In your share this week are black radishes, green/unripened tomatoes, Jimmy Nardello sweet peppers, a King Richard leek, and a Savoy cabbage (with a few shares getting a pointy green, Caraflex cabbage). The usual suspects here are the leek and sweet peppers, which I'm sure you know by now go well sauteed together (or apart) with pretty much anything. As for the radishes, they have a very strong flavor and are best when cooked or used to make a slaw. We found a recipe for a cabbage/radish slaw that gets paired with some slow-cooked pork that sounded very promising, so give that a shot and let us know what you think. The green tomatoes may only bring one use to mind: sliced thick, battered, and fried golden brown. A quick internet search will yield plenty of other interesting options including salsas, soups, and even jams. Let us know what you find out.
- 1 Tbsp. high heat oil (avocado, safflower, grapeseed)
- 1 (2-3 lb.) boneless pork shoulder, excess fat trimmed, cut into 3-inch chunks
- 8 oz. beer
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tsp. cumin
- 1 Tbsp. chili powder
- 1 1/2 tsp. salt
- 1 tsp. black pepper
- Black Radish-Cabbage Slaw (recipe below)
Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the slow cooker.
Add remaining ingredients, and give the mixture a careful stir to combine. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork.
Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker.
Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
Serve in warmed tortillas and top with slaw. Enjoy!
Black Radish-Cabbage Slaw
- ½ small head cabbage
- 1 medium black radish
- 2 green onions
- 2 chilies (jalapeño or serrano, optional)
- 3 tablespoons fresh lime juice, more to taste
- ½ cup minced fresh cilantro
- ¼ teaspoon salt
- Freshly ground pepper to taste
- Pinch cayenne pepper
- ¼ teaspoon sugar
- 3 ½ tablespoons oil
Make slaw: Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandoline or a knife, shred cabbage as finely as possible.
Peel radish and cut into matchsticks, then cut matchsticks in half. Chop all parts of green onion. Stem chilies and deseed them, then chop finely. In a large bowl, mix all ingredients together. Set aside.
Make vinaigrette: In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.
Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well.