When I get huge amounts of meat like that I like to  slow cook it.  I can’t remember if I posted the pulled pork sandwiches ..I don’t think I did.  In fact…I have a huge number of posts to catch up on.  Anyway, to slow cook a large batch of pork roast, just salt and pepper it generously and toss it in the slow cooker with 1 cup of water, 1 tablespoon of chipotle, and some onion.  I slow cooked mine for a full 24 hours but there was about 20 lbs in there.  I cooked it until it shredded easily.  Then I bag it in portion sized amounts in freezer bags.  Simple dinners.

O.k..on to the Pork Tacos.

These were really quite quick because the pork was all ready cooked.  I warmed it slowly while I was making the salsa.

The key to this salsa is really ripe mangoes.  This recipe is based on the one in Bobby Flay’s Mesa Cookbook.

Black Bean and Mango Salsa

• 2 cups black beans, cooked and rinsed
• 2 very ripe mangoes, peeled and diced
• 1/2 red onion, diced
• 1 jalapeno seeded and chopped
• 1 tablespoon lime zest
• 1/4 cup freshly squeezed lime juice
• 1/8 cup freshly squeezed orange juice
• a splash of balsamic vinegar
• 1 tablespoon agave syrup
• 1/4 cup olive oil
• 1/3 cup chopped, fresh cilantro
• Kosher salt and pepper to taste.

Combine all ingredients in a bowl and stir gently to combine.  Allow flavors to blend for 30 minutes.

For Tacos

• 16 corn tortillas, warmed and kept warm in a moist towel
• 4 cups of shredded, cooked pork
• 1/2 lb aby spinach leaves
• Mango salsa

Place a few spinach leaves on the tortilla.  Top with 1/4 cup of the pork and then a few tablespoons of the salsa.

Serves 8

Images:maryeaudet

Post from: Baking Delights