Wednesday, September 19, 2012

Crockpot Beer Chicken Tacos

With the dipping temps outside comes boots and crockpotting! Woot!!

The original recipe by How Sweet Eats is for carnitas, but I had chicken on hand, so that's what I went with.

Crockpot Beer Carnitas
serves at least 6 generously with leftovers
5-6 pounds pork shoulder roast (or butt)
1 tablespoons canola oil
8 ounces of your favorite beer
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 tablespoons smoked paprika
1/2 tablespoon cumin
1 1/2 teaspoons onion powder
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
for serving: corn tortillas, guacamole, fresh cilantro, freshly chopped mango.
Combine seasonings together in a bowl and mix until combined. Heat a large skillet over medium-high heat and add oil. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side).
Add pork to the crockpot and sprinkle seasonings all over. Pour in beer, then cook on low for 10-12 hours. Check once or twice if possible and if needed, add more beer (I did not add any). Before serving, use forks or kitchen tongs to shred pork. Let sit on low or warm for another 20-30 minutes before serving.

Ok, SO. I used about 5 chicken breasts, which is significantly less than the 5-6 lbs of pork called for in the recipe. Naturally, I didn't adjust anything else. The end result was a little soupy and a little salty. The other spices seemed fine, just a little salty. HOWEVER. It was still great. We served it on pita with cheese and avocado and it was delicious. 

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