Yucatan-style slow cooker pork and black beans with tomato-habanero sauce

Set the slow cooker insert over the heat with enough rendered bacon fat to coat the bottom.

Add the pork in a single layer, sprinkle with salt and turn until golden brown all over.

Add about 6 cups water, the black beans, the onion and the epazote ('episodes', as transcribed) if available.

Set the insert in the base, cover and cook on low about 6 hours until the beans are completely tender.

Heat a little bacon fat in a skillet and cook a chopped onion until browned and softened.

Pulse the tomatoes in a food processor to a coarse puree and add to the skillet.

Add habanero, chopped for very spicy or halved for moderate heat; cook to the consistency of a thick sauce, and season.

Season the bean broth slightly salty; stir about half the sauce into the beans, cover and simmer a while for the flavours to mingle.

Ladle into a serving dish; top with a spoonful of the remaining sauce, avocado, sliced radishes and cilantro.