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For the Pork
- 1 onion, thinly sliced
- 1 (8-pound) pork shoulder, excess fat trimmed
- 1 (12-ounce) can beer (IPA or Mexican style)
- 1 cup chicken stock
- 1 tablespoon cumin
- 1 tablespoon sweet paprika
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
For the Tacos
- corn tortillas, for serving
- 1 bunch cilantro, chopped
- 2 avocados, thinly sliced
- 1 onion, diced
- 2 jalapeños, sliced
- cotija cheese, crumbled
Pull the pork out of the fridge for at least 30 minutes before cooking, to allow it to come closer to room temperature. 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.
While the onions are cooking, mix the spices, salt and pepper together in a small bowl. Once the onions are done, remove from pan and set aside.
Rub the spice mixture all over pork 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. Preheat the oven to 225°F.
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 for 4 to 5 hours, turning once halfway through cooking.
When tender enough to separate with a fork, remove the pork shoulder from the Dutch oven and shred the pork with two forks. Add the onions back to the pork mixture. Reserve some of the braising liquid to moisten the pork as needed.
For the tacos, warm the tortillas lightly in the microwave, about 30 seconds. Top with pork, avocado, onions, cotija chese and jalapenos. Enjoy!