Dutch Oven Pork Barbacoa topped with Sweet Mango Radish Slaw

Psalm 104:31-35

    [31] May the glory of the LORD endure forever;

        may the LORD rejoice in his works, 

    [32] who looks on the earth and it trembles,

        who touches the mountains and they smoke! 

    [33] I will sing to the LORD as long as I live;

        I will sing praise to my God while I have being. 

    [34] May my meditation be pleasing to him,

        for I rejoice in the LORD. 

    [35] Let sinners be consumed from the earth,

        and let the wicked be no more!

    Bless the LORD, O my soul!

    Praise the LORD!

Pork roast*

Taco shells

Corn or flour

Soft or hard

Smoky Sauce 

6   Guajillo chilies, toasted, seeded and torn into 1/2 inch pieces ( i used 4 Guajillo, 1 California and 1 Ancho)

Place in bowl

Add 2 c hot water 

Soak for 20 minutes 

Reserve 2/3 c of liquid to make sauce

Add chilies, seasonings and liquid to blender and make a thick rich sauce

2 T roasted garlic

4-1/2 t kosher salt

2-1/2 t Mexican oregano

2 t Apple cider vinegar 

1/2 t cracked black Pepper

1/2 t ground Clove

1/4 t cumin

Blend 3 minutes 

Set aside 

Remove flattened pork to bowl

Cover pork with sauce

Dutch oven ingredients 

Small stoneware ramekin 

3 c water

Can of Garbanzo bean, juice and all

3 sliced Potatoes 

2 Carrots 

1 small whole Onion

1 t roasted Garlic 

2 Bay leaves

1/2 t Salt 

Place ramekin in middle

Water, seasoning, beans and veggies around ramekin

Place small plate on top of ramekin

Sauced meat on plate

Heat on stove top to simmer

Cover 

Place on bottom middle rack, in preheated 325 degree oven for 3 hours

Remove meat to cutting board

Slice to fit taco

Cover meat with 1/2 c of the juice

Fill tacos shells

Topping

Mango Radish Slaw

1 c shredded Cabbage

1/4 c diced Onion

1/8 c fresh Cilantro 

3 Sliced radishes

1/4 c chopped Mango

Squeeze Lime

1/8 c Mayo

1/8 c Honey

1 t olive oil

1 t apple cider vinegar 

Make and set in fridge 

*1 (2 lb half butt pork roast) cleaned and trimmed, cut lengthwise into 3 slices, pounded to 1-1/2 inch thick for even cooking ( got mine at Aldi for 5 bucks)