| Prep Time | 20 minutes |
| Cook Time | 2 hours |
| Servings |
tacos
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Ingredients
For the tacos
- 2 lb pork shoulder roast excess fat trimmed
- 4 tbsp taco seasoning (see notes for recipe)
- 1 onion medium, chopped
- 2 cloves garlic chopped
- 1 jalapneno pepper cut in half, seeds removed
- 1 6 oz can tomato paste
- 1 bottle beer
- 1 lime
- kosher salt
- freshly ground black pepper
- 10 corn tortillas
- 1/4 c cilantro chopped
- 1/4 c cotija cheese crumbled
- 1/4 c onion chopped
Avocado salsa
- 10 tomatillos husks removed, washed clean
- 1/2 yellow or white onion roughly chopped
- 3 cloves garlic
- 1/4 tsp kosher salt
- 1 avocado roughly chopped
- 1 serrano pepper seeds removed, chopped
- 1/2 c cilantro stems and leaves
Ingredients
For the tacos
Avocado salsa
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Instructions
For the avocado salsa
- Blend all ingredients until smooth. Add salt and/or lime juice to taste.
For the tacos
- Trim excess fat from the pork and cut into 3-4 smaller pieces. Season liberally with salt and pepper. Let sit at room temperature for 15 minutes, then season with taco seasoning.
- Heat a large pot or dutch oven over high heat, Add a drizzle of oil in the bottom of the pan and add pork. Sear for 3 minutes on each side, making sure to sear the sides of the meat as well. Remove the pork pieces from the pot and set aside.
- Add onion to the pot, and cook for 2 minutes or until starting to soften. Add garlic and jalapeno, and cook 1 additional minute.
- Place the pork back in the pot on top of the onions and garlic. Add the tomato paste, lime juice, and beer. Bring the mixture to a boil, then reduce heat to low and cover. Cook for approximately 2 hours or until the meat is pull-apart tender.
- Remove the pork to a cutting board and let sit until cool enough to handle. Shred the pork into small pieces using 2 forks (or shredding claws if you have them).
- Portion pork into warm tortillas and top with avocado salsa, cilantro, cotija cheese, chopped onions, and a squeeze of lime.
Recipe Notes
Taco Seasoning recipe can be found here.
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