Featured Brewery: Spindletap Brewery, Houston, TX

“In beer terms, a spindle tap is a wooden handle with round shaped spindles used to open the flow of beer from the keg through the spigot for the pour into the glass. But regardless of material or design, at SpindleTap Brewery, we embrace the booming growth of the industry and welcome each and every new tap handle we see in the restaurants, bars and retailers of our great state. Our name is a celebration of the rapid expansion of the industry – one that was long overdue. The past is repeating itself; we have again hit pay dirt.” – From Spindletap Brewery

Featured Brew: Spindletap Gusher IPA

6.5% ABV, 70 IBU

Gusher is a West Coast style IPA with tropical notes of grapefruit, pineapple, mango and melon. Easy drinking and quite refreshing. It’s a quench-your-thirst kind of IPA. Often described as balanced with a perfect blend of malt, sweetness and crisp acidity from the citrus.

Food Pairings:

Pork, Citrus, Mexican Food

Tostadas Al Pastor with Pineapple-Mango Salsa

For the pork:
1 (2 to 3 lb) pork roast
1/2 onion, sliced
1/2 cup orange juice
3/4 cup pineapple juice
4 cloves garlic
3 canned chipotle chiles, chopped
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon black pepper
1 tablespoon salt

For the tacos:
1 package corn tortillas
1 cup pineapple chunks, chopped fine
1/2 lb FRESH mango salsa
2 tablespoons fresh cilantro

Cut pork into 4 pieces and place in large zip top bag along with the onions. Using a blender, combine the orange juice, pineapple juice, garlic, chipotles, herbs, salt and pepper. Liquify and pour into the bag with the pork. Refrigerate for at least 4 hours or overnight.

After marinating, put meat, onions and marinade into a slow cooker and cook on low for 4 to 6 hours until meat is tender and shreds with a fork.

To assemble the tostadas, brush tortillas with oil and place under a broiler for 2 to 3 minutes to crisp on each side. Set aside to cool. Combine the chopped pineapple with the mango salsa. Place meat on top of tortillas and top with a tablespoon of salsa and a scattering of chopped cilantro. Serve with lime wedges.

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