I cooked an overnight pork butt on my pellet grill - and in the morning added it to a pan with some beer, onions and peppers. When it was tender, I shredded it and made some simple - but amazingly delicious - little street tacos.
Beer Braised Pork Tacos
Smoked pork butt seasoned with Mexican Flavors and smoked - then braised in a dark beer. This pulled pork is tender, juicy, flavorful and makes for some killer tacos!
Author:Malcom Reed
Ingredients
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1 Pork Butt - 8lbs avg wt
- 1/4 cup Mexican-style hot sauce
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1/4 cup Malcom's Grande Gringo Mexican Seasoning
- 1 white onion sliced
- 2 dried guajillo peppers
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1 can Circle and Square Heated Debate (Use any Dark or Mexican Style Beer)
Directions
Coat the outside of the pork butt with a thin layer of Mexican-style hot sauce; then season generously with Grande Gringo Mexican-style seasoning.
Place the pork butt on a 225°F pellet smoker using pecan wood pellets for 6-7 hours. Place the pork butt in a pan and add the onion, dried peppers, and beer.
- Insert a probe thermometer to monitor internal temp and cover the pan with aluminum foil,
Place the pan on the smoker and cook until the internal temperature reaches 198-200°F. Remove from the smoker, vent the steam, and rest in a dry cooler for 2 hours.
- Shred the pork butt by hand and season with a little extra hot sauce and Grande Gringo seasoning.
- Serve with street taco-size flour tortillas, diced pickled red onions, and creamy taco sauce.