This month’s Mixology Monday is on “Shims” and it included a call to pair your low-alcohol cocktail with food. Because I looked at this as a reason to put together a drink for a party making Sangria, I am pairing it with a spicy shredded pork taco. There are two ways to do this – fast and slow. I’ll do the fast one here with notes on the slow version. This recipe is for 1.5-2lbs of pork and scales up easily.
- 1.5-2lbs Pork – Chops, shoulder, butt, loin. Anything that has a good fat content.
- 1 can Chipotle in Adobo
- 1 Tbsp Butter
- ½ Tbsp – Dried Mexican Oregano
- ½ Tbsp – Thyme
- ½ Tbsp – Marjoram
- ½ Tbsp – Cumin
- ½ Tbsp – Chili Powder
- ½ Tbsp – Dried Red Pepper Flakes
- 1 tsp black pepper
- 2 Cups Stock or water.
Step 1. Brown the pork over medium high heat.
Step 2. While browning the pork, over medium heat melt the butter in a large pan & toast the spices.
Step 3. Add pork to the pan followed by chipotles and liquid.
Step 4. Bring to a boil and reduce to a simmer. Cover and let simmer for 40 minutes.
Step 5. While the pork is cooking, assemble your pico de gallo (below).
Step 6. Remove pork to a serving container and shred. Tongs or two forks should easily break it down.
Step 7. Lightly warm your corn tortillas in a pan.
Step 8. Assemble with pork, pico, and some crumbled cheese like queso fresco or feta.
Pico de Gallo
- 1 Medium Shallot
- 2 Roma Tomatoes
- 1 Serrano Pepper (optional)
- Handful of Cilantro
- ½ Lime
Step 1. Dice or rough chop the shallot, tomatoes, pepper, and cilantro.
Step 2. Combine in a bowl and squeeze the lime half over the pico.
Step 3. Let sit for flavors to come together.
This recipe lets you put out a stack of tortillas, the pork, the pico, and the cheese and let your guests put together their tacos. The spicy pork pairs well with the fruity sangria and helps you eat while you are having a drink further extending the life of the party without a dread day to follow.
Slow Version – Replace the pan with a slow cooker. Melt the butter over high in the slow cooker and proceed as before. Once all of your ingredients are added, reduce the heat to low and let it go for 6-8 hours. I’ve done this overnight while I slept. This method is fantastic for scaling the recipe up to 4-5lbs of pork and allows for easy transport in the slow cooker itself.