- 2 pounds pork shoulder
- 1 apple
- 1 orange
- 1 lemon
- 1 fennel bulb
- 1 onion
- 1 carrot
- 2 cups apple cider
- 2 cups dark beer
- 1 ounce dark beer
- 2 cups savoy cabbage
- ¼ cup mayo
- 1/3 teaspoon paprika
- 4 garlic cloves
- 1 ½ cup milk
- 1 cup frying oil
- ½ cup yellow mustard
- 2 tablespoons apple cider vinegar
- 2 ½ tablespoons brown sugar
- 1 tablespoon tomato puree
- ¼ teaspoon worcestershire sauce
- 1/8 tablespoon cayenne pepper
- 1 tablespoon black pepper
- ¼ teaspoon salt
- 1 tablespoon garlic powder
- ¼ teaspoon mustard powder
- ½ teaspoon onion powder
- ¼ cups ketchup
- 12 small corn tortillas
- 1 ½ tablespoons white vinegar
- ½ lemon, juiced
- ½ teaspoon celery salt
- 1 teaspoon sugar
- Salt & pepper
In a small bowl, combine mustard, 1 ounce dark beer, apple cider vinegar, 2 tablespoons brown sugar, tomato puree, worcestershire sauce, cayenne, black pepper, salt, ½ garlic powder and ¼ cup ketchup.
Mix till even and set aside.
In a bowl, combine 2 tablespoons smoked paprika, 1 teaspoon chipotle powder, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon black pepper, ½ teaspoon brown sugar, ¼ teaspoon mustard powder and 1 tablespoon salt.
Mix and set aside.
Combine dry rub on the pork shoulder, making sure to cover all parts.
Grill on high heat, giving a char on the outside, about 2 minutes each.
Dice the following ingredients into large pieces; apple, orange, lemon, fennel bulb, onion and carrot.
Combine chopped fruits, apple cider and beer with pork shoulder in a roasting pan.
Place into oven at 300⁰ F for 3 hours.
Remove shoulder and shred; discard the rest.
Combine with 1 cup barbecue sauce.
Shred or chiffonade two cups of cabbage on a mandolin and place into bowl.
Add in mayo, 1 ½ tablespoons white vinegar, 1 teaspoon sugar, ½ teaspoon celery salt, juice of ½ a lemon, 1/3 teaspoon paprika and season with salt and pepper.
Thinly slice garlic cloves on a mandolin.
Combine garlic with ½ cup of milk in a small sauce pot.
Once milk boils, remove from heat and strain.
Repeat the boiling process two more times.
Pat garlic slices dry; heat oil to 300⁰ F.
Fry till golden brown for 2 minutes, move onto paper towels and season.
Chop chives for garnish.
Warm up corn tortilla in a pan slightly, 30 seconds on a medium heat.
Fill with shredded pork, coleslaw, garlic chips and then chives.
Serving 3 tacos per person.