The Bountiful Basket universe must have wanted me to make this. One week I got butter leaf lettuce, mangos, red onion, and jalapenos. When searching what to make with it I came across this and tried it out with chicken instead of pork. It was good but I thought there was too much lime juice next time I will reduce the amount in the mango salsa.
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1-½ cup 100% Apple Juice
2-½ teaspoons Chili Powder
½ teaspoons Ground Cumin
1 teaspoon Mexican Oregano
2 teaspoons Brown Sugar
½ teaspoons Garlic Powder
1 dash Cayenne Pepper
¼ teaspoons Fresh Ground Black Pepper
1 pound Lean Pork Tenderloin, Trimmed Of Fat (I used chicken breasts)
1 whole Red Onion, Thinly Sliced
2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
12 whole Large Butter Lettuce Leaves, Trimmed And Washed Thoroughly
FOR THE MANGO SALSA:
2 whole Mangoes, Peeled, Cored And Coarsely Chopped
½ cups Red Onion, Coarsely Chopped
½ cups Fresh Cilantro, Chopped
¼ cups Lime Juice
1 pinch Salt
1 teaspoon Honey
2 Tablespoons Fresh Jalapeno, Chopped
n a slow cooker, whisk together apple juice, chili powder, cumin, oregano, brown sugar, garlic powder, cayenne and black pepper. Add pork tenderloin and sliced red onion. Heat on low for 6-8 hours, until cooked through and pork is shreddable.
Shred pork in slow cooker, then fold in black beans. Continue to heat on low for 30 minutes, until heated through.
For the mango salsa, combine all ingredients in a small bowl and place in the refrigerator for 30 minutes prior to serving.
To assemble the wraps, spoon 1/4 cup bean, onion and pork mixture into the center of each butter lettuce leaf. Top with mango salsa and eat like a taco!
