Tacos de carnitas artisanaux Beach Blonde avec salade de chou au cidre et au citron vert, coriandre et crème au chipotle

Directions

1. Heat the vegetable oil in a large skillet or the base of your 4-quart slow-cooker (if it is removable from the heating element) over medium heat. Add the pork, onions, and salt and cook until meat is browned through, stirring occasionally, about 8 minutes.

2. While the pork and onion cooks, stir together the 3 Daughters St. Pete Beach Blonde Ale, garlic, chipotle pepper in adobo sauce, ground cumin, chili powder, and black pepper in a 1-quart saucepan over medium heat.

3. Place the 4-quart stock pot on the slow cooker base unless you are using a traditional slow cooker then just scrape the cooked pork mixture into your slow cooker. Add the ale mixture to the pot and stir. Be sure to scrape the pork off the bottom of the pan. Cover and cook on low for 6-7 hours.

4. While the pork is cooking, make the 3 Daughters Key Lime Apple Cider Cilantro Slaw. In a large bowl, combine the apple cider vinegar, cider, honey, and salt in a bowl and whisk until the honey and salt dissolve into the vinegar. Then add black pepper and celery seed and whisk until incorporated. Add cilantro, cabbage, carrot, red onion, and the juice and zest of one orange and toss together to coat the vegetables. Cover and refrigerate until ready to serve.

5. Next prepare the Chipotle Cream. In a small, sealable container, mix the sour cream, chipotle peppers, and lime juice. Mix well and taste. Add more adobo sauce if you like a spicier sauce or more sour cream if you’d like to reduce the heat. Cover and refrigerate until ready to serve.

6. After 6 hours, check your pork. When it easily shreds with two forks, it is ready to be removed from the broth and shredded.

7. When the pork is ready, serve it on warm taco shells and top with the Key Lime Apple Cider Cilantro Slaw and Chipotle Cream.