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Killer Pork Tacos

Source of Recipe

From "Family Table" by Shaye Elliott


Recipe Introduction

"If my husband could have his way, this might just be the only meal served on our farm. No matter how many times I serve it, it always satisfies him. I think it's because we get to eat it with our hands. Or maybe it's the beer-braised pork. Or perhaps the piles of toppings. Ah, who am I kidding? It's all good. Start the pork early in the morning, let it cook slowly all day while you work, and supper is a breeze."

List of Ingredients

â—¦ 1 (4- to 5-pound) pork roast, loin or shoulder
â—¦ 5 cloves garlic, minced
â—¦ 1 tablespoon sea salt
â—¦ 1 teaspoon ground cumin
â—¦ 1 teaspoon chili powder
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 1 teaspoon dried oregano
â—¦ ½ teaspoon cayenne pepper
â—¦ 1 teaspoon cocoa powder
â—¦ 4 tablespoons raw apple cider vinegar
â—¦ ½ cup freshly squeezed orange juice
â—¦ 12 ounces beer of choice
â—¦ Corn tortillas
â—¦ Crumbled cheese, for serving
â—¦ Salsa, for serving
â—¦ Sour cream, for serving
â—¦ Sliced cabbage, for serving



Recipe

Preheat the oven to 275° F.
Place the pork roast in a large roasting pan. Sprinkle with the minced garlic.

In a small bowl, combine the sea salt, cumin, chili powder, black pepper, oregano, cayenne pepper, and cocoa powder. Sprinkle the spice mixture over the roast, using your fingers to rub it into the meat.

Add the cider vinegar, orange juice, and beer to the roasting pan. Cover and bake in the oven for 6 to 7 hours, or until the pork shreds easily with a fork. Remove from the oven, let cool slightly, and shred the meat, removing any gristle or bone. Pour the liquid from the pan back over the shredded meat.

Serve a heaping scoop of the shredded pork atop a warm corn tortilla, topping it with crumbled cheese, salsa, sour cream, and sliced cabbage.

Serves 6 to 8