Crockpot Beer Carnitas Tacos.
Let’s discuss the real reason we should all be celebrating and consuming fantastic amounts of tequila on Saturday: my favorite holiday. I’m pretty sure I used to totally blow off Cinco de Mayo during Spanish class in high school, but I like to chalk that up to my ignorance surrounding guacamole and my innocence in relation to the liquor stash.
NOW I relish in this day. I mean, the fact that I have to share it this year with my husband (who doesn’t even love Mexican food… what is wrong with him?) sort of dampers my mood, but not enough to squash it completely. I sense I will be actively alternating between margaritas and mint juleps come Saturday.
I sense that come Sunday I will want to die.
My true ideal would be to celebrate by eating some sort of Mexican food everyday this week, and now that I’ve type up those words I think I will. I highly suggest these crispy shrimp tacos, thai beef tacos, crockpot cheddar beer chicken tacos and buffalo chicken enchiladas. Together. Like, all at once. And to be washed down with fresh lime margaritas, fresh strawberry margaritas, blood orange margaritas, fresh peach margaritas and an extra shot of tequila.
My utopia, described.
It would probably make me forget the fact that I wasn’t carded once in my multiple trips to the liquor store last week and that the gum I’m chewing right now is seriously killing my jaw and that if I tried to consume all four of those margaritas in one night I’d most likely be in bed by 7:13PM and have to receive the remaining drinks intravenously and that I’m getting, unfortunately, old and boring. But hey… whatever it takes.
Since we all know I’m a huge fan of the pork, I don’t think this needs much describing. Slow cooked in beer with some taco-like spices, then pulled until tender and topped with guacamole, jalapeño lime sour cream, fresh mango chunks and cilantro? Save me before I die of gluttony.
Crockpot Beer Carnitas
serves at least 6 generously with leftovers
5-6 pounds pork shoulder roast (or butt)
1 tablespoons canola oil
8 ounces of your favorite beer
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 tablespoons smoked paprika
1/2 tablespoon cumin
1 1/2 teaspoons onion powder
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
for serving: corn tortillas, guacamole, fresh cilantro, freshly chopped mango.
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 cup sour cream
1 jalapeno, seeded and diced
juice of 2 limes
2 tablespoons chopped cilantro
a pinch of salt and pepper
Whisk all ingredients together then serve. Refrigerate for up to 3 days.
Someone please come over and eat tacos with me.