Recommended Equipment
About This Recipe
One thing that we reality adore about this recipe is how much it embraces the idea of cooking this meat slowly. The pork can be in the oven for up to eight hours! That’s an awfully long time, and it allows the fat in the meat to render and melt, basting the meat itself as it cooks.
This is the ultimate way to get tender, delicately cooked meat that is utterly indescribable – we adore it, and we recommend this recipe to anyone.
The final great thing about slow-cooking meat like this is the crispy, crunchy outer layer that you get on the meat. As it cooks, this layer is a wonderful addition to the overall texture of the dish, making the food even more wonderful.
Another thing that we adore about this recipe is the use of citrus fruit juices – pineapple, lemon, and lime. Not only are these flavors that are in keeping with central and southern American cuisine, but the chemicals inside them will make the meat all the more tender.
The acid within these citrus fruits will begin to denature some of the proteins on the outer layer of the meat when you start to cook. As these juices turn to steam, this process will continue, ensuring that your meat is perfectly tender. After it’s finished cooking, it will surely melt in your mouth.
Hints & Tips
The number one tip that we’d recommend for this recipe is related to the mango slaw that you’ll be making – don’t be afraid to slice the fruits and veggies incredibly thingly. The more thinly you slice them, the finer they’ll be to crunch through, and the more flavor they’ll bring to the dish.
If they’re thinner and crisper, then you’ll easily crunch through several layers at once. If they’re thicker, it will be a little bit difficult to eat, detracting from the pork.
Furthermore – if they’re thinner, they’ll have more surface area. This will mean that more juice will come into contact with the tortillas and pork that you’re serving the slaw on top of, allowing the flavors to mingle more intensely. This will, in turn, lead to a dish that’s a true flavor sensation!
Before we get to the recipe, we just have one final quick tip – if you’re a fan of spicy food, use a vinegar-based hot sauce when topping. A thin sauce such as Tabasco or Frank’s hot sauce would ensure that the texture and flavor of the meal aren’t compromised (thanks to the acidic vinegar) while also giving you that hot kick.
This recipe can take a little while to get perfect, but the trick is to not be afraid of that. Take your time with the recipe, and it will all pay off in the end! Good quality pork and good quality ingredients will result in a well-cooked final dish. At the end of the day, a well-cooked final dish is a tasty one.
Pork Tacos with Mango Slaw
Course: PorkDifficulty: Medium8
servings20
minutes8
HoursIngredients
- Pork
1 Pork Butt
4 Tbsp Olive Oil
¼ Cup Kinder’s Woodfired Garlic Seasoning
¼ Cup Apple Cider Vinegar
2 Limes (sliced in half)
2 Lemons (sliced in half)
½ Cup Pineapple Juice
1 ½ Cup Water
1 7 Oz Can Chipotle Peppers in Adobo Sauce
- Mango Slaw
1 ½ Cup Green Cabbage (thin sliced)
1 Cup Mango (ripe and chopped)
½ Cup Radish (thin sliced)
1/3 cup Green Onion (sliced diagonally)
2 Tbsp Fresh Lime Juice
8 Corn Tortillas
Directions
- Pork Filling
- Score the fat side of the pork with a knife in a crisscross pattern.
- Oil it up using your olive oil and then coat it thoroughly the seasoning.
- In a slow cooker combine the apple cider vinegar, pineapple juice, and water and mix together.
- Squeeze the lemons and lime then add the rinds into the juice mixture.
- Place your pork butt into the slow cooker and cook on low for 6 – 8 hours or until pork shreds easily.
- Mango Slaw
- In large bowl simply combine cabbage, mango, radish, green onion, avocado, and lime juice.
- Corn Tortilla
- Dip your tortillas in the juice that is in the slow cooker.
- Fry the tortillas in frying pan over medium-high heat for about 2 per side
- Fill your tortillas with pork and top with cabbage mixture and enjoy.