Graffiti House Beer Braised Pork Tacos

By: Kaitlin Hill 

Deciding on dinner doesn’t have to be stressful with my delicious, make-ahead Beer Braised Pork Tacos.  The pork is infused with the bold flavor of Graffiti House and given a little kick from the addition of cayenne and chili powder. Garlic and tomato round out the sauce for a taco filling that is hard to beat. Make the pork a day ahead and simply reheat when you are ready to eat. Garnish with your favorite toppings for a tasty taco made in a snap. I recommend washing this zesty taco down with more Graffiti House, believing there is never too much of a good thing! 

Serves: 6 – 8 

Ingredients: 

1, 3 – 4 pound boneless pork butt
¼ cup of brown sugar
1 teaspoon of cayenne pepper
½ teaspoon of chili powder
1 teaspoon of onion powder
1 tablespoon of salt
¼ teaspoon of pepper
5 cloves of garlic, sliced
1, 14 ounce can of diced tomatoes
1, 12 ounce bottle of Graffiti House 
canola oil

Recommended for Taco Assembly: 

Tortillas 
Shredded Cheese
Thinly Sliced Red Onion
Cilantro
Diced Avocado
Shredded Iceberg Lettuce
Chopped Tomatoes 

Directions: ​

Preheat the oven to 325°F. Place a large oven safe pot on the stove over a medium-high flame and coat the bottom of the pot with a few tablespoons of oil. 

In a small bowl mix together the brown sugar, cayenne, chili powder, onion powder, salt, and pepper. Rub the mixture all over the pork butt. 

Place the pork butt in the pot with the hot oil and sear on all sides. It will take about 3 – 4 minutes per side. 

Remove the pork butt from the pot and transfer to a plate to reserve. 

Wipe out the pot and add a few more turns of oil. Add the garlic and cook over medium-low heat until fragrant. This will take about 2 – 3 minutes. 

Add the diced tomatoes and cook with the garlic until the tomato is bubbling.  

Make a well in the center of the tomato and garlic mixture and place the pork butt in the center. Pour the beer over the pork butt and cover the pot with its lid. 

Turn off the flame and transfer the pork to the preheated oven.  Cook the meat in the oven for 2 – 3 hours until it has reached an internal temperature of 145°F and is fork tender. During the cooking time, turn the meat over in the liquid once or twice. 

Once the meat is cooked through, remove it from the pan to a cutting board and shred it or chop it into bite-sized pieces. 

Meanwhile, place the pot on the stove and reduce the tomato-beer-garlic liquid by half until it has thickened. 

Return the meat to the sauce and cook until rewarmed through. Serve hot immediately. 

If you are making the meat ahead, let the shredded meat and sauce cool completely to room temperature before storing in the fridge overnight. When you are ready to heat, simply warm the meat up on the stovetop until hot and bubbling. 

Enjoy!