Carnitas Tacos with Mexican-Style Lager and Pineapple Hot Sauce - CraftBeer.com

Ingredients

• 4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2" pieces
• 24 oz Pachanga Mexican-Style Lager
• 4 teaspoons kosher salt
• Tortillas for serving
• Cilantro and chopped sweet onion for garnish
• Cotija cheese for garnish
• 1 pineapple, skin and core removed
• 4 habaneros, leave the seeds in or out depending on how spicy you like things
• ½ medium onion
• 4 cloves garlic
• 1 lime, zested and juiced
• 1 teaspoon sea salt
• ½ cup apple cider vinegar
• ½ cup Pachanga
• 1 tablespoon pure raw honey or sweetener of choice