Mixing It Up in the Kitchen with the Retro Rad Diva!

Here's the recipe for my recent demos at Clearwater Beach Uncorked. Enjoy!
Beach Blonde Crafted Carnitas Tacos with Bimini Twisted Cilantro Slaw and Chipotle Cream
EmilyEllyn.com

subheading: For the Carnitas:

1 (5 pound) lean boneless pork roast, trimmed of excess fat and cut into 3" chunks

1 tablespoon oil

1 (12 ounce) can of 3 Daughters St. Pete Beach Blonde Ale

1 large white onion, diced

5 cloves garlic, minced

1 chipotle pepper in adobo sauce, from (7 oz.) can, chopped, plus 1 teaspoon sauce

1 tablespoon sea salt

1 tablespoon ground cumin

1 teaspoon chili powder

1 teaspoon black pepper

subheading: For the Tacos:

12 to 16 corn tortillas, toasted

Cilantro Slaw, for topping, see recipe below

Chipotle Cream, for topping, see recipe below

subheading: For the Bimini Twisted Cilantro Slaw:

½ (12 ounce) can of 3 Daughters Bimini Twist IPA

½ cup apple cider vinegar

3 tablespoons sugar

2 teaspoons sea salt

1 teaspoon black pepper

¼ teaspoon celery seed

1 bunch cilantro, minced

1 medium head of red cabbage, sliced thin

1 carrot, shredded

1 small red onion, thinly sliced

1 orange, juice and zest

subheading: For the Chipotle Cream:

2 teaspoons chipotle peppers in adobo sauce, finely minced

½ cup plain yogurt or sour cream

1 lime, juice and zest

Directions at emilyellyn.com

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