Beer Braised Pork 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

• 1 Pork Butt - 8lbs avg wt
• 1/4 cup Mexican-style hot sauce
• 1/4 cup Malcom's Grande Gringo Mexican Seasoning
• 1 white onion sliced
• 2 dried guajillo peppers 
• 1 can Circle and Square Heated Debate (Use any Dark or Mexican Style Beer)

Directions

1. 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.
2. 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.
3. Insert a probe thermometer to monitor internal temp and cover the pan with aluminum foil,
4. 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.
5. Shred the pork butt by hand and season with a little extra hot sauce and Grande Gringo seasoning.
6. Serve with street taco-size flour tortillas, diced pickled red onions, and creamy taco sauce.