Yancey has a weakness for Miller High Life. Longneck bottles. Pretty much the only place you can find them are scary corner stores, so I've discovered I quite like drinking cheap beer out of a can. Everything comes around, I guess. I remember so many summer reunions in my grandparents' back yard, an icy cooler of Hamm's in the screened-in back porch, my uncles popping them open while they played croquet with my aunts on the lawn.
I quite like deglazing pork bits with Miller High Life as well. This pork was absolutely divine. I made a big pot of drunken beans and let everyone make their own tacos. Wyatt and Yancey were playing catch outside. When he smelled the meat, Wyatt raced in and hovered, pulling crispy bits off and devouring them. This post is sounding very all-American by now, isn't it? It's true--Wyatt is starting to like baseball. And he's got a hefty amount of talent and coordination. My unbiased opinion, of course.
And my very biased opinion is that, when you pull this succulent meat from your Dutch oven, you'll be praised for your talent, too. High life, indeed.
High Life Pork Tacos
These tacos would be delicious with just meat and a little bit of salsa. But you can put lots of other things in them, as I've suggested.
3 1/2 or 4 lb. boneless pork shoulder roast
2 tsp. coarse salt
1 tb. dried Mexican oregano
1 tsp. garlic powder
fresh ground black pepper
1 tsp. ancho chile powder
1 Tb. olive oil
1 12 oz. can beer
finely diced onion
Preheat oven to 350.
In small bowl, mix salt, oregano, garlic powder, pepper, and ancho chile. Spread mixed spices out on a large piece of parchment paper, and roll pork in them until each side is coated evenly.
Heat olive oil up in a large Dutch oven over medium high heat until shimmering. Add pork, and brown each side until crisping up, about 2 minutes per side. After all sides are browned, deglaze the pan with the beer, stirring to remove browned bits and letting simmer for a couple minutes till reduced a bit.
Put a lid on the Dutch oven, turn pork so any layer of fat it has is on top, and cook for about 2 1/2 hours, until meat is falling-apart-tender and liquid is gone. Gently break apart into small hunks and serve with tortillas and taco fixings.