Recipe by Carolyn Malcoun
Slow-cooking pork butt in a combination of your favorite salsa and IPA yields meltingly tender meat to tuck into soft-shell tacos. (Try the same technique with brisket.) Top tacos with crumbly, salty cotija cheese; if you canâ€™t find it but want something different, try feta instead.
Serves: 12 tacos
- 1 tablespoon canola oil
- 3 pounds boneless pork butt or shoulder, trimmed
- 1 12-ounce bottle IPA
- 1 cup salsa, plus more for serving
- 1 tablespoon ground cumin
- 1⁄2 teaspoon kosher salt, plus a pinch
- 1⁄4 teaspoon cayenne pepper
- 1 small red onion, thinly sliced
- 1⁄2 cup distilled white vinegar
- 1⁄2 cup sour cream
- 1 tablespoon lime juice warm corn tortillas, fresh cilantro sprigs and crumbled cotija cheese for serving
• Preheat oven to 350 F. Heat the oil in an ovenproof Dutch oven over medium-high heat. Add the pork and brown on all sides, 8 to 12 minutes total. Transfer the pork to a slow cooker.
• Add the beer, salsa, cumin, salt and cayenne to the pan. Bring to a simmer and pour over the pork. Put the lid on the slow cooker and cook until the pork is tender and falling apart, 4 hours on high or 8 hours on low.
• Meanwhile, separate the onion and place in a medium bowl along with the vinegar and pinch of salt. Cover and refrigerate for at least 1 hour or up to 1 day.
• When the pork is done, transfer to a clean cutting board and let cool slightly. Whisk together the sour cream and lime juice in a small bowl. Drain the onion slices. Shred the pork with two forks. Serve on warm corn tortillas with the onions, lime sour cream, cilantro sprigs and cotija cheese.