\n<\/span>
![\"Crockpot](\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2014\/03\/Crockpot-BBQ-Beer-Pulled-Pork-Tacos-with-Crispy-Onion-Straws-and-Mango-Salsa.jpg\")
<\/a>PREP TIME:\u00a030 MINUTES\nCOOK TIME:\u00a08 HOURS
\nTOTAL TIME:\u00a08.5 HOURS<\/p>\n
Ingredients:<\/h3>\n\n- 1 (3.5-pound) pork shoulder roast (mine was bone-in)<\/li>\n
- 1 tablespoon onion powder<\/li>\n
- 1 tablespoon smoked paprika<\/li>\n
- 1 teaspoon garlic powder<\/li>\n
- 1\/2 teaspoon salt<\/li>\n
- 1\/2 teaspoon pepper<\/li>\n
- 12 ounces of beer<\/li>\n
- 32 ounces of barbecue sauce + additional for drizzling<\/li>\n
- 12 small flour or corn tortillas<\/li>\n
- 4-6 ounces freshly grated cheddar cheese<\/li>\n
- 1 batch of\u00a0crispy onion straws<\/li>\n<\/ul>\n
Mango Salsa<\/h3>\n\n- 1 mango, peeled and chopped<\/li>\n
- 1\/4 red onion, finely diced<\/li>\n
- 1\/2 jalape\u00f1o, finely diced<\/li>\n
- 1 bunch of cilantro, chopped<\/li>\n
- the juice of 1 lime<\/li>\n
- 1\/4 teaspoon salt<\/li>\n
- 1\/4 teaspoon pepper<\/li>\n<\/ul>\n
Directions:<\/h3>\n
Optional but yields the best result: heat a large skillet over medium-high heat and add about 1-2 tablespoons olive oil. Sear the pork on every side (about 2-3 minutes per side) until golden brown before adding to the crockpot.<\/p>\n
Add pork to crockpot with onion powder, garlic powder, paprika, salt and pepper. Add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred pork with forks or kitchen tongs and add remaining barbecue sauce. Toss pork to coat and let sit for 10-15 minutes before serving to absorb everything. Remove bone (if bone-in) before serving.<\/p>\n
I made the mango salsa about 2 hours before serving and the crispy onion straws about 1 hour before. To assemble tacos, place pork in the center of the tortilla and top with a drizzle of barbecue sauce if desired. Add on cheddar, then onion straws and then a big spoonful of mango salsa. Eat up!<\/p>\n
Mango Salsa<\/h3>\n
Combine all ingredients in a large bowl and toss well to mix. Can be stored in the fridge for 2-3 days, is best when sits for a few hours so the flavors marry.<\/p>\n
Mango Salsa<\/h3>\n\n- 1 mango, peeled and chopped<\/li>\n
- 1\/4 red onion, finely diced<\/li>\n
- 1\/2 jalape\u00f1o, finely diced<\/li>\n
- 1 bunch of cilantro, chopped<\/li>\n
- the juice of 1 lime<\/li>\n
- 1\/4 teaspoon salt<\/li>\n
- 1\/4 teaspoon pepper<\/li>\n<\/ul>\n
Directions:<\/h3>\n
Optional but yields the best result: heat a large skillet over medium-high heat and add about 1-2 tablespoons olive oil. Sear the pork on every side (about 2-3 minutes per side) until golden brown before adding to the crockpot.<\/p>\n
Add pork to crockpot with onion powder, garlic powder, paprika, salt and pepper. Add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred pork with forks or kitchen tongs and add remaining barbecue sauce. Toss pork to coat and let sit for 10-15 minutes before serving to absorb everything. Remove bone (if bone-in) before serving.<\/p>\n
I made the mango salsa about 2 hours before serving and the crispy onion straws about 1 hour before. To assemble tacos, place pork in the center of the tortilla and top with a drizzle of barbecue sauce if desired. Add on cheddar, then onion straws and then a big spoonful of mango salsa. Eat up!<\/p>\n
Mango Salsa<\/h3>\n
Combine all ingredients in a large bowl and toss well to mix. Can be stored in the fridge for 2-3 days, is best when sits for a few hours so the flavors marry.<\/p>\n
Directions:<\/h3>\n
Optional but yields the best result: heat a large skillet over medium-high heat and add about 1-2 tablespoons olive oil. Sear the pork on every side (about 2-3 minutes per side) until golden brown before adding to the crockpot.<\/p>\n
Add pork to crockpot with onion powder, garlic powder, paprika, salt and pepper. Add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred pork with forks or kitchen tongs and add remaining barbecue sauce. Toss pork to coat and let sit for 10-15 minutes before serving to absorb everything. Remove bone (if bone-in) before serving.<\/p>\n
I made the mango salsa about 2 hours before serving and the crispy onion straws about 1 hour before. To assemble tacos, place pork in the center of the tortilla and top with a drizzle of barbecue sauce if desired. Add on cheddar, then onion straws and then a big spoonful of mango salsa. Eat up!<\/p>\n
Mango Salsa<\/h3>\n
Combine all ingredients in a large bowl and toss well to mix. Can be stored in the fridge for 2-3 days, is best when sits for a few hours so the flavors marry.<\/p>\n