Beer-Braised Pork Tacos

SERVES 18

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WHAT'S NEEDED
HOW TO MAKE
  • 8 pounds bone-in pork shoulder
  • Kosher salt
  • 1 tablespoon Kosher salt
  • 2 tablespoons olive oil
  • 1 cup lard
  • 3 small onions: 1 large-diced, 2 minced
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 cup Cholula® Original Hot Sauce
  • 1 (12-ounce) bottle beer
  • 1 teaspoon canola oil
  • 24 tortillas
  • 2 cups crumbled Cotija cheese
  • 4 limes, cut into wedges
  • Tomatillo Salsa Verde

  • For the tomatillo salsa verde
  • 2 cups coarsely chopped tomatillos
  • 1 small sweet onion, coarsely chopped
  • 1 packed cup fresh cilantro stems and leaves
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon ground cumin
  • 1 1/2 tablespoon thinly sliced seeded serrano chiles
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt

  • 1
    Preheat a large slow cooker on the low setting for at least 20 minutes.
  • 2
    Pat the pork shoulder dry with paper towels and season it very well all over with salt and the pepper. Place a large skillet over medium-high heat, add the olive oil, and when the oil is shimmering, add the pork shoulder and sear it for 5 minutes per side, until golden. Transfer the pork to the slow cooker.
  • 3
    Add the lard to the skillet set over medium heat, and once it has melted, add the large-diced onion and the garlic; cook for 5 minutes, until softening. Add this to the slow cooker, along with the coriander, cinnamon, lime juice, Cholula Original , and the beer. Cover with the lid and cook on the low setting for 12 hours while you drink the remaining beer.
  • 4
    Place a large skillet over medium heat, and add a half of the canola oil. Griddle the tortillas for about 30 seconds per side until warmed through and toasty. As you process through the tortillas place them in a resealable plastic bag to stay warm.
  • 5
    Put the braised pork into a serving vessel and serve with the warm tortillas, the minced onion, cotija, lime wedges, and Tomatillo Salsa Verde, plus any other toppings you love on a taco. And plenty of Cholula Original.

  • For the tomatillo salsa verde

  • 1
    Combine the tomatillos, onion, cilantro, lime juice, cumin, chiles, and olive oil in a blender and puree until smooth. Season with salt, to taste. This can be prepared ahead of time, and will keep refrigerated for up to 1 week.


Recipe By:  Reprinted from "The Chef and the Slow Cooker" by Hugh Acheson.