Summer is the perfect time for grilling — until it isn’t. Sometimes it rains, and sometimes it gets so hot that the very last thing you want to do is add to the heat by building a fire. We’ve been experiencing that around the Midwest, with a few days in the 100s. When it gets this hot, we turn to our trusty old slow cooker. It doesn’t heat up our entire kitchen, and it makes for superbly tender pork.

Plus, it’s easy. Start with two pounds of pork shoulder and cube it (or buy it pre-cubed). Then take our shortcut: use perennial summertime favorite beer Stiegl Radler as the base of the pork braising liquid. Stiegl Radler is a mix of beer and fruit soda, so it makes the perfect simmering liquid for pork and simplifies your shopping. Plus, Stiegl Radler it’s great to drink on an insanely hot day.

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Once the pork is done, it can be used many different ways. Shred it up and throw it in tortillas, use it as the base for some tasty nachos, or put in a blender with tequila and lime juice and make a pork-a-rita (kidding…kind of).

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Stiegl Radler Crockpot Carnitas

2 pounds pork shoulder, cubed
1 Stiegl Radler tallboy
6 garlic cloves, halved
8 oz. jar pineapple chunks in syrup
1 teaspoon smoked paprika
½ tablespoon crushed red pepper, or up to 2 Tablespoons for more heat
Salt and pepper

Cube the pork (our local grocery store sells pre-cubed shoulder) and toss it with smoked paprika and crushed red pepper, as well as liberal amounts of salt and pepper.

Place the pork in the slowcooker. Add the garlic and the peppers. Pour in the beer and add the pineapple with its juices, as well as the garlic. Place the lid on top and let simmer on high heat for two hours. Then, reduce the heat to low for and let it simmer for two more hours.

When it’s finished, shred the pork and pineapple using two forks. Serve immediately with your favorite taco condiments.