Slow-Cooker Pork Chili Tacos

1. 1

   In a large bowl, combine the pork with the cumin, kosher salt, garam masala and cayenne. Cover and refrigerate overnight.

2. 2

   Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.

3. 3

   Heat oil in large Dutch oven over medium-high heat. Add onion and saute for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeno. Saute for 5 minutes, until the jalapeno is tender. Add the pork and any juices from the bowl and saute until lightly browned all over, about 7 minutes.

4. 4

   Transfer everything to a crock pot and stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it's not, add a little water until it is.

5. 5

   Cook over low for at least 6 hours, until pork is tender and falling apart easily

6. 6

   Slice the radishes into 1/4 inch thick rounds.

7. 7

   In a saucepan, bring the water, vinegar, salt, and sugar to a boil, until the sugar and salt are dissolved. Remove from heat.

8. 8

   Pack the radishes in a clean pint-sized jar and pour the hot liquid over them.

9. 9

   Cover and let cool to room temperature, then refrigerate.

10. 10

    Top a corn tortilla (ideally lightly grilled) with the pork mixture, radishes, mango, and cilantro

* Per serving · 4 servings · Values may vary.