There is no exact recipe to share, once again. But I don’t think you would really need one. This turned out really darned good.
There was nothing hard about making this. Basically I took a 2 1/2 lb pork shoulder, coated it with a spice rub, seared it quickly in a hot skillet to give it a nice crust, and then placed it in a crock pot. I added one 12 oz. bottle of beer and a few crushed cloves of garlic. Nine hours on “low”, and it came out moist and fall-apart tender. Then all you have to do is shred it with a fork, and you are ready to make tacos.
The spice rub was improvised. As noted in my previous post, it contained chili powder, ground ancho chiles, cumin, coriander, cayenne, dried pepper flakes, onion powder, thyme, sage, salt and pepper. The chili powder and ground ancho was probably the biggest component, and the least used would be the sage and cayenne (just a pinch of each). The rest of the spices fell somewhere in the middle, but adding more or less of any one of them isn’t going to screw anything up.
As mentioned, the meat was really moist and tender. It was seasoned gently with all of the spices, and developed a delicious, slightly tangy flavor from being braised in the beer. I got myself some whole-wheat flour tortillas and all the fixings; refried beans, sharp cheddar cheese, salsa, guacamole, chopped tomatoes, red onions, and cilantro.
This really hit the spot!
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