Beer braised pork tacos
Fall-apart tender pork in a smoky sauce makes a winning taco filling, perfect for familiy meals or dinner with friends.
Ingredients
For the beer braised pork
- 2 tbsp olive oil
- ½ pork shoulder, cut into 2–3cm cubes
- 1 onion, peeled and sliced
- 2 garlic cloves, peeled and left whole
- 1 red pepper, deseeded and chopped into 2–3cm chunks
- 1 yellow pepper, deseeded and chopped into 2–3cm chunks
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp chopped fresh oregano
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1 dried ancho chilli, left whole
- 2 tbsp chipotle chilli paste
- 400ml/14fl oz beer
- 250ml/9fl oz chicken stock
- 50ml/2fl oz sherry vinegar
To serve
- 8 small tortillas, warmed
- 1 avocado, finely chopped
- ½ iceberg lettuce, shredded
- 1 red chilli, sliced
- 100g/3½oz pickled red onion
- 2 tbsp fresh coriander, chopped
- 1 lime, cut into wedges
Method
To make the braised pork, preheat the oven to 190C/170C Fan/Gas 5.
Heat an ovenproof casserole pot and add the oil. Once hot, add the diced shoulder and cook until golden brown all over. Remove from the pan and set aside.
Add the onion and garlic to the pan and cook for 5–8 minutes, then add the peppers and cook for a further 2–3 minutes on medium heat.
Add the smoked paprika, cumin, chilli powder, oregano, thyme and bay leaf. Cook for 2–3 minutes and add the ancho chilli, beer and chicken stock. Add the browned pork.
Place in the oven and cook for 1–1½ hours. Or until the meat is soft.
Just before serving, add the vinegar and cook over a medium-high heat for a further 2–3 minutes. If the sauce is thin, remove the meat and reduce the sauce until thickened. Then return the cooked meat to the pot and shred, if you like.
To serve, warm the tortillas in the microwave or fry frying pan and 1 minute each side.
Place the avocado, chilli, coriander, feta cheese and lime juice in a bowl and mix.
Place the warm tortillas onto serving plate and sprinkle over the shredded lettuce. Top with the cooked pork and finish with the avocado mix and topped with the pickled red onions.
