1 can of Chipotle Peppers in Adobo Sauce LA MORENA
1 package of extra tender boneless pork shoulder
1 medium yellow onion
1 bottle of Mexican beer
3 oz. of reposado tequila
2 tablespoons of garlic powder
2 tablespoons of cumin
2 tablespoons of black pepper
2 tablespoons of season salt
1 oz. of olive oil (for pan to brown pork shoulder)
Fresh corn tortillas
1 tablespoon of Cotija cheese
1 lime sliced in quarters (optional)
Just as you would if you were preparing pulled pork for the crockpot, brown all edges of the shoulder, making sure to pour some olive oil in the pan first so it doesn't stick.
While it is browning, dice 3 the chipotle peppers and onion and toss it into the crockpot along with 2 tablespoons of the adobo sauce from the can.
After the pork has been browned, add the seasonings and then pour in the beer to deglaze the pan so that all the good tasty bits of burned meat come up and can be added into the crockpot when you pour the mixture in there.
Cook on high for approximately 6 hours or until you can shred the pork with your fork.
With the pork shredded, it's time to complete your tacos!
Take the meat and place it in the center of the tortilla and add a jalapeno and some carrots, then top with some cotija cheese.
If you've done things right, you'll have a taste that is completely Mexican - but a texture that is completely familiar as pulled pork. The thing I like about this is that since you are cooking with all natural ingredients it tastes great and you don't need to add BBQ sauce to it, so there's no added fat or sugar from BBQ sauce like you would have if it was traditional pulled pork.
Now you're ready to dive in and enjoy these Chipotle Carnitas Tacos and feel free to add a squeeze of lime to the top.