Beer braised pork tacos recipe
 Fall-apart tender pork in a smoky sauce makes a winning taco filling, perfect for familiy meals or dinner with friends. 2 tbsp olive oil½ pork shoulder, cut into 2–3cm cubes1 onion, peeled and sliced2 garlic cloves, peeled and left whole1 red pepper, deseeded and chopped into 2–3cm chunks1 yellow pepper, deseeded and chopped into 2–3cm chunks1 tsp smoked paprika1 tsp ground cumin1 tsp chilli powder1 tsp chopped fresh oregano1 tsp fresh thyme leaves 1 bay leaf1 dried ancho chilli, left whole2 tbsp chipotle chilli paste400ml/14fl oz beer250ml/9fl oz chicken stock50ml/2fl oz sherry vinegar 2 tbsp olive oil ½ pork shoulder, cut into 2–3cm cubes 1 onion, peeled and sliced 2 garlic cloves, peeled and left whole 1 red pepper, deseeded and chopped into 2–3cm chunks 1 yellow pepper, deseeded and chopped into 2–3cm chunks 1 tsp smoked paprika 1 tsp ground cumin 1 tsp chilli powder 1 tsp chopped fresh oregano 1 tsp fresh thyme leaves 1 bay leaf 1 dried ancho chilli, left whole 2 tbsp chipotle chilli paste 400ml/14fl oz beer 250ml/9fl oz chicken stock 50ml/2fl oz sherry vinegar 8 small tortillas, warmed1 avocado, finely chopped½ iceberg lettuce, shredded 1 red chilli, sliced100g/3½oz pickled red onion 2 tbsp fresh coriander, chopped1 lime, cut into wedges 8 small tortillas, warmed 1 avocado, finely chopped ½ iceberg lettuce, shredded 1 red chilli, sliced 100g/3½oz pickled red onion 2 tbsp fresh coriander, chopped 1 lime, cut into wedges Method To make the braised pork, preheat the oven to 190C/170C Fan/Gas 5.Heat an ovenproof casserole pot and add the oil. Once hot, add the diced shoulder and cook until golden brown all over. Remove from the pan and set aside. Add the onion and garlic to the pan and cook for 5–8 minutes, then add the peppers and cook for a further 2–3 minutes on medium heat.Add the smoked paprika, cumin, chilli powder, oregano, thyme and bay leaf. Cook for 2–3 minutes and add the ancho chilli, beer and chicken stock. Add the browned pork. Place in the oven and cook for 1–1½ hours. Or until the meat is soft.Just before serving, add the vinegar and cook over a medium-high heat for a further 2–3 minutes. If the sauce is thin, remove the meat and reduce the sauce until thickened. Then return the cooked meat to the pot and shred, if you like. To serve, warm the tortillas in the microwave or fry frying pan and 1 minute each side. Place the avocado, chilli, coriander, feta cheese and lime juice in a bowl and mix. Place the warm tortillas onto serving plate and sprinkle over the shredded lettuce. Top with the cooked pork and finish with the avocado mix and topped with the pickled red onions. To make the braised pork, preheat the oven to 190C/170C Fan/Gas 5. To make the braised pork, preheat the oven to 190C/170C Fan/Gas 5. Heat an ovenproof casserole pot and add the oil. Once hot, add the diced shoulder and cook until golden brown all over. Remove from the pan and set aside. Heat an ovenproof casserole pot and add the oil. Once hot, add the diced shoulder and cook until golden brown all over. Remove from the pan and set aside. Add the onion and garlic to the pan and cook for 5–8 minutes, then add the peppers and cook for a further 2–3 minutes on medium heat. Add the onion and garlic to the pan and cook for 5–8 minutes, then add the peppers and cook for a further 2–3 minutes on medium heat. Add the smoked paprika, cumin, chilli powder, oregano, thyme and bay leaf. Cook for 2–3 minutes and add the ancho chilli, beer and chicken stock. Add the browned pork. Add the smoked paprika, cumin, chilli powder, oregano, thyme and bay leaf. Cook for 2–3 minutes and add the ancho chilli, beer and chicken stock. Add the browned pork. Place in the oven and cook for 1–1½ hours. Or until the meat is soft. Place in the oven and cook for 1–1½ hours. Or until the meat is soft. Just before serving, add the vinegar and cook over a medium-high heat for a further 2–3 minutes. If the sauce is thin, remove the meat and reduce the sauce until thickened. Then return the cooked meat to the pot and shred, if you like. Just before serving, add the vinegar and cook over a medium-high heat for a further 2–3 minutes. If the sauce is thin, remove the meat and reduce the sauce until thickened. Then return the cooked meat to the pot and shred, if you like. To serve, warm the tortillas in the microwave or fry frying pan and 1 minute each side. To serve, warm the tortillas in the microwave or fry frying pan and 1 minute each side. Place the avocado, chilli, coriander, feta cheese and lime juice in a bowl and mix. Place the avocado, chilli, coriander, feta cheese and lime juice in a bowl and mix. Place the warm tortillas onto serving plate and sprinkle over the shredded lettuce. Top with the cooked pork and finish with the avocado mix and topped with the pickled red onions. Place the warm tortillas onto serving plate and sprinkle over the shredded lettuce. Top with the cooked pork and finish with the avocado mix and topped with the pickled red onions.