Braised Pulled Pork Tacos

My husband loves tacos! So, when I got a beautiful pork roast in our CSA box I decided this was meant to be. I experimented and made up my very own braised pulled pork tacos and thought I would share.

Ingredients:
2-3 lbs pork roast
corn tortillas
1-2 limes
1 avocado
1/2 sweet onion
fresh cilantro
1 small head red cabbage
12 oz beer (lager)
1 tsp chili powder
1 tsp cumin
1 tsp course salt
1 tsp black pepper
1/2 tsp paprika (smoked if you can find)
1/2 tsp red pepper flakes
3 cloves garlic whole
8 oz Mexican blend cheese

Preheat oven to 350 degrees. Heat oil in skillet on stove at medium high heat until oil starts to smoke slightly. Dry meat and rub with all spices on both sides. Place roast in pan and sear on each side for about 2-3 minutes or until browned. Transfer to an oven safe dish deep enough to fit roast but one that doesn't leave a ton of extra room. Make sure dish has a tight fitting lid. Dutch ovens or roasting pans work great for braising. Fill bottom of dish with about 6-8 oz of beer. Place whole garlic cloves on top of roast. Braise for 2 hours in center of oven.

While the roast is cooking, I prepped all of my toppings. Shred red cabbage, chop cilantro and onions, slice limes and avocado and you're ready to go!

After 2 hours, remove roast from oven and transfer to cutting board. Shred pork with 2 forks or whatever you have. I left some of the meat in bigger chunks so you can really taste the delicious braised outside layer. Dress up tacos with all your fixings and you're ready to eat!