Drunken Slow Cooker Pork Tacos

Name: Drunken Slow Cooker Pork Tacos
Ingredients: For the pork:; 1 tablespoon chili powder; 3 tablespoons packed light brown sugar; 2 cloves garlic, minced 1⁄2 teaspoon kosher salt; 1 1/2-2 pounds pork loin roast, trimmed of excess fat; 1 small white onion, or yellow, sliced; 8 fluid ounces brown ale beer; For finishing:; 2 tablespoons apple cider vinegar; 1 tablespoon packed light brown sugar; 2 teaspoons molasses; Kosher Salt; For the tacos:; 12-16 (6-inch) corn, or flour tortillas; Toppings: shredded lettuce, feta or cojita cheese, pickled jalapeños, avocado, guacamole etc.

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For the pork:
1 tablespoon	chili powder
3 tablespoons	packed light brown sugar
2 cloves	garlic minced 1⁄2 teaspoon kosher salt
1 ¹⁄₂-2 pounds	pork loin roast trimmed of excess fat
1 small	white onion or yellow, sliced
8 fluid ounces	brown ale beer
For finishing:
2 tablespoons	apple cider vinegar
1 tablespoon	packed light brown sugar
2 teaspoons	molasses
	Kosher Salt
For the tacos:
12-16	(6-inch) corn or flour tortillas
	Toppings: shredded lettuce feta or cojita cheese, pickled jalapeños, avocado, guacamole etc.

To cook the pork:

In a small bowl, combine the chili powder, brown sugar, garlic, and salt. Rub seasoning mixture all over pork roast. (If doing this step the night before, place the pork in a rimmed baking dish or rimmed sheet pan, cover, and refrigerate.)

Spread the sliced onions in the bottom of a 6-quart slow cooker. Place pork roast on top of the onions. Pour the beer around the roast. Cover slow cooker with a lid and cook on low for 8 to 10 hours.

Carefully remove the braising liquid and place it in a skillet set over medium-high heat along with the remaining brown sugar and molasses. Cook until mixture is slightly thickened and syrupy, about 10 to 12 minutes.

While braising liquid is reducing, shred the pork:

Using two forks, pull pork apart inside the slow cooker. Add the reduced braising liquid and the apple cider vinegar. Season with salt and pepper, if desired.

To make the tacos:

Serve pork on warmed tortillas with toppings of your choice such as shredded lettuce, feta cheese, pickled jalapeños, etc.

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RECIPE NOTE: If you don’t have any molasses, you can substitute with an equal amount of honey or maple syrup.

SAVING TIP: Pork can be stored in an air-tight container up to four days in the refrigerator or up to six months in the freezer.

To cook the pork:
In a small bowl, combine the chili powder, brown sugar, garlic, and salt. Rub seasoning mixture all over pork roast. (If doing this step the night before, place the pork in a rimmed baking dish or rimmed sheet pan, cover, and refrigerate.)
Spread the sliced onions in the bottom of a 6-quart slow cooker. Place pork roast on top of the onions. Pour the beer around the roast. Cover slow cooker with a lid and cook on low for 8 to 10 hours.
Carefully remove the braising liquid and place it in a skillet set over medium-high heat along with the remaining brown sugar and molasses. Cook until mixture is slightly thickened and syrupy, about 10 to 12 minutes.
While braising liquid is reducing, shred the pork:
Using two forks, pull pork apart inside the slow cooker. Add the reduced braising liquid and the apple cider vinegar. Season with salt and pepper, if desired.
To make the tacos:
Serve pork on warmed tortillas with toppings of your choice such as shredded lettuce, feta cheese, pickled jalapeños, etc.
_____
RECIPE NOTE: If you don’t have any molasses, you can substitute with an equal amount of honey or maple syrup.
SAVING TIP: Pork can be stored in an air-tight container up to four days in the refrigerator or up to six months in the freezer.

Comments & Personal Notes

100% WHOLE WHEAT TORTILLAS or CORN TORTILLAS recommended

Comment from kelli.whiteing — posted over 7 years ago

Used gochugaru chili flakes, and accidentally used pork chops. Will be excellent with a mango or pineapple salsa. Maybe chicken?

Comment from tmwescott — posted over 1 year ago

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