Spicy pulled Pork Tacos

This taco filling does almost all the work itself, you just plan ahead. The pork roast marinates overnight, at least 12 hours, in salsa and beer, which seasons it deep and starts tenderizing the meat before it ever hits the slow cooker.

From there it’s hands-off. The marinated pork goes in fat-side up with onion, smoky adobo sauce, garlic, and cumin, then cooks low and slow for eight to ten hours until it’s falling apart.

That long, gentle braise renders the fat and breaks the pork down until it shreds with two forks, soaking up the spicy, beer-spiked sauce. Pile the saucy pulled pork into warm tortillas and top however you like. It makes a big batch, so leftovers are a gift: burritos, nachos, rice bowls, or quesadillas all week.

Chef Tips

• Don’t skip the overnight marinade. The salsa and beer flavor the pork all the way through and give it a head start on tenderness.
• Cook the pork fat-side up as directed. The rendering fat bastes the meat and keeps it moist over the long cook.
• Shred the pork right in the sauce and let it soak a few minutes before serving so every bite is juicy.

Variations

• Adjust the heat with a milder or hotter salsa, or extra chopped chipotles in adobo.
• Use a non-alcoholic beer or broth in place of the beer.
• Serve carnitas-style with onion, cilantro, and lime, or load up with cheese and avocado.