Rating: 3.5 stars
3 Ratings
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  • 3 Ratings
Ben Mims


Credit: Roland Bello

Recipe Summary test

35 mins
5 hrs 30 mins
Serves 12


Ingredient Checklist


Instructions Checklist
  • Trim the excess fat off the pork, leaving a thin layer on top. Poke all over with a knife; place in a large bowl. Puree 10 of the garlic cloves with the beer in a blender. Pour over the pork, cover with plastic wrap, and refrigerate overnight.

  • Heat oven to 325° F. Place the pork fat-side up in a roasting pan. Add the beer marinade. Sprinkle 2 tablespoons salt and 2 teaspoons pepper all over the meat. Cover with foil and bake until forktender, about 4 hours.

  • Meanwhile, grate the chili and the remaining garlic clove on the small holes of a box grater set over a bowl, then grate the tomatoes and onion on the large holes. Stir in the lime juice, honey, and 1 teaspoon salt. Refrigerate for at least 1 hour.

  • Uncover the pork. Spoon off the excess fat. Heat broiler. Broil the pork until the top is crisp, about 6 minutes. Cool for 20 minutes.

  • Shred the pork and toss with its juices. Serve with the buns and salsa.

Chef's Notes

* Total Time includes marinating

Nutrition Facts

380 calories; fat 16g; cholesterol 150mg; sodium 1300mg; protein 45g; carbohydrates 8g; sugars 4g; fiber 1g; iron 3mg; calcium 43mg.