more chili. If it's too sour, add a little more sugar.
  • Remove chops from oven. Turn once before removing to soak up the juices from the pan, then plate them up. Add some fresh mango to each portion, then drizzle over the sauce. Garnish with fresh coriander, and accompany with plenty of Thai jasmine-scented rice (it's also delicious with potatoes).

Nutrition Facts : Calories 181 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, Sodium 2254 mg, Fat 1 g, ServingSize 4 pork chops (4 servings), UnsaturatedFat 0 g

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INSTANT POT MEXICAN PULLED PORK TACOS + MANGO SALSA - …
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2018-04-16 Home » Recipes » Slow Cooker & Instant Pot » Instant Pot Mexican Pulled Pork Tacos + Mango Salsa. Published: Apr 16, 2018 · Modified: Feb 20, …
From thedizzycook.com
5/5 (1)
Total Time 1 hr 50 mins
Estimated Reading Time 5 mins
  • Cut the pork shoulder into 2-3 inch cubes and set aside. Make the rub with garlic, shallots, chili powder, salt, sugar or honey, and paprika. Toss the rub with the pork shoulder cubes and marinate (if you can) for at least an hour. I only did about 30 min, but I wish I would have let it sit longer.
  • Turn your instant pot to the "saute" option, add olive oil, and place a few pieces of the pork in to brown on both sides, about 2 minutes per side. Make sure to not burn the garlic or shallots. You will need to do this in batches, so place the cooked meat on a plate. Once all done, transfer all pieces to the instant pot and add the broth. Place the cover on top (it makes a fun noise), latch in place, and turn to close the venting knob to "sealed". Tip: The venting knob will not click! It seems lose...don't worry, as long as it's lined up with the sealed icon, you'll be fine. The little silver floating valve will eventually seal in place.
  • Turn the setting to "pressure cook". If you saute your pork ahead of time, it won't take as long to pressurize...maybe 10 minutes. I've had it take me up to 20 though. Once it's pressurized set the time for 50 minutes and walk away.
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CARIBBEAN PORK CHOPS WITH MANGO SALSA | PALEO GRUBS
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  • Prepare the rice first in a small sauce pot. Combine the rice with the appropriate ratio of water, according to package instructions. Season with salt, chili powder and paprika. Cover and simmer until rice is cooked.
  • Next, prepare the mango salsa. Dice all the ingredients and combine in a small bowl: green onions, bell pepper, mango, tomato, cilantro, and jalapeno. Season to taste with salt, olive oil and lime juice; set aside to marinate.
  • Prepare the filling. Remove the pork rib meat from the bones and roughly chop; set aside. Preheat a medium sized frying pan over medium heat and add ½ tablespoon of olive oil. Add the red bell pepper, shallot and garlic. Saute for 4 to 5 minutes until pepper is tender. Add the pork rib meat, season the filling with salt and pepper and heat for about 2 minutes just to reheat the pork meat. If using a grill pan, preheat it at this time over medium heat.
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5/5 (4)
Total Time 38 mins
Servings 4
Calories 232 per serving
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  • Section the pork shoulder into large chunks, if not already sectioned. Place the pork, garlic and onion into slow cooker. Combine all the spices in a small ramekin: salt, garlic and onion powder, cumin, paprika and sugar. Mix together thoroughly, then season the meat. Add the vinegar and broth. Close the slow cooker and cook on 'HIGH' heat for 4 hours, or 'LOW' for 6 hours. Stir once after 2 1/2 hours.
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  • Prepare the mango salsa: peel and dice mango, seed and dice tomatoes, chop cilantro and shallot. Combine all the ingredients in a small bowl and add the lime juice, season with salt and a bit of olive oil to taste.
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In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork. Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired. Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers.
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