For the Pork
Ingredients 1 onion, thinly sliced 1 pork butt, about 8 lbs 1 can or bottle of beer (I used IPA) 1 cup chicken stock 1 tablespoon cumin 1 tablespoon sweet paprika 1 teaspoon salt 1 teaspoon black pepper or red pepperDIRECTIONS Caramelize the onion in a little butter or olive oil in a Dutch oven (or pot that can go into the oven and has a lid) over low heat until brown. Then remove from pan and set aside. Rub the spice mixture over pork (ideally the pork will have been resting on the counter for about 30 minutes before you add it to the pan) and then turn the heat up in the same pan the onions were in and add a little oil and sear over medium high to high heat turning often to brown all sides. Once its all browned, pour in 1 can of beer and 1 cup chicken stock. Put onions back into the pan and cover and braise in the oven at 225F for 4 to 5 hours, turing once at about 2 hours.
When done, shred the pork with two forks. Reserve some of the braising liquid to moisten the pork as needed.
For the Tacos
Braised Pork (recipe above)
corn tortillas, warmed through
Add pork to warm tortillas and garnish with toppings of choice.