It's hard to go wrong with tacos and beer, and our Matanzas River Red Ale takes these zesty lime tacos to the next level. The juicy pork with a kick of lime and green chiles is a perfect compliment to the smooth, roasted flavor of our beer.
But don't just take our word for it, try it yourself by following the instructions below.
1 bottle (12 oz) Matanzas River Red Ale
1 cup thawed nonalcoholic margarita mix
1 can (4 oz) chopped green chiles, undrained
2 tablespoons lime juice
1 teaspoon grated lime zest
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1-1/2 pounds pork
12 taco shells
Optional toppings: shredded pepper jack cheese, minced fresh cilantro, thinly sliced radishes and sour cream
Combine the first 11 ingredients in a 3- or 4-qt. slow cooker; top with pork. Cook, covered, on low until a thermometer inserted in pork reads 165º, 2-1/2 to 3 hours.
Remove pork; shred with 2 forks. Return to slow cooker; heat through. Using a slotted spoon, serve in taco shells with toppings as desired.