This is one of 5 recipes included in our It’s Time For Tacos! photo contest.

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Drunken Slow Cooker Pork Tacos

Makes 6 servings.

Ingredients:

• For the pork:
• 1 tablespoon chili powder
• 3 tablespoons packed light brown sugar
• 2 cloves garlic minced 1⁄2 teaspoon kosher salt
• 1 1⁄2-2 pounds pork loin roast trimmed of excess fat
• 1 small white onion or yellow, sliced
• 8 fluid ounces brown ale beer
• For finishing:
• 2 tablespoons apple cider vinegar
• 1 tablespoon packed light brown sugar
• 2 teaspoons molasses
• Kosher Salt
• For the tacos:
• 12-16 (6-inch) corn or flour tortillas
• Toppings: shredded lettuce feta or cojita cheese, pickled jalapeños, avocado, guacamole etc.

Directions

1. To cook the pork: In a small bowl, combine the chili powder, brown sugar, garlic, and salt. Rub seasoning mixture all over pork roast. (If doing this step the night before, place the pork in a rimmed baking dish or rimmed sheet pan, cover, and refrigerate.)
2. Spread the sliced onions in the bottom of a 6-quart slow cooker. Place pork roast on top of the onions. Pour the beer around the roast. Cover slow cooker with a lid and cook on low for 8 to 10 hours.
3. Carefully remove the braising liquid and place it in a skillet set over medium-high heat along with the remaining brown sugar and molasses. Cook until mixture is slightly thickened and syrupy, about 10 to 12 minutes.
4. While braising liquid is reducing, shred the pork: Using two forks, pull pork apart inside the slow cooker. Add the reduced braising liquid and the apple cider vinegar. Season with salt and pepper, if desired.
5. To make the tacos: Serve pork on warmed tortillas with toppings of your choice such as shredded lettuce, feta cheese, pickled jalapeños, etc. _____ RECIPE NOTE: If you don’t have any molasses, you can substitute with an equal amount of honey or maple syrup. SAVING TIP: Pork can be stored in an air-tight container up to four days in the refrigerator or up to six months in the freezer.

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Super Simple Homemade Guacamole

COOKING TIP: If you like things spicy, don’t remove the membranes or seeds before chopping the jalapeño! SERVING TIP: I love this guacamole served with tortilla chips, but it’s also a fabulous dip for veggies! Serves:4 Ingredients

• 1 large avocado ripe
• 2 tablespoons white onion minced
• 1 jalapeño finely minced
• 1 tablespoon lime juice fresh
• ¹⁄₄ cup cilantro lightly packed, roughly chopped
• ¹⁄₄ teaspoon Kosher Salt

Directions

1. Scoop out the avocado and place in a medium bowl. Mash with the back of a fork, then add the onion, jalapeño, lime juice, salt, and cilantro. Stir to combine. Enjoy immediately.

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