Slow Cooked Pork and Fried Plantain Tacos

An easy meal to make on busy days because you can cook the meat while you are at work! Suclulent port and firm fried plantains are a great texture contrast, and the coconut cream with a lingering heat of cayanne pepper add a satisfying finish to this unique meal.

Start with a pork shoulder roast, brown each side and put it in a crock pot with enough stock or water to cover the roast half way. Slow cook- we did six hours but you can adjust for whatever setting makes the most sense.

When you are ready to make the meal, slice two plantains about 1/4 inch thick and halve the slices. Fry the plantains in olive oil until golden on both sides- about 5-7 minutes. Turn the heat to low and when the temprature has gone down add 1/3-1/2 can of coconut cream. Add a teaspoon of cayenne pepper and salt and pepper to taste and stir over low heat for a 2-3 minutes until combined.

Take the pork out- it should be tender and juicy- easy to pull apart. To make the tacos heat some corn tortillas in a pan or microwave, add some of the plantains and some pork. Finish with fresh lime juice.