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side zoomed in shot of beer-braised pork tacos with apple coleslaw on top in soft tortillas.
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Beer-Braised Pork Tacos

Beer-braised pork tacos have pork that is braised in beer and cooked until it falls apart. Top with homemade apple coleslaw.
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Servings 10 servings

Equipment

  • pressure cooker

Ingredients

Pork Dry Rub

  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Spanish paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon brown sugar

Beer-Braised Pork

  • 2-1/2 pounds pork tenderloin cubed
  • 12 ounces beer I used Yuengling
  • 1 tablespoon olive oil
  • 10 flour tortillas

Creamy Apple Coleslaw

  • 1 cup coleslaw mix
  • 1 small red apple chopped
  • 1/4 cup mayonnaise
  • 1 teaspoon reserved pork rub
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey

Instructions

Pork Dry Rub

  • In a small bowl add the dry-rub ingredients: salt & pepper, chili powder, garlic powder, paprika, and brown sugar. Stir to combine. Reserve 1 Tbs of this rub to add to the apple coleslaw.

Beer-Braised Pork

  • Cube the pork and pour that rub all over the pieces. Rub it in real good.
  • Set the pressure cooker to the 'sautee' setting and add 1 Tbs of olive oil to the bottom left of the pot.
  • After 3 minutes of heating the oil up, add the cubed pork to the pan. Sautee until all sides are browned. The meat does not need to be cooked, this just seals in the juices.
  • Once the meat is browned, add the beer.
  • Put the lid on and make sure the valve is set to close. Set the pressure cooker to the manual setting for 40 minutes.
  • Let the steam manually release for 10 minutes, then remove the lid.

Creamy Apple Coleslaw

  • To a bowl add the coleslaw mix, mayonnaise, salt & pepper, chopped apple, honey, and apple cider vinegar.
  • The final touch to the coleslaw is to add 1 Tbs of the spice rub you put on the pork.
  • Stir everything to combine. You can make it right before serving the tacos, or you can put make early and put it into the refrigerator to let the flavors meld even further.
  • Remove the pork from the pressure cooker pot and shred the meat. It should come apart easily.
  • Top flour tortillas with the beer-braised shredded pork and creamy apple coleslaw.

Notes

*For making on the stovetop/oven:
  • Preheat the oven to 350 degrees and make sure your racks are placed so you can add the large pot or dutch oven since you will cook this all in one pot. 
  • Heat 2 Tbs oil then add the cubed pork into the pot. Sautee the pork until all sides are browned, no need to cook all the way through.
  • Once the pork is browned, add the can of beer and 1/2 cup of beef broth.
  • Place a top over the pot and into the oven this goes for 2-2 1/2 hours.
  • Take the pieces out of the pot and shred it.