Beer-Braised Pork Tacos & Watermelon Margaritas

March 14th, 2013

Please tell me you like tacos? And margaritas? We’re big fans of the taco at our house. Blame it on my Texas roots, but I can’t get enough. We make them in some shape or form at least once a week, and they’re our go-to meal when entertaining guests. And don’t even get me started on how perfectly happy I am with an icy cold margarita in my other hand. Heaven… We had friends over for taco night last weekend and served up our most-loved, often-repeated toppings: beer- and salsa-braised pulled pork, pickled red onions, salted cabbage, lime crema and queso fresco cheese. And new to the mix: tomatillo salsa and watermelon margaritas. Recipes follow, and I’d LOVE to hear about your favorite tacos and margaritas!

Beer-Braised Pulled Pork

3 pound boneless pork butt or shoulder, trimmed of excess fat
1 yellow onion, sliced
1 jar of Arriba! Medium Fire-Roasted Mexican Red Salsa
1 beer
Spices: chili powder, garlic powder, oregano, cumin, salt, pepper

Cut pork into 4-inch cubes. Combine all spices in a bowl, then generously season the meat with the rub, pressing into the meat with your hands. In a skillet over medium-high heat, saute onion in olive oil and then add pork. Sear about 2 minutes on each side until browned but not cooked through. Transfer the pork and onions to a large baking dish; cover with salsa, evenly distributing over the meat. Pour the beer into the baking dish. Cook on low heat (about 300 degrees), covered with foil, for 4 hours. After 4 hours, the meat should easily fall apart when pulled with two forks. Shred it all.

Picked Red Onions

2 medium red onions (or 1 very large one)
Juice of two limes
1 cup of red wine vinegar
1/2 cup distilled white vinegar
1 tablespoon of sugar
2 teaspoons salt
1/2 cup of fresh cilantro
A few sprigs of fresh thyme

Peel onions and half each from tip to root. Thinly slice the onion from tip to root using a knife (or use a mandolin). In a mason jar or medium bowl with a lid, combine lime juice, vinegars, sugar and salt. Stir well to completely dissolve the sugar and salt–or just place the lid on the jar and shake vigorously. Add the sliced onion and fresh herbs. Stir, and press the onions and herbs into the liquid. Top off with a little extra red wine vinegar. Cover and let the pickling process begin. The flavor will develop within an hour, but is best after 24 hours in the fridge.

Salted Cabbage

1/2 red or green cabbage, chopped into thin strips
Juice of 1/2 lime
Pinch of salt

Cut a watermelon into 1-inch cubes and place in a food processor or blender. Blend until it becomes juice. Transfer to a pitcher. Add lime juice, simple syrup, tequila, and triple sec. Stir then add ice. Refrigerate for at least 30 minutes to a few hours. Stir and serve over ice.