Michelob ULTRA Light Cider Pork Tacos with Jicama Apple Slaw

When Michelob ULTRA Light Cider contacted me about their new product, I decided to incorporate it into a recipe for pork tacos. Since it is sweetened naturally, it provides the perfect braising liquid for pork tacos. These pork tacos are light, a touch sweet and make an incredibly easy summer dinner. You don’t even have to heat up your oven since they are braised all day in a slow cooker. The pork roast falls apart easily after simmering all day in the slow cooker; you really can shred the meat with just one fork. The jicama and apple slaw provides a tangy crunch to complement the pork. I first had jicama in a cooking class years back, we made a jicama apple slaw and I adored it. Jicama is a cross between a potato and pear, with the same crunch as an apple. Jicama is usually found near the potatoes, turnips and other root vegetables in most grocery stores. If you aren’t usually a fan of corn tortillas, try them with these tacos. When I first moved to Texas, I was a flour tortilla girl all the way. After being her for over 15 years, I have realized that corn tortillas have their place and are really delicious. I doused my tacos with hot sauce, but they would be equally tasty without if you are wary of heat. The recipe only requires one bottle of Michelob ULTRA Light Cider, so feel free to enjoy the rest of the six-pack with dinner, we sure did.

If you are looking for the perfect summer beverage, look no further. Most hard ciders are heavy and rather sweet. Michelob ULTRA Light Cider is light and refreshing, with only 120 calories per bottle. That is one third less calories than traditional hard ciders, which makes it even more perfect for sipping poolside. With a bikini friendly calorie count and a light apple flavor that isn’t overly sweet, I know I will be enjoying these all summer long. Which favorite summer meal or activity do you think would go best with Michelob ULTRA Cider?

Please be sure to visit the Michelob ULTRA Light Cider page on BlogHer.com and the Sponsor’s site.

Michelob ULTRA Light Cider Pork Tacos with Jicama Apple Slaw

2 to 3 pound pork roast
¼ onion, chopped
1 bottle Michelob ULTRA Light Cider (12 ounces)
2 tablespoons Canola oil
1 clove garlic, minced
¼ to ½ jalapeno, minced
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
Cayenne pepper, to taste

1 jicama, peeled and sliced into sticks
1 granny smith apple, sliced into sticks
1 tablespoon olive oil
1 tablespoon apple cider vinegar

Corn tortillas
Hot sauce
Cilantro

Place pork roast fat side up in a slow cooker, layer the onions over top. Combine the Michelob ULTRA Light Cider, oil, garlic, cayenne, salt, pepper and cayenne in a small bowl. Pour over top of the pork. Cook on low for 6 to 8 hours. Shred with two forks.

Toss together the jicama and granny smith apple. In a small bowl whisk together the oil and vinegar; pour it over the jicama apple mixture.

Warm the tortillas, fill with pork and top with the jicama apple slaw, cilantro and drizzle with your favorite hot sauce.

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