Wednesday, September 5, 2012

Crockpot Beer Carnitas Tacos

Okay, now these...THESE are the shnikies. Make this recipe right now. Don't even read this post! Just grab your wallet and go get a pork butt. You are likely to have all the rest of the ingredients in your kitchen already.

Here's the one change I made: I halved everthing, except for the beer. So what happened when I tasted the meat at the end of the day was, besides being just a little too wet, it seemed just a smidge bland, having been drowned in beer. Soooooo I shook in an additional teaspoon or two of McCormick Original Taco Seasoning Mix. And voila! Flavor perfection. And the pièce de résistance--the Jalapeño Lime Sour Cream (to which I did not add the salt and pepper).

Do it. Do it now.

Crockpot Beer Carnitas Tacos

5-6 lbs pork shoulder roast (or butt)
1 tbsp canola oil
8 oz of your favorite beer
1 1/2 tsp salt
1/2 tsp pepper
1/2 tbsp smoked paprika
1/2 tbsp cumin
1 1/2 tsp onion powder
1 1/2 tsp chili powder
1/2 tsp garlic powder

Combine seasonings together in a bowl and mix until combined. Heat a large skillet over medium-high heat and add oil. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side).

Add pork to the crockpot and sprinkle seasonings all over. Pour in beer, then cook on low for 10-12 hours. Check once or twice if possible and if needed, add more beer (I did not add any). Before serving, use forks or kitchen tongs to shred pork. Let sit on low or warm for another 20-30 minutes before serving.

Jalapeno Lime Sour Cream
1 c. sour cream
1 jalapeno, seeded and diced
juice of 2 limes
2 tbsp chopped cilantro
a pinch of salt and pepper
Whisk all ingredients together then serve. Refrigerate for up to 3 days.

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