Beer-Braised Shredded Pork Tacos

The key to this mouthwateringly tender pork is a slow (hands off!) overnight braise. Spice cabinet staples combine in a surprisingly complex way that’s sure to please. Try serving it at your next party on a make-your-own taco bar with all your favorite fixings to really wow ’em. 

Prep Time: 15 mins
Cook Time: 7-8 hours unattended
Yield: ~ 7 cups pulled pork, enough for 14-18 tacos

Ingredients

Pulled Pork

  • 1 cup onion, minced
  • 1 cup beer (any old kind will do! It’s up to you to finish the rest of the bottle.)
  • 3 TB tomato paste
  • 3 TB dark brown sugar
  • 2 TB cocoa powder
  • 2 TB dried oregano
  • 2 TB kosher salt
  • 1 TB chili powder
  • 1 TB ancho or chipotle chili powder
  • 1 TB cumin
  • 2 teaspoons minced garlic
  • 1 teaspoon cayenne pepper
  • 4-5 lbs boneless pork butt or shoulder, visible fat removed
  • ½ cup cilantro, minced

Taco Bar Fixing Ideas

  • 20 corn tortillas, warmed
  • Lime wedges
  • Sour cream
  • Shredded red cabbage
  • Salsa Verde
  • Guacamole
  • Sliced radish
  • Spicy Serrano-Mango Salsa 

Instructions

To make pulled pork: Combine onion through cayenne pepper in a slow cooker.Add pork, toss to coat, and cook on low for 7-8 hours.Remove pork from cooker and shred with two forks when cool enough to handle.Scoop 2-3 cups of braising liquid over pork. Stir in cilantro.

Notes

Pork can be made up to 2 days ahead. Simply rewarm just before serving. Leftovers (if there are any!) freeze exceptionally well. This recipe is also great as pulled pork sliders or sandwiches.

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