Slow Cooked Blackberry Jalapeño Pulled Pork Tacos
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Pulled pork tenderloin is slow cooked in a combination of roasted jalapeños and fresh blackberries in this delicious recipe for pulled pork tacos!
A couple of years ago I combined blackberries and jalapeños for the first time in a margarita recipe, and it was a match made in heaven!
Sweet + spicy = a winning combination in my book!
Add delicious slow cooked pork and turn it into a taco, and I’m totally sold!
I almost always use pork tenderloin, instead of pork shoulder or pork butt, in my pulled pork recipes because it’s much leaner, which also means much healthier!
Anytime I can make a recipe a little bit healthier, while still totally delicious, I’m all about it!
Blackberry Jalapeno Pulled Pork Tacos Ingredients
- 4 jalapeños
- 1 cup fresh blackberries
- 4 garlic cloves (crushed)
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- ¾ cup honey
- 3 tbsp lime juice
- 3 tbsp fresh cilantro
- 2 tsp cumin
- 2 tsp paprika
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 lb pork tenderloin
Blackberry Jalapeno Pulled Pork Tacos Instructions
Begin by roasting the jalapenos, either on the grill or under the broiler in the oven.
Once the skin on the jalapeños is black and bubbling, remove from the heat and place in a plastic bag, zip closed and set aside for 5-10 minutes.
Remove from the bag and peel the skin from the jalapeños.
De-stem and de-seed the jalapeños, then place in a blender or food processor with the blackberries, garlic cloves, olive oil, apple cider vinegar, honey, lime juice and cilantro, blend until smooth.
Combine the cumin, paprika, kosher salt and black pepper in a small bowl.
Rub this mixture on the pork and place in the crock pot.
Pour the roasted jalapeno blackberry sauce from the blender onto the pork.
Cook on high for 3-4 hours, or on low for 6-8 hours.
Use a couple of forks to shred the pork in the crock pot.
Serve on tortillas with your choice of toppings.
I ended up making a little Blackberry Jalapeno Guacamole to go on top. It was a simple and delicious addition to this yummy recipe!
I seriously lost count of how many of these tacos I ate! 12, 13, 14… somewhere up there 😉
Long story short, they were insanely delicious! I could seriously eat that pulled pork in a bowl, with a fork, and nothing else, and be totally satisfied! The flavor of the pork is amazing!
Slow Cooked Blackberry Jalapeño Pulled Pork Tacos
Ingredients
- 4 jalapeños
- 1 cup blackberries
- 4 garlic cloves, crushed
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- ¾ cup honey
- 3 tbsp lime juice
- 3 tbsp fresh cilantro
- 2 tsp cumin
- 2 tsp paprika
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 lb pork tenderloin
- 12 tortillas, corn or flour
Instructions
- Begin by roasting the jalapeños, either on the grill or under the broiler in the oven.
- Once the skin on the jalapeños is black and bubbling, remove from the heat and place in a plastic bag, zip closed and set aside for 5-10 minutes.
- Remove from the bag and peel the skin from the jalapeños.
- De-stem and seed the jalapeños, then place in a blender or food processor with the blackberries, garlic cloves, olive oil, apple cider vinegar, honey, lime juice and cilantro, blend until smooth.
- Combine the cumin, paprika, kosher salt and black pepper in a small bowl.
- Rub this mixture on the pork and place in the crock pot.
- Pour the roasted jalapeño blackberry sauce from the blender onto the pork.
- Cook on high for 3-4 hours, or on low for 6-8 hours.
- Use a couple of forks to shred the pork in the crock pot.
- Serve on tortillas with your choice of toppings.
Nutrition Facts
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9 Comments on “Slow Cooked Blackberry Jalapeño Pulled Pork Tacos”
love unexpected recipes like this, these look great Whit! x
Thanks so much Christine!