Taco Tuesday featuring Dark Depths!
Who doesn’t love Taco Tuesday? Whether you’re going out to your favorite bar or restaurant or staying in and creating your own, Tuesday has become the universal “I need to eat a taco today” day. To join in the fun Pennypackers, a local food truck here in Boston, and our brewery have joined together to create a taco using one of our beers. To spice it up, Pennypackers does not get to choose the beer they will be cooking with each month… it’s whatever we decide! Their creation will be served on the first Tuesday of month (which would be today!)
This month we gave the guys Dark Depths, our Baltic IPA which was a part of our small batch collection as well as our Hop-ology variety pack. Can’t make it to Boston to enjoy? To help you enjoy the final creation, we have posted the recipe and cooking instructions below for you to experiment at home!
Cheers and enjoy!
BBQ Pork Tacos with Samuel Adams® Dark Depths
-22 oz Samuel Adams® Dark Depths (find it here)
-1 pork butt (around 4 pounds)
-3 jalapeño peppers
-1 poblano pepper
-2 red peppers
-2 yellow onions
-10 cloves garlic
-2 tablespoons cumin
-2 tablespoon paprika
-1 teaspoon ground ginger
-1/2 teaspoon allspice
-1 cup molasses
-1 cup brown sugar
-11/2 cups cider vinegar
-3 cups crushed tomatoes
To make the BBQ sauce-
1. Dice and sauté all the peppers, onions, and garlic in a little vegetable oil in a heavy stock pot until well caramelized, 10-15 minutes.
2. Deglaze the pan with the 22oz bottle of Dark Depths.
3. Add the crushed tomato, cider vinegar, brown sugar, molasses, cumin, paprika, ginger and allspice, and mix well.
4. Allow to simmer for 1-2 hours. Add salt and pepper to taste. When done, purée in a blender. If too thick, put back in pot, and add more beer until desired consistency. Allow to simmer for another 15 minutes.
*Hot Weather Tip! – This can be done on a grill’s side burner while cooking the pork*
To make the pork-
1. Take the pork butt and clean off any excess fat. Then slice into about 4 large slabs.
2. Season each slab liberally with salt and pepper, and brush with a little oil.
3. Take the pork and sear off each side on a (preferably) charcoal grill, allowing each side to char up nicely and take on some of the smokiness of the grill.
4. Put the pork in a deep roasting pan, add 1-2 cups of the BBQ sauce, and cover with Dark Depths until almost completely submerged.
5. Cover with foil and braise in a 275F oven for 4-6 hours.
You can also do this in a grill. Using a foil roasting pan, set your grill for 275F indirect heat and cover with foil. Cook the pork until the internal temperature reaches 180F-190F. Let meat rest for 20 minutes in the juices before pulling.
6. Remove from oven and drain off liquids. Pull the pork, and then smother in BBQ sauce.
7. Fill tortillas with the BBQ pork and top with diced onions, queso fresco, and cilantro.
Check out more food and beer pairings here!