INGREDIENTS NEEDED

  • 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

BBQ Sauce

  • 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.

Rub

  •  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.

Pulled Pork

  • 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.

Coleslaw

  • 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.

  • Set aside.

Garlic Chips

  • 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.

  • Set aside.

Assembly

  • 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.

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