Shot ‘n a Beer Pork

  • Servings: 20+ street tacos 
  • Serve with tortillas, cilantro, lime wedges, chopped onion, and cotija cheese crumbles
  • Also goes well with simple beans and chips + guacamole

Ingredients

  • Dried chipotle - 2 large
  • Dried ancho - 2 large
  • Modelo negra - 12 oz
  • Anejo tequila (100% Agave) - 1/4 cup
  • Bone-In pork shoulder (boston butt) - 4 lbs, cut to fit in a large dutch oven
  • Kosher salt - 2 TBSPs
  • Vegetable oil - 1 TBSP
  • Onion - 1 medium, chopped
  • Garlic - 3 cloves, chopped
  • Tomatoes - 1 can (14.5 oz) diced tomatoes
  • Oregano - 2 tsps
  • Cumin - 2 tsps
  • Water - 1/2 cup

Instructions

  1. Preheat the oven to 350°F.
  2. Wipe the chiles clean. Toast them in a dry dutch oven, in the oven, for 3-5 minutes, turning frequently.
  3. The chiles should be softened. Let them cool slightly, then remove the stems and seeds.
  4. Soak the chiles in the beer and tequila in a large bowl.
  5. Move the empty dutch oven to the stove top. Season the pork with salt.
  6. Add the oil to the dutch oven and heat over high heat until shimmering.
  7. Brown the pork on both sides in batches, then set aside.
  8. Add the onion and garlic to the dutch oven and cook until softened.
  9. Add the chili mixture, tomatoes, oregano, and cumin to the dutch oven and bring to a boil, mixing well. Simmer for 5 minutes.
  10. Add the water and let the mixture cool slightly, then puree it in a blender until smooth.
  11. Add the pork back to the dutch oven and cover in the puree.
  12. Bake in the oven, covered, for 3 hours. Flip the pork every hour. If the sauce is drying out, add a bit of water.
  13. Shred the pork with two forks and remove the bones.