Chipotle Pork Tacos with Mango Salsa

This meal is the whole package. A little savory; a little sweet; a little (or a lot) spicy! Soooooo good!!!

2-3 lbs Pork Roast
28 oz chicken broth
1 packet taco seasoning
1/2 red onion chopped
1/2 cup cilantro chopped
1 cup Queso Fresco
2-3 chipotle peppers in adobo sauce chopped
Corn tortilla shells

For the Mango Salsa:
4-5 ripe mangos, peeled and cut into small cubes
zest and juice of 1 lime
1/2 cup cilantro chopped
1/2 red onion chopped
Salt and pepper to taste

Taco toppings
Shredded lettuce
Avacado
Sour cream
Cheddar cheese

In a large crock pot combine the pork roast and chicken broth. Sprinkle taco seasoning packet over the top and cook on high for 4 hours.

In the meantime, add the mango's, lime zest and juice, cilantro, red onion, and salt and pepper. Mix well, cover, and refridgerate for 2-4 hours so the juices can combine and party :)

Remove the pork roasts (leaving the juices in the crock pot), place in a skillet, and shred. Add the red onion, cilantro, chipotle peppers (I always add 3, taste, and add more if I want it spicier...you can always add spice, it's not so easy to take it away) and queso fresco and cook over medium-low heat until the cheese is melted.

Cook corn tortillas in a lightly oiled skillet until they are crispy and light golden brown. Put shredded pork mixture, mango salsa, and desired toppings on tortilla's and enjoy!