A couple of weeks ago I bought two huge pork roasts. It was during the height of the swine flu scare and all the pork was clearanced because no one was buying it. At 99 cents a pound there was no need to analyze the budget.
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 Grill Cookbook
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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
