Beer Braised Pork Cheek Taco Recipe

These easy tacos are perfect for a weekend dinner or a celebration. Pork cheese meat may sound weird but trust us! Best taco filling EVER!!

We use Yoli Tortilleria Sonoran-style flour tortillas featuring our heritage breed pork lard for the base of your taco and finish it by crumbling Hemme Brothers Creamery cow’s milk feta cheese over the top, both products available in our retail store.

Paradise Pork Tacos

Makes 14-16 tacos

3 pounds Fantasma’s Finest pork cheek

1 package taco seasoning, or to taste

2 (12-ounce) beers

1 pound Fantasma’s Finest ground pork chorizo

Taco fixings: Fresh pico de gallo, fresh chopped cilantro, sour cream, crumbled cheese

Remove pork cheeks from the package, pat dry with paper towel and using a sharp knife, trim away glands. Season cheek liberally with taco seasoning. Go overboard and add a little add a little extra seasoning than you normally would! Place in a slow cooker, add beer and cook on HIGH heat for 1 hour.

Use a slotted spoon to pull cheek meat from the slow cooker, transferring to dish. Shred cheeks using two forks, similar to pulled pork. Spoon a small amount of remaining liquid over meat to add back moisture content. Keep meat warm.

In a separate skillet, fry chorizo over medium heat until crispy, about 10-15 minutes, the drain grease and discard.

Build the tacos your way and enjoy!