Pork Tacos with Pinto Bean radishes Salad and Cilantro Crema

PINTO BEAN RADISH SALAD:

1. Place the dried beans in a bowl and cover with water, leave them on your counter overnight. After they have been soaked, drain the beans and give them a quick rinse. Place the beans in a dutch oven, or your favorite cooking pot, cover the beans with an inch of water and bring to a low boil. Reduce the heat to low and cover. Beans can take anywhere from 1-3 hours to be ready. Once they are almost ready, add the salt. Simmer until they are done. Reserve 2 cups of the cooked pinto beans for this recipe, and then store the remaining beans in their liquid for another use.
2. For the filling, place 1 cup of drained pinto beans in a large bowl, add the slivered radishes, cilantro, jalapeño, olive oil, lime juice, cumin, salt and pepper. Toss together, taste and adjust seasonings.

ROASTED PORK SHOULDER:

1. Preheat the oven to 425 degrees.
2. In a small bowl, mix together the olive oil, chopped garlic, salt and pepper. Place your roast on a roasting pan, pat it dry. Then either using a pastry brush, or simply your hands, spread the mixture all of the roast.
3. Roast for 20 minutes. Lower the heat to 325 degrees and continue to roast for another 3 1/2 – 4 hours, until tender. Remove from the oven and let rest for up to 30 minutes. At that time, transfer the roast to a cutting board and begin shredding the meat.

CILANTRO CREMA:

1. In a food processor, combine all ingredients. If you want it thicker, add 1/4 cup more sour cream. If you prefer it thinner, add the other half of the lime juice.

MAKE THE TACOS:

1. In a frying pan over high heat, place the tortillas in the dry pan and cook for about 1 minute per side, and set aside.
2. Place 2 tablespoons of shredded pork on the tortilla, top with the pinto bean radish salad and cilantro crema. Serve with extra lime wedges.
3. Extra Pinto Bean Radish Salad can be eaten as is, or used as a dip with chips!