Cooking with Sun King: Three Times the Pachanga!

Monday, August 05, 2019

Cooking with Sun King: Three Times the Pachanga!


Warmer weather is finally here, taking you outside to enjoy spring.  Our latest seasonal release, Pachanga, is perfect for patio drinking alone but we can't stop at just that!  Today's Cooking with Sun King blog will feature two tasty Pachanga drink recipes and a Pachanga spicy taco recipe that will be sure to know your socks off.


First, let's get the party started with a drink that packs a little heat, Mamachelada.  






Servings: 4 / Active Prep Time: 5 min / Total Time: 5 min



24 oz. Hoosier Mama Bloody Mary Mix (Regular or Spicy)

2 12oz Cans Pachanga

1/3 cup Fresh Lime Juice

2 tsp. Worcestershire Sauce

1 tsp. Hot Sauce (such as Tabasco)

1 tsp. Maggi Seasoning

2 Tbsp. Kosher Salt

1/2 tsp. Chili Powder

Lime Wedges (for serving)



  • Mix Bloody Mary mix, Pachanga, lime juice, Worcestershire sauce, hot sauce, and Maggi Seasoning in a large pitcher.
  • Mix salt and chili powder on a small plate. Rub rims of pint glasses with lime wedges and dip in salt mixture. Fill glasses with ice, add Michelada mixture, and garnish with lime wedges.
  • To cool things down, here's a recipe that will quench your thirst, Pachangrita.




Servings: 2 / Active Prep Time: 5 min / Total Time: 5 min





3 oz Silver Tequila

1 oz Cointreau

12 oz Pachanga

⅓ Cup Lime Juice

⅓ Cup Simple Syrup

2 Slices Jalapeño

Salt Rim





  • Salt the rim of a pilsner glass and set aside.
  • Lightly muddle one jalapeño slice in a shaker.
  • Add ice and combine remainder of ingredients except Pachanga.
  • Shake vigorously and strain into a pilsner glass with a salted rim over fresh ice.
  • Top with Pachanga and serve.


And for your next Taco Tuesday, Carnitas tacos with Pineapple Hot Sauce!  





Carnitas tacos with Pineapple Hot Sauce

Servings: 8 / Active Prep Time: 30 min / Total Time: 3 hours





For Pork:

4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2" pieces

24 oz Pachanga

4 teaspoons kosher salt

Tortillas for serving 

Cilantro and chopped sweet onion for garnish

Cotija cheese for garnish




For the Pineapple Hot Sauce:



1 pineapple, skin and core removed

4 habaneros, leave the seeds in or out depending on how spicy you like things

½ medium onion

4 cloves garlic

1 lime, zested and juiced

1 teaspoon sea salt

½ cup apple cider vinegar

½ cup Pachanga

1 tablespoon pure raw honey or sweetener of choice





For Pork:

  • Bring pork, beer, garlic, salt, and 1 cup water to a boil in large pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.
  • Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.
  • Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute. DO AHEAD: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist. Serve on warmed tortillas with peach hot sauce, cilantro, onions and cotija cheese.




For the Pineapple Hot Sauce:

  • Combine all the ingredients together in a high powered blender or food processor and process until the sauce is completely smooth.
  • Once smooth, place the mixture in a pot on the stove over medium heat.
  • Bring to a simmer and simmer for 20 minutes, stirring occasionally.
  • Remove from heat, let cool and then store in the fridge.