Kölsch Carnitas Tacos

Brewer’s Note: We use Eppig Kolsch because it is low in bitterness and Kolsch is a natural companion to pork.

Leftovers can be kept in the fridge and eaten for a few days, or frozen to enjoy later!

INGREDIENTS:

32 oz crowler Eppig Kolsch (16 oz for cooking)

8 oz water

4-6 lbs pork butt (shoulder), cut into 2-3 inch cubes

3 oranges, zested and juiced

2 limes, juiced

8-12 oz water

1 large onion, peeled and halved

2 bay leaves

Dash of ground cumin, chili powder, and dried oregano

Kosher salt

Required Cookware: Medium sized enameled dutch oven with lid

RECIPE:

Pre-heat your oven to 310 F with a rack in the lowest position. Place the pork in the dutch oven and sprinkle with some salt.  Add the orange zest and juice with the lime juice.  Pour in 16 oz of beer.  Add water until the meat is almost covered but not quite.  Add the onion, bay leaves, cumin, chili powder and oregano.  On the stove, bring mixture to a simmer.  Once simmering, place the lid on snugly and place it in the preheated oven (remember to turn off the stove). 

Let it cook for 2 hours, giving it a good stir halfway through. After 2 hours, poke a piece of the pork with a fork, it should be very tender.  If it’s not quite there put it back in the oven for 15 more minutes and check it again. Once the meat is perfectly tender take the dutch oven out and remove the lid.  Take the pork out of the dutch oven and place it in a large bowl. Using a fork, pull it into pieces. Remove the zest, onion and bay leaves from the dutch oven and bring the liquid to a boil on the stove.  Reduce the stock until it’s thick and syrupy, about 15-20 minutes. Once fully reduced add the syrup to the pork and gently mix it all together.

To crisp up and brown the pork we have two good options:

1.     Heat a cast iron skillet on medium high.  Coat with a little oil and then sear off the chunks

2.   Turn on the broiler.  Spread the pork in a thin layer over a baking sheet and put in the oven for about 5 minutes until brown and crisp.

Crack open another crowler of Eppig Kolsch, place some of the crispy yet tender pork in a tortilla with some of your favorite toppings and enjoy!

(Suggested Toppings: Pickled red onions, cilantro, avocado, cotija cheese, sour cream and limes on the side.)