I was looking for something different to try for dinner and came across this recipe. The black beans are a good supplement as additional protein and are also full of fibre and a good source of Iron. This dish is full of flavor and the mango salsa gives it just the kick it needs!Print
Let your slow cooker to the heavy lifting for this Mexican inspired dinner. Black beans and Pulled Pork make the most delicious protein filling and the tropical salsa is the perfect compliment!
Pork and Black Bean Filling
- 2 apples, shredded
- 3 tsp chili powder
- 1/2 tsp ground cumin
- 1 tsp oregano
- 2 cloves of garlic, minced
- 3 tsp brown sugar
- Dash cayenne pepper
- 1/4 tsp coarse salt, more to taste as needed
- 1/4 tsp fresh ground black pepper
- 1 lb pork tenderloin
- 1 red onion, thinly sliced
- 1–2 Tbsp extra virgin olive oil
- 2 cans black beans, drained and rinsed
- 12 large butter lettuce leaves, stemmed and thoroughly washed
- 2 mangoes, peeled, cored and coarsely chopped
- 1/3 cup red onion, finely chopped
- 1/2 cup cilantro, finely minced
- 1/4 cup lime juice (approx 2–3 limes)
- 1 jalapeno, finely chopped *remove seeds if you don’t like spicy
- In slow cooker, whisk together apples, chili powder, cumin, oregano, garlic, brown sugar, cayenne, salt and black pepper. Add pork tenderloin and sliced red onion and drizzle with olive oil. Cook on low for 6-8 hours (or high 3-4 hrs).
- While Pork is cooking, combine salsa ingredients. Mix to combine, cover and refrigerate until ready to serve.
- Once pork is cooked through. Use two forks to pull it apart and shred it. Stir in the black beans and add more salt or pepper if needed.
- Break apart lettuce and rinse under cold water. Pat dry and plate. Spoon approx 1/4 cup of the pork mixture on each leaf and top with mango salsa.
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Mexican
Keywords: slow cooker, crockpot, pork