Accompanied by the "Something's Brewing" story in the 11-13 edition
4 to 5 pounds Boston Butt or pork shoulder – trim extra fat
2 bottles amber ale
1 cup white onion, diced
2 tablespoons sea or kosher salt
1 tablespoon garlic, finely diced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon Hungarian paprika
1/4 teaspoon ground cumin
2 bay leaves
1 serrano pepper, de-seeded and finely diced
Ground black pepper – a couple of dashes
Ingredients:
Salsa of your choice
Avocados (optional). One will dress about 4 to 8 tacos.
Queso Fresco, Monterey Jack or Monterey Pepper Jack cheese
6 soft corn tortillas or hard shells
Combine ale, onion, salt, garlic, chili powder, cayenne pepper, paprika, cumin, bay leaves, serrano pepper and black pepper and place in a 5-quart slow cooker. Cut pork in half or thirds and add to the slow cooker.
Cook on low heat for 8 hours or high heat for 6 hours.
Transfer pork from the slow cooker to a large bowl. Skim fat from the top of the slow cooker juices (or use a fat separator).
Heat juices (after fat has been removed) in a medium saucepan and cook over medium-high heat until reduced by about half. While reducing the liquid, shred pork with two forks or your fingers.
Discard any pieces of fat or other undesirables.
Pour reduced slow cooker juices over the shredded pork, combine and reheat.
Season to taste with kosher or sea salt and freshly ground black pepper.
Assemble taco in 6-inch soft corn tortillas or hard taco shells with: salsa, pork (drain if needed), avocado slices (optional) and either shredded Monterey Jack, Monterey Pepper Jack or crumbled Queso Fresco cheese. Heat before serving in a microwave or a medium heat oven until cheese is warm.
Lime juice may be also be squeezed or squirted on the taco.
Note: Halve recipe for fewer servings. It may also be frozen and used later.
