• 1 pork shoulder-approximately 2.5-3 pounds, cut into large pieces (off the bone)
  • 4 cans beer-whatever flavor/brand you prefer
  • 2 dried bay leaves
  • 6 sprigs fresh thyme
  • 2 limes, freshly squeezed
  • 2 tablespoons black peppercorns
  • 2 teaspoons salt
  • ground pepper
  • extra salt for seasoning meat
  • ½ head of green or red cabbage-shredded
  • 1 c. tomato-diced
  • ¾ c. Mexican Crema mixed with 1 chopped chipotle pepper (deseeded) and extra juice as desired for heat
  • 8-10 small tortillas (corn or flour)
  • ¾ c. cotija cheese
  • ¼ c. cilantro-chopped
  1. Season meat with salt and pepper. Sear in a single layer in a pot over medium high heat until browned. Repeat process if needed to prevent overcrowding.
  2. Add beer to cover the meat completely. You can add some water in place of beer if you wish.
  3. Bring to a simmer partially covered for 1.5 hours on medium low heat.
  4. After this time has passed, rotate the pork so the top is now on the bottom to ensure an even cooking. Re-cover and let simmer another 1.5 hours. Be sure to add more liquid as it will slowly evaporate.
  5. Separate the pork from the liquid and let cool. Reserve the liquid. To serve, pull the meat from the bone, separate the fat from the meat, and shred. Season the meat with salt, to taste.
  6. Use the remaining liquid to keep the pork moist if you do not serve right away.

To assemble the tacos:

  1. Place a tablespoon of the Cotija cheese in the middle of the tortilla.
  2. Add the pork, cabbage, tomatoes, and drizzle with the Crema sauce.
  3. Garnish with limes and cilantro.