• 1 Pork Butt, 5-7 lbs
  • 1 tbsp Chili Powder
  • 1 tsp Dried Oregano
  • 4-5 Garlic cloves, peeled
  • 1 white or yellow onion, quartered (finely dice two quarters to top finished tacos)
  • 1-2 Bay Leaves
  • 1-2 Jalapenos, halved and seeded
  • Cilantro
  • 1 tsp both salt & pepper
  • Beer to cover
  • 4-5 tbsp Olivino Chipotle Olive Oil
  • 1 can salsa (we like to use Olivino Hatch Tomatillo Salsa)


  1. Add pork butt, onion, garlic cloves, jalapenos, chili powder, cumin, oregano, bay leaves, salt and pepper to stock pot or slow cooker. Cover meat with beer and bring stock pot to low boil for 4-5 hours or set on slow cooker to high for 8 hours or until pork is tender.
  2. Remove meat from pot or slow cooker and shred; remove visible fat, or don't...your choice!
  3. Heat oil in pan over medium heat. Add pork and brown on all sides in batches to desired crispy deliciousness level.
  4. Serve on warm Olivino Corn Tortilla and top with salsa, diced, onion, and cilantro along with 1 thick lime wedge for squeezing per taco
  5. Enjoy!

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