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. The pulled pork is melt-in-your-mouth tender and SO flavorful (and really easy to make- you just need some time for it to get tender in the oven). The crunchy slaw, cool guacamole and tangy pico de gallo round out this perfect taco!
Makes 8 tacos
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 jalapeno
2 tablespoons chopped cilantro
squeeze of fresh lime
salt to taste
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
8 corn tortillas (from package or make your own, they’re pretty easy!)
Make 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 out and set aside. In the same dutch oven, add apple cider vinegar, chicken broth and beer and scrape brown bits from the bottom. Stir in the brown sugar, mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme and mix well to combine. Add pork, cover and put in oven until pork is tender, 3 hours.
Remove the roast from the dutch oven, and shred the meat using two forks. Return the shredded pork to the dutch oven, and stir to combine with the juices. If there is too much liquid, heat over medium-high heat and reduce the liquid. Set aside.
Make cabbage slaw. Combine all ingredients for the cabbage slaw in a small bowl and put in the refrigerator until you are ready to assemble tacos.
Make pico de gallo. Combine all ingredients for the pico de gallo in a small bowl and put in the refrigerator until you are ready to assemble tacos.
Make guacamole. Combine all ingredients for the guacamole in a small bowl and put in the refrigerator until you are ready to assemble tacos.
Assemble tacos. Heat corn tortillas by either placing in a hot pan or over a gas flame and flipping when small char marks start to form on each side (you could also fry these in hot oil if you want them crispy). Assemble the taco by starting with the pork, then add the cabbage slaw, then guacamole and pico de gallo. Top with cilantro and serve.