Tender, Juicy, Thai flavored Pork loaded into corn tortillas and topped with a tangy Mango-Radish Slaw!
Do you want to know what’s driving me bonkers lately? Of course you don’t do! Two things actually.
One. We are only officially three weeks into Summer, and people are already beginning to talk about Fall. I’m ready to start strangling. I still feel like my favorite season just began, and for goodness sakes, we’re right in the peak of it! July and August have to be my favorite months!
The weather is perfect that every day is a beach day. Cold beers, fruity drinks, long walks, the days are longer, less clothes (meaning less laundry!), cuter clothes in my opinion too! Bonfires, S’mores (which is my second nitpick. Ill get there in a minute.)
My point is, Summer is SO short, why are we always rushing to the next thing. Just slow down, stop, and smell the damn roses. So cliche, I know. But I just can’t stand it when people are always looking ahead. I get it sometimes. But for the most part, let’s chill out and enjoy whole hardheartedly what is currently surrounding us. It might help time slow down a little too. Because in a few short months, they’ll all be b*tching about the cold weather, and begging for Summer again.
And I love Summer. & Rompers. & bikinis. & sun dresses. & margaritas. & hot runs. & flip flops. & swimming. & iced coffee. you get it by now.
Secondly. S’mores. ohmygod. We (mostly) all love them. (If you don’t, you’re un-american. kidding. kind of.) And we all love to trash up food a bit. Definitely, I’m a huge culprit of that one. But it’s usually for the best! With s’mores, I just cannot get behind the trashing. With the exception of a smear of peanut butter, or cookie butter, maybe popping in a Reeses cup. I’m pretty much dying over how everyone is changing up a classic.
I get it, I really do. We have to be ‘inventive’ to be noticed. But ugh, sometimes classics are better left as is, a classic. And sometimes they’re not. Mostly they are though. But as far as S’mores go, LEAVE THEM ALONE. I do not want bananas in there. Or any fruit for that matter. I want a good ol’ campfire, on a stick, in the woods, bare necessities, s’more.
I feel like people are going nuts with them this Summer. Every time I open up Instagram of FB, there is something ridiculous done to them, and it’s actually ruining s’more for me. I know that sounds so dramatic. Maybe, but I am what I am. And you’re probably thinking, ‘well if you don’t like it, you don’t have to do it’. You’re probably right, but I’m still going to voice my opinion,because it drives me batty.
S’mores are not supposed to be turned into a gourmet dessert. So stop, please.
SO. Lets talk about something that is positive and fantastic, and totally over the top, insanely delish. Yes, I’m referring to these crazy good, Thai Pork Tacos. The pork alone is worth inhaling. Id definitely throw that on top of some coconut rice with some veggies and fruit. SO good.
But, throw it in a corn tortilla, and top it with this super crunchy, fantasticaly fantastic Mango Radish Slaw, and you’ve got some seriously great tacos. Like, seriously.
The combo is tangy, & sweet, & refreshing, & just so darn amazing. The leftovers are just as fantastic. So please, even if it’s just two of you, make the whoooole thing. You’ll be happy at lunch the next day! 😉
Tender, Juicy, Thai flavored Pork loaded into corn tortillas and topped with a tangy Mango-Radish Slaw!
Ingredients
- 1/4 cup sweet chili sauce
- 1 Tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 inch fresh ginger, grated
- 1 lime, juiced
- 2 mangos, sliced
- 3 radishes, sliced
- 1/2 head green cabbage, sliced
- 3 1/2-4 pounds pork butt
- Salt and Pepper
- 1/2 cup soy sauce
- 2 Tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1-inch fresh ginger, grated
- 2 Tablespoons Sambal Oelek (chili paste)
- 2 Tablespoons peanut butter
- 3/4 cup coconut milk
- 2 garlic cloves, grated
- 1/2 cup sweet chili sauce
- 1 Tablespoon brown sugar
- 3 Tablespoons corn starch
- Corn Tortillas
- Cilantro (optional)
Directions
- To make the slaw, in a large bowl, combine the chili sauce, soy, sesame oil, ginger, and lime juice. Whisk together. Add the mango, radishes, and cabbage. Toss to combine. Store in the fridge until ready to serve, tossing occasionally.
- Take the pork butt, and season all sides with salt and pepper. Place in a slow cooker.
- In a large measuring cup (or bowl, combine the soy sauce, vinegar, sesame oil, ginger, chili paste, peanut butter, coconut milk, garlic, sweet chili sauce, and brown sugar. Whisk together.
- Pour the sauce over the pork, slightly moving the pork around so that the sauce falls through all the crevices.
- Cover and turn on low for 6-8 hours, until the fork is tender and easily falls apart.
- When the pork is done, remove all the pieces of pork to a cutting board. Turn the heat on the slow cooker up to high. Remove about 1/4 cup of the sauce, and whisk in the cornstarch. Add the mixture back to the slow cooker and whisk it into the remaining sauce until it begins to thicken. Leave the heat on high while you shred the pork, using two forks, pull in the opposite direction.
- Once the pork is shredded, turn the heat down to 'keep warm' or turn it completely off. Add the pork back to the thickened sauce and toss well to fully coat.
- Steam your corn tortillas in the microwave, or fry them on the stove with a little oil, however you prefer them. Load in the pork, and top with the slaw. Throw a few pieces of cilantro on there if you want. Devour and enjoy!