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Prep time
14 hours
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Cook time
7 hours
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Serves
6
Author Notes
I’ve been trying out vegetarian taco recipes recently, but this time I just really wanted something meaty and dripping with sauce. After I first had this coconut pork stew recipe from The New York Times, I knew it would work great in a taco shell. I adapted the recipe to a slow-cooker version so I could eat these tacos every day of the week. Just a few selected toppings - David Lebovitz's pickled radishes, mango, and cilantro - are all it takes to balance the flavors and textures of the pork and make these tacos sing. —Risa B
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Ingredients
- Slow-cooker pork
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2.5 pounds
boneless pork butt (fat trimmed), or pork stew meat, cut into 1 1/2-inch pieces
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2 teaspoons
ground cumin
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1.5 teaspoons
kosher salt, more to taste
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1.5 teaspoons
garam masala
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1/2 teaspoon
cayenne
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1/2 cup
dried yellow or green split peas
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2.5 tablespoons
vegetable oil
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1
large yellow onion, finely chopped
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1
cinnamon stick
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6
cloves garlic, minced
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1
serrano or jalapeño pepper, minced
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28 ounces
can or package diced tomatoes
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1 cup
coconut milk, solids and liquid whisked together
- Toppings
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1 bunch
radishes
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1 cup
water
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1 cup
white vinegar
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2 teaspoons
salt
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2 teaspoons
sugar
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1
very ripe mango, diced
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1/4 cup
cilantro, rough chop
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18
corn tortillas or bib lettuce leaves
Directions
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In a large bowl, combine the pork with the cumin, kosher salt, garam masala and cayenne. Cover and refrigerate overnight.
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Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.
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Heat oil in large Dutch oven over medium-high heat. Add onion and sauté for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeño. Saute for 5 minutes, until the jalapeño is tender. Add the pork and any juices from the bowl and sauté until lightly browned all over, about 7 minutes.
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Transfer everything to a crock pot and stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it’s not, add a little water until it is.
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Cook over low for at least 6 hours, until pork is tender and falling apart easily
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Slice the radishes into ¼ inch thick rounds.
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In a saucepan, bring the water, vinegar, salt, and sugar to a boil, until the sugar and salt are dissolved. Remove from heat.
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Pack the radishes in a clean pint-sized jar and pour the hot liquid over them.
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Cover and let cool to room temperature, then refrigerate.
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Top a corn tortilla (ideally lightly grilled) with the pork mixture, radishes, mango, and cilantro
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