Beer Braised Kentucky Proud Pork Butt Tacos

By: Brigitte Nguyen
By: Brigitte Nguyen


3 lbs Kentucky Proud pork butt, cut into 3 inch chunks
Kentucky Proud Bourbon Barrel smoked salt, pepper, and paprika
1 tbsp olive oil
4 cloves Kentucky Proud garlic
1 Kentucky Proud onion, sliced
1 bottle KY Bourbon Barrel ale
1 cup chicken broth
2 chipotles (optional, or use 1 for less spice)
Chipotle Cabbage Slaw, recipe follows
Corn tortillas


Season the pork butt liberally with Bourbon Barrel smoked salt, pepper, and paprika. Heat olive oil in a large straight-sided pan or pot over high heat and brown the meat well on all sides. Add in the garlic and onion and cook briefly, then deglaze the pan with bourbon barrel ale and chicken broth. Add in the 2 chipotles and bring to a low simmer. Cover with a lid and cook for about 1 hour, until meat begins to tenderize. Cook, uncovered, to thicken the sauce. If too much evaporates or the pan seems dry, add in more broth as needed. Season with salt and pepper, then pull the pork with forks to shred. Serve with Chipotle Cabbage Slaw, below, and corn tortillas.
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