Beer Pulled Pork Tacos

I am always saying how well Beer goes with a spicy taco. The flavors compliment each other. It makes the beer almost taste sweet, Now I am going to get you to put the beer into the taco! Confused yet? No soggy taco, I promise! We are going to cook with the beer. Don't worry, you can still have your beer with the taco too!

I am lucky that I had a Guinness to cook with. I had to hide this one under the vegetables. Don't tell The Fireman! It is the perfect hiding place! We don't buy Guinness that often and I tend to steal them to cook with. I am not a dark beer girl. I am happy with a light mild beer. I am not that picky on the brand either. It all taste the same to me when it is chasing a spicy taco!

This is another great Crock Pot recipe. If you don't know it, I love my Crock Pot! I use her (yes she is a HER) at least once a week. It makes dinner easy on nights when there is a game or when I am too busy to cook. I have those days too.

Beer Pulled Pork Tacos
3 1/2 or 4 lb. pork shoulder roast or Pork Butt
2 tsp. Kosher Salt
1 tb. Dried Oregano
1 tsp. Garlic Powder
1/8 tsp. Cayenne
1/2 tsp Pepper
1 tsp. Smoked Paprika
1 Tb. olive oil
1 bottle of Guinness Beer

In a small bowl mix all the spices together.


Sprinkle on the Pork. Rub into the pork. Get some on the counters too. It helps with the process.


Brown the meat in a HOT skillet with some oil. Just enough to cover the bottom of the pan so the Pork doesn't stick. Make sure you get all sides.

Place meat in the Crock Pot. Do not discard the drippings.

Keep the heat on Medium High. Now in the pan that you browned the meat add one bottle of Guinness Beer.


Scrape the bottom of the pan ensuring to get up all the bits that are stuck to the bottom of the pan. Let cook for 5 minutes. Pour over the meat. Cover and cook for either 4 hours on high or 8 on low.
It's falling off the bone...In fact I couldn't get it to a bowl without scooping it.
Make sure you get some of the juices. It keeps the meat moist! Plus it has so much flavor from the beer.

Shred with two forks and scoop into corn tortillas and serve with your favorite toppings. Tonight's is served with Chipotle Salsa.