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Pork Tacos with Black Beans, Mango Salsa, and Coconut Cream

Course Main Course
Cuisine American, Mexican
Prep Time 2 hours 30 minutes
Cook Time 2 hours 30 minutes
Total Time 5 hours
Author Kristen | Ella Claire & Co.

Ingredients

Shredded Pork

  • 1 Tbl salt
  • 1 tsp pepper
  • 1/4 tsp cayenne pepper
  • 3 1/2 lb pork roast
  • 1 Tbl oil
  • 1 large onion sliced
  • 4 garlic cloves
  • 1/4 c tomato paste
  • 2 c chicken broth
  • 3/4 c cider vinegar divided
  • 1 Tbl Worcestershire sauce
  • 1/2 c ketchup
  • 1/4 c packed brown sugar

Mango Salsa

  • 3 ripe mangoes diced
  • 1 bunch cilantro roughly chopped
  • 1/2 of a small red onion finely diced
  • juice of 1/2 a lime

Coconut Cream

  • 1/3 c coconut fat the thick cream that rises to the top of canned coconut milk
  • 2/3 c sour cream
  • 1 heaping Tbl powdered sugar

Black Beans

  • 2 cans black beans drained
  • 1 c chicken stock
  • juice of 1/2 a lime

Corn Tortillas

  • 2 c corn masa found in the ethnic food isle
  • 1 1/3 c cold water
  • 1 tsp salt

Instructions

Shredded Pork

  1. In a small bowl combine salt and peppers. Set aside. Trim fat from pork roast and rub spices evenly over pork. Place seasoned pork in the Crock pot.
  2. In a pan, heat the oil and saute the onion, garlic and tomato paste for 1 min. Deglaze your pan by adding the chicken broth and 1/2 c cider vinegar. Stir and bring to a boil. Remove from heat and pour over the pork in the Crock pot. Cover and cook on low for 8 hours. Or on high for 4 hours. Until your meat is tender and shreds easily.
  3. Transfer pork to a cutting board and pour the remaining liquid into a pan and simmer for 5-7 min, until liquid has reduced and started to thicken. Whisk in the remaining 1/4 c cider vinegar, Worcestershire, ketchup and brown sugar; simmer until sugar dissolves. While the liquid is simmering, shred meat and place back in the Crock pot. Pour sauce over meat and stir until coated.

Mango Salsa

  1. In a medium bowl, combine diced mango, cilantro, red onion and lime juice. Stir until ingredients are evenly distributed. Refrigerate until ready to serve. Can be made a day in advance.

Coconut Cream

  1. In a small bowl combine coconut cream, sour cream and powdered sugar. Stir to combine. Add more powdered sugar if you want the cream to be a bit sweeter. Refrigerate until ready to serve. Can be made a day in advance.

Black Beans

  1. Strain beans and place in a pot. Add chicken stock and bring to a simmer. Add lime juice. Serve.

Corn Tortillas

  1. In a medium bowl, combine corn masa and salt. Add cold water and stir with a fork until a ball of dough starts to form, making sure all corn masa in incorporated. Cover with a towel and let rest for 20 min.
  2. Divide dough into golf ball size balls and press or roll out.
  3. In a cast iron skillet over medium heat, cook tortillas, about 1-2 min on each side. Rotate frequently to help cook evenly. Immediately place cooked tortillas in a zip lock back to keep moist and flexible until ready to serve.

Recipe Notes

To assemble tacos: layer pork, beans, mango salsa and cream on top of your tortilla. Enjoy!

Shredded Pork recipe adapted From: Williams & Sonoma Magazine

Black bean recipe adapted from: Pinch of Yum