Barbeque Sauce
1 ounce dark beer, such as Guinness
1/2 cup yellow mustard
2 tablespoons apple cider vinegar
2 1/2 tablespoons brown sugar
1 tablespoon tomato puree
1/4 teaspoon Worcestershire sauce
1/8 tablespoon cayenne pepper
1 tablespoon black pepper
1/4 teaspoon salt
1 tablespoon garlic powder
1/4 cup ketchup
Rub
2 tablespoon smoked paprika
1 teaspoon chipotle powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon brown sugar
1/4 teaspoon mustard powder
1 tablespoon salt
Pulled Pork
2 pounds pork shoulder
1 medium apple, cored and diced
1 orange, peeled and sectioned
1 lemon, peeled and sectioned
1 fennel bulb, diced
1 medium onion, diced
1 medium carrot, diced
2 cups apple cider
2 cups dark beer, such as Guinness
Coleslaw
2 cups savoy cabbage, shredded
1/4 cup mayonnaise
1 1/2 tablespoons white vinegar
1 teaspoon sugar
1/2 teaspoon celery salt
Juice from 1/2 lemon
1/3 teaspoon paprika
Salt and pepper, to taste
Garlic Chips
4 garlic cloves, thinly sliced
1 1/2 cups milk
1 cup canola or other frying oil
Pinch each, salt and pepper
Assembly
12 small corn tortillas, warmed
1/4 cup chopped chives
Yield: 9 servings (3 tacos per person)
Barbeque Sauce
In a small bowl, mix together mustard, 1 ounce dark beer, apple cider vinegar, 2 tablespoons brown sugar, tomato purée, Worcestershire sauce, cayenne, black pepper, salt, half of the garlic powder, and ketchup. Set aside.
Rub
Combine all ingredients in a bowl; set aside.
Pulled Pork
Preheat grill to high heat and oven to 300° F.
Spread rub over the pork, making sure to cover all parts, and gently massaging the meat.
Grill pork to sear, about 2 minutes per side.
In a large roasting pan, add pork, fruit, apple cider, and beer.
Roast 3 hours, or until meat is tender.
Remove meat from bones; shred.
Mix pork with 1 cup of the barbecue sauce; set aside.
Coleslaw
Combine all ingredients in large bowl; mix well.
Garlic Chips
Heat garlic and milk in a small saucepan until boiling.
Remove from heat; strain.
Fry garlic slices in 300° F oil until golden brown, about 2 minutes.
Drain on paper towels; season with salt and pepper. Set aside.
To serve
Divide pork, coleslaw, and garlic chips among warmed tortillas; top with chives.