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Carnitas Tacos with Cilantro Slaw and Chipotle Cream

Here's the recipe for my recent demos at Clearwater Beach Uncorked.  Enjoy!


Beach Blonde Crafted Carnitas Tacos with Bimini Twisted Cilantro Slaw and Chipotle Cream

Prep Time: 15 minutes
Cook Time: 60 minutes in a pressure cooker/6 hours in a slow cooker

Yield: 12 – 16 tacos

For the Carnitas:
1 (5 pound) lean boneless pork roast, trimmed of excess fat and cut into 3" chunks
1 tablespoon oil
1 (12 ounce) can of 3 Daughters St. Pete Beach Blonde Ale
1 large white onion, diced
5 cloves garlic, minced
1 chipotle pepper in adobo sauce, from (7 oz.) can, chopped, plus 1 teaspoon sauce
1 tablespoon sea salt
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper

For the Tacos:
12-16 corn tortillas, toasted
Cilantro Slaw, for topping, see recipe below
Chipotle Cream, for topping, see recipe below

For the Bimini Twisted Cilantro Slaw:
½ (12 ounce) can of 3 Daughters Bimini Twist IPA
½ cup apple cider vinegar
3 tablespoons sugar
2 teaspoons sea salt
1 teaspoon black pepper
¼ teaspoon celery seed
1 bunch cilantro, minced
1 medium head of red cabbage, sliced thin
1 carrot, shredded
1 small red onion, thinly sliced
1 orange, juice and zest

For the Chipotle Cream:
2 teaspoons chipotle peppers in adobo sauce, finely minced
½ cup plain yogurt or sour cream
1 lime, juice and zest


In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the slow cooker.

Add in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-7 hours.

After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded.

While the pork is cooking, make the Bimini Twisted Cilantro Slaw. In a large bowl combine the apple cider vinegar, Bimini Twist IPA, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Then, add black pepper and celery seed and whisk until incorporated. Add cilantro, cabbage, carrot, red onion and the juice and zest of one orange. Cover and refrigerate until ready to serve.

Prepare Chipotle Cream: In a small, sealable container mix the yogurt, chipotles, and lime juice. Mix well and taste-- add more adobo sauce if you like yours spicier, or more sour cream if you'd like to reduce the heat. Cover and refrigerate until ready to serve.

When the pork is done, serve it in toasted corn tortillas and top with the Bimini Twisted Cilantro Slaw and top with Chipotle Cream.