Slow-Cooker Thai Red Curry Taquitos

INGREDIENTS

• 1 1/2 lb. pork shoulder, trimmed of excess fat and cut into 4 pieces
• kosher salt
• Freshly ground black pepper
• 1/2 c. brown sugar
• 2 tbsp. red curry paste
• 1 c. coconut milk
• 4 cloves garlic, crushed
• 3" piece ginger, peeled and sliced
• 1 onion, quartered
• 2 c. low-sodium chicken broth
• Vegetable oil, for frying
• 16 corn tortillas
• 1/4 c. sour cream
• 1/4 c. chopped pickled jalapeños
• 2 tbsp. chopped radishes
• 2 tbsp. chopped green onions

DIRECTIONS

1. In the bowl of a slow cooker, toss pork with salt and pepper. In a small bowl, mix together brown sugar, curry paste, and coconut milk; add mixture to slow cooker. Add garlic, ginger, onion, and chicken broth and mix thoroughly with your hands. Cook on low for 9 hours.
2. Remove pork from braising liquid and shred using two forks in a mixing bowl. Strain liquid and transfer to a sauce pan. Bring to a boil and simmer until reduced by half. Add 1/4 cup of braising liquid to shredded pork.
3. Preheat deep fryer or fill a deep pan with 2 to 3 inches of oil and bring temperature to 375°. Meanwhile, warm corn tortillas in a nonstick skillet on low. Remove from heat and fill with a few spoonfuls of shredded pork. Roll tortilla tightly and set aside on a tray. Using tongs, carefully lower taquitos into oil and fry until golden brown, about 3 minutes. In between batches, check that oil is at 375° before adding more taquitos. Drain on paper towels.
4. Serve with a drizzle of sour cream and top with pickled jalapeños, radishes and green onions.