Recipe:Pulled Pork Tacos

Ingredients:

• 1 4-6 LB NIMAN RANCH BONELESS PORK SHOULDER

Spice Rub:

• 3 TBSP KOSHER SALT
• 2 TBSP FRESH GROUND BLACK PEPPER
• 1 TBSP GROUND CUMIN
• 1 TSP GROUND CHIPOTLE POWDER OR SMOKED PAPRIKA
• 1 TBSP INSTANT ESPRESSO
• 2-3 BOTTLES ANY LAGER BEER (PREFERABLY MEXICAN ex: Sol, Modelo Especial, etc)

Cooking Directions:

CUT PORK SHOULDER INTO 2” CUBES,AND MIX ALL INGREDIENTS OF SPICE RUB TOGETHER AND COAT MEAT.

ADD OIL TO A HEAVY BOTTOM SKILLET (CAST IRON IS IDEAL). WHEN OIL IS STARTING TO SMOKE, ADD PORK IN BATCHES, BROWNING ON ALL SIDES. TRANSFER PORK TO AN OVEN SAFE DUTCH OVEN, AND THEN POUR BEER OVER MEAT TO ALMOST COVER (YOU MAY NOT NEED ALL THREE).

COVER AND PLACE IN A 275 DEGREE OVEN FOR 3 HOURS. HALFWAY THROUGH COOKING TIME, CHECK TO MAKE SURE THERE IS STILL SUFFICIENT LIQUID IN THE DUTCH OVEN. IT WILL HAVE REDUCED BUT SHOULD STILL BE APPARENT.

REMOVE FROM OVER AND LET COOL BRIEFLY, AND STRAIN LIQUID FROM MEAT AND SET ASIDE. (CAN BE REDUCED FURTHER TO MAKE A SAUCE FOR THE MEAT)

Serve With:

• WARM CORN TORTILLA (BEST HEATED OVER A FLAME)
• CHOPPED CILANTRO
• SLICED LIMES
• RED ONION (PICKLED IS BEST) SEE BELOW FOR RECIPE
• COTIJA CHEESE (AVAILABLE IN MOST SUPERMARKETS)

Pickled Onions:

• 2 RED ONIONS SLICED
• ½ CUP GRANULATED SUGAR
• 3 TBSP KOSHER SALT
• 1 TSP CHILI FLAKE
• 1 TSP NUTMEG
• 1 TSP BLACK PEPPERCORNS
• 1 TSP MUSTARD SEED
• 3 CUPS WATER

Place all ingredients except onions in a small pot and bring to a boil. Let boil for 2 minutes. Strain out solids and pour liquid over red onions. Let cool completely in refrigerator.