Pork, Tomatillo, and Jalapeño Tacos with Cabbage Slaw
For the Pork:
- 4 pound Pork Butt (also sold as pork shoulder), cut into about three inch cubes
- 2 bunches of cilantro
- 2 pounds of tomatillos
- 7 cloves of garlic
- 2 jalapeños
- salt and pepper
For the Cabbage Slaw:
- 1 head of cabbage (sometimes I use green, sometimes red), sliced thinly
- 1 jalapeño, minced
- The juice of 2 limes
- 1 tbsp honey
- 1/2 red onion, minced
- 1/2 bunch cilantro, chopped
- salt to taste
- Corn tortillas
- 1 avocado, medium dice
- 1/2 red onion, sliced or minced
- 1 bunch of radishes, sliced
- 1 jalapeño, sliced
Wash and roughly chop the cilantro. Make sure to keep the stems as well as the leaves, because they have even more concentrated flavor.
Using very hot water, wash the tomatillos and remove their husk. The hot water should allow you to remove a lot of the stickiness they have as well. Cut them into quarters and set aside.
Chop all the garlic into small pieces. It doesn't have to be uniform as it will disintegrate over the cooking process.
Put a third of the tomatillos, cilantro, and garlic into your crockpot. Add in half the meat pieces. repeat with the remaining ingredients (veggies, meat, veggies, meat, veggies).
Slice the jalapeños into rounds. I chose to keep the seeds in mine, but feel free to discard those if you prefer.
Toss the jalapeño slices on top of assembled pork mixture.
Cook according to your slow cooker's performance directions. I chose to do the 7 hour low heat and it was perfect.
Use whatever garnishes you want for your tacos. I opted for sliced radishes, cut limes, more cilantro (I can never get enough!), avocado, and more jalapeños (also can't get enough!). I used corn tortillas and made sure to scoop some of the green tomatillo sauce onto my tacos as well.
For the cabbage slaw, mix all the ingredients together in a bowl and let it sit for at least 15 minutes. (Its great the next day!)
Try not to eat your plate. These are just SO good! And stupid simple for the amazing flavor they have!