Habanero Pork Tacos con Mango Salsa y Cilantro Sour Cream

 Spicy, spicy, and cool.

The Pork
3 pounds pork butt, extra fat trimmed off
1/2 habanero pepper, minced
1/2 bunch cilantro, chopped
6 cloves of garlic
1 bottle Corona beer
Slow Cooker
10 taco tortillas (see grilling instructions below)

The Mango Salsa
12 small mangoes (the super tiny kind--tennis ball sized)
Other 1/2 habanero, minced
1/2 bunch cilantro, finely chopped
1/4 medium white onion
1 1/2 T olive oil
Juice of 1/2 lime
pepper to taste

The Cilantro Sour Cream
1 cup sour cream
2 T chopped cilantro

For the pork...
Cut garlic in half lengthwise
chop all cilantro (for pork and mango salsa)
Cut slits in pork, place garlic inside
Place pork in slow cooker set on high
Cover pork with habanero, cilantro, and beer
Cook for 5 1/2 to 6 hours, until pork falls apart

Meanwhile...
Cut onion in large pieces, soak in a small bowl with cold water for 10 minutes (takes the bite out of the onion).
Cut mango into one-inch pieces
Drain onion, pat dry, finely chop, and add to mango
Add habanero, cilantro, lime juice, and olive oil
pepper to taste
cover and refrigerate until pork is ready

Meanwhile...
Mix remaining cilantro with sour cream
Refrigerate until pork is ready

When pork is ready it will flake/fall apart with a fork.
Pull pork apart with a fork in the slow cooker.

On an oven's gas burner (set on medium), grill tortillas, one at a time. Flip with tongs after about seven seconds. Flip once, cook until puffy, toasted on edges.  Repeat with remaining tortillas.

Place shredded pork, salsa, and sour cream in tortillas, serve immediately.