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Matanzas Beergarita Pork Tacos

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


  1. 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.

  2. Remove pork; shred with 2 forks. Return to slow cooker; heat through. Using a slotted spoon, serve in taco shells with toppings as desired.

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