Ingredients
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24 taco shells and toppings **
Pork:
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2 teaspoons salt
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1 teaspoon ground black pepper
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon cumin
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1 ( 3 lb. ) pork butt roast *
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12 oz. lager beer
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1 cup chicken broth †
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1 cup barbecue sauce
Cilantro-Lime Sour Cream:
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1 cup sour cream
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1 lime, zested and juiced
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1 teaspoon ground cumin
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2 tablespoons finely chopped cilantro
Steps
1
Mix together salt, pepper, onion powder, garlic powder and cumin, and rub into pork roast.
2
Pour beer, broth (or water), and barbecue sauce into an 8 qt slow cooker. Place pork on top. Cook on high for 1 hour, and switch to low cooking setting. Cook for an additional 6–7 hours.
3
For the Cilantro-Lime Sour Cream, mix the sour cream, lime juice and zest, cumin, and cilantro. Refrigerate until ready to use.
4
When pork is fully cooked and tender, shred the pork with two forks. Place 1⁄4 cup pork mixture into each taco shell. Top with Cilantro-lime sour cream and additional toppings of choice, if desired.
