- 1 (3.5-pound) pork shoulder roast (mine was bone-in)
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 ounces of beer
- 32 ounces of barbecue sauce + additional for drizzling
- 12 small flour or corn tortillas
- 4-6 ounces freshly grated cheddar cheese
- 1 batch of crispy onion straws
- 1 mango, peeled and chopped
- 1/4 red onion, finely diced
- 1/2 jalapeño, finely diced
- 1 bunch of cilantro, chopped
- the juice of 1 lime
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Optional but yields the best result: heat a large skillet over medium-high heat and add about 1-2 tablespoons olive oil. Sear the pork on every side (about 2-3 minutes per side) until golden brown before adding to the crockpot.
- Add pork to crockpot with onion powder, garlic powder, paprika, salt and pepper. Add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred pork with forks or kitchen tongs and add remaining barbecue sauce. Toss pork to coat and let sit for 10-15 minutes before serving to absorb everything. Remove bone (if bone-in) before serving.
- I made the mango salsa about 2 hours before serving and the crispy onion straws about 1 hour before. To assemble tacos, place pork in the center of the tortilla and top with a drizzle of barbecue sauce if desired. Add on cheddar, then onion straws and then a big spoonful of mango salsa. Eat up!
Combine all ingredients in a large bowl and toss well to mix. Can be stored in the fridge for 2-3 days, is best when sits for a few hours so the flavors marry.
Recipe & photo by Jessica Merchant from www.howsweeteats.com