It was taco Tuesday on St. Patrick’s day, so of course we needed to put an Irish twist on it. The kids ate them, however they prefer regular beef tacos than these 🤣 The meat was excellent, and honestly the leftovers I added bbq sauce to and enjoyed it on pickles! Ingredients: For the Pork: - 2 pounds Pork Shoulder (choose well-marbled cuts for maximum tenderness) - 1 medium Onion (or shallots for milder taste) - 3 cloves Garlic (opt for fresh or pre-minced) - 1 cup Beer (or chicken broth for non-alcoholic) For the Tortillas: - 8 pieces Tortillas (corn or flour based on preference) For the Toppings: - 1 cup Salsa (homemade or store-bought) - 1 cup Diced Onions (red onions for color and flavor) - 0.25 cup Cilantro (or fresh green onions as a substitute) - 2 pieces Lime Wedges (for brightness) Equipment: - Dutch oven Method: 1. Sear the Pork: Heat a heavy-lidded pot or Dutch oven over medium-high heat. Sear the pork shoulder chunks until browned on all sides—about 8-10 minutes. This step adds rich flavor to the meat! 2. Add Aromatics: Stir in the chopped onion and minced garlic to the pot. Sauté until the onions become translucent and fragrant, around 3-4 minutes. Your kitchen will smell heavenly during this step! 3. Deglaze with Beer: Pour in the beer (or chicken broth), making sure to scrape the bottom of the pot to lift those delicious browned bits. It’s a flavor bomb in the making! Cover the pot with a lid. 4. Slow Cook: Move to the oven and cook at 300°F (150°C) for about 3 hours. You’ll know it’s ready when the pork is fork-tender and pulls apart easily. Patience is key for epic flavor! 5. Shred and Serve: Remove the pork from the pot and shred it with forks. Serve it in warmed tortillas along with your favorite toppings—feel free to get creative! food foodie foodoftheday foodofinstagram foodlover LTKU LTKvlog LTKfoodie