Tuesday, July 19, 2011

Poblano Beer Pork Tacos

   I love tacos, I've done several variations and I just can't stop coming up with more.  These came about because someone left cans of Bud Light here a while ago.  Neither Louis nor I particularly like Bud Light, so I kept coming up with different ways to cook with beer.  Obviously, I suggest you use a better beer, but it doesn't have to be anything too expensive.  Even regular Budweiser would be good.  The beer adds a nice little acidity, and the carbonation and hint of alcohol will help to tenderize the meat as it cooks.  The beer flavor is subtle and marries so well the fruitiness of the chilies and richness of the pork.
Poblano Beer Pork Tacos
2 medium poblanos, very thinly sliced
1/2 large onion, thinly sliced
1 medium jalepeno, minced
1 large chipotle, minced
1 large clove garlic, minced
1 tsp oregano
1 12 oz can beer
1 Tbsp red wine vinegar
1 Tbsp honey*
1 Tbsp brown sugar
2.5-3 lbs country ribs
salt and pepper
shredded jack, red onion, cilantro

   Remove stems, seeds, and ribs from poblanos and jalepeno.  Combine first 10 ingredients in a deep roasting pan or baking pan.  Salt and pepper pork pretty liberally.  Add to sauce.  Cover.  Place in 325 deg F oven for 1.5 hours.  Uncover, turn heat down to 300 deg F and cook another hour.
   Shred pork and remove bones.  Serves immediately (or store in air tight container for 3-4 days.  To reheat, place in a pot, cover and heat over med-low heat.  Add a little stock or water if needed.)
   Place on tortillas with some cheese, red onion, and cilantro or whatever else you like.
   Serves 4-6.  (Number of servings really depends on how large the bones in the meat are.  Stretch your budget and servings by upping the sides.  Rice and beans are cheap.)

*You can use all honey or all brown sugar.  I used both out of necessity but the two different sweetnesses was really nice.  The floral aspect that plays off the chilies from the honey and the caramelized sweetness of the brown sugar is perfect with pork.


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