Main Dishes

Beer-Braised Pulled Pork Tacos


If I had to pick one thing I to eat everyday for the rest of my life it could just very well be a taco. Seriously, this is like the perfect meal wrapped up in a delicious corn tortilla. You have your protein, veggies, dairy and starches all covered. Beef, chicken, fish, veggie, pork tacos…I love them all. And THESE Beer-Braised Pulled Pork Tacos are to die for.

For Pulled Pork:
1/2 tsp vegetable oil
2 lb pork shoulder roast (you can ask butcher to cut this for you)
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons apple cider vinegar
1 cup chicken broth
12 ounces beer
4 tbsp light brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 1/2 tablespoons chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 teaspoon fresh thyme, chopped
For Cabbage Slaw:
1/4 of a red cabbage, shredded
1 tablespoon apple cider vinegar
1/2 teaspoon salt
For Pico de Gallo:
3 vine-ripened tomatoes, seeded and chopped finely
1/4 white onion, chopped finely
1 teaspoon chopped jalapeño
2 tablespoons chopped cilantro
squeeze of fresh lime
salt to taste
For Guacamole:
3 ripe avocados (but not too ripe)
1 vine-ripened tomato, seeded and diced
1/4 of a small red or white onion, minced
1 teaspoon finely chopped serrano or jalapeño chile (start by adding 1/2 of this and testing your heat preference), you can remove the seeds if you don’t like a lot of heat
1 1/2 tablespoons chopped cilantro
2 teaspoons lime juice
1/2 teaspoon lime zest
salt to taste
For assembly:
8 corn tortillas (from package or make your own, they’re pretty easy!)
ake pork. Preheat oven to 300 degrees. Heat oil in an oven-proof dutch oven over medium-high heat. Season pork shoulder with salt and pepper and sear all sides of pork about 2 minutes per side. Take pork...
See the full directions on my site


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