Prep

30 min
Total

2H
Serving

6 to 8

Beer-Braised Pork Tacos with Pickled Red Cabbage

Name: Beer-Braised Pork Tacos with Pickled Red Cabbage
Prep time: 30 min
Total time: 2 h
Yield: 6 to 8
Ingredients: 3 to 4 lbs (1.5 to 2 kg) pork shoulder, deboned and cut into cubes; 1 tbsp (15 mL) chili powder; 1 tbsp (15 mL) ground cumin; 1 tbsp (15 mL) brown sugar; 2 tsp (10 mL) sea salt; 1 tsp (5 mL) dried oregano; 1 tbsp (15 mL) vegetable oil; 1 onion, sliced; 4 cloves garlic, minced; 1 bottle (341 mL) brown or stout beer; 2 cups (500 mL) water, divided; ¼ red cabbage head(about 3 cups (750 mL)), shredded; ¼ cup (60 mL) cider vinegar; ¼ cup (60 mL) water; 1 tsp (5 mL) sugar; 1 tsp (5 mL) sea salt; 1 garlic clove, crushed; Soft corn tortillas; Saputo Taco Nacho shredded cheese; Cherry tomatoes; Fresh coriander; Lime wedges

Share recipe:

Featured Product

Taco Nacho Shredded Cheese

Taco night made easy. This delicious blend of Pizza Mozzarella, Cheddar and Monterey Jack cheese with jalapeño peppers is slightly spicy yet creamy. It melts easily making it the perfect for tex-mex dishes.

Cook mode (prevent screen from sleeping)

Ingredients

For the beer-braised pork:

3 to 4 lbs (1.5 to 2 kg) pork shoulder, deboned and cut into cubes
1 tbsp (15 mL) chili powder
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) brown sugar
2 tsp (10 mL) sea salt
1 tsp (5 mL) dried oregano
1 tbsp (15 mL) vegetable oil
1 onion, sliced
4 cloves garlic, minced
1 bottle (341 mL) brown or stout beer
2 cups (500 mL) water, divided

For the pickled red cabbage:

¼ red cabbage head(about 3 cups (750 mL)), shredded
¼ cup (60 mL) cider vinegar
¼ cup (60 mL) water
1 tsp (5 mL) sugar
1 tsp (5 mL) sea salt
1 garlic clove, crushed

To serve:

Soft corn tortillas
Saputo Taco Nacho shredded cheese
Cherry tomatoes
Fresh coriander
Lime wedges

Directions

To make the cabbage:

In a bowl, combine the cider vinegar, water, sugar, salt, and crushed garlic clove. Add the shredded red cabbage and mix to combine and coat with the marinade. Let rest at room temperature for at least an hour before serving, tossing from time to time, or transfer to an airtight container and refrigerate. The pickled cabbage will keep refrigerated for up to 48 hours.

To make the pork:

In a small bowl, combine the chili powder, ground cumin, brown sugar, sea salt, and oregano. Rub the spice mixture over the meat so it is completely covered. Let rest in the refrigerator for at least an hour or up to overnight to infuse the flavors.
In a large skillet, heat the vegetable oil over medium-high heat. Add the meat and brown on all sides. Add the onion, garlic, beer, and 1 cup (250 ml) water, and bring to a boil. Lower the heat to the minimum, cover, and simmer for 1 hour, stirring from time to time. After an hour, check if the meat is fork-tender. If it is not, keep on simmering for 15 to 30 minutes. Remove the cover and bring the heat back up to medium so the liquids evaporate completely and the meat begins to brown, then keep on cooking for 15 minutes, stirring from time to time to shred the meat and brown it evenly. Add the remaining 1 cup (250 ml) water and use a wooden spoon to scrape the bottom of the skillet. Remove from the heat.
Serve the braised pork on soft corn tortillas topped with pickled red cabbage, shredded cheese, cherry tomatoes, fresh coriander leaves, and lime wedges.