How To Make Beer Braised Diablo Pulled Pork Tacos

The annual Fajita Festival in Houston, which celebrates Mexican culture, food, drinks, and entertainment, sounds like the stuff of dreams (we’re Foodbeasts first, Fajita-beasts second). It’s a dream that went on to become a reality on Saturday, June 4 at the Humble Civic Center in Houston. There’s only one problem: Foodbeast HQ is nowhere near Texas. *sobs*

As long-time lovers of delicious Mexican and Latin-inspired cuisine, we were/still are pretty bummed we weren’t able attend the Fajita Festival in Houston that Saturday, due to being thousands of miles away from Houston and all. But that fact wasn’t going to keep us from being there in spirit…and by that we mean that in more way than one.

First, within this post you will find a Foodbeast-approved, more-than-slightly addicting recipe for diablo pulled pork tacos, featuring slow(er) cooked pulled pork with a Modelo Mexican beer braise. Second, Houston Fajita Fest-goers were able to taste this Foodbeast custom dish for themselves, as it was sampled out at the festival! WHAT. UP.

So if you were stuck in our same boat and were unable to attend the Fest this year, you too can have your own little Fajita Fest with the recipe below. And if you happened to be lucky enough to attend the festival, know that we’re extremely jealous and resentful of you. But we still hope you enjoyed our tacos. Check ‘em out below:

Modelo Beer Braised Diablo Pulled Pork Tacos

Yields 2 tacos

1)   Mix 8 oz pulled pork with 4 oz of diablo sauce and heat. Heat up four tortillas with a bit of butter on a flat grill.

2)   Add 4 oz pulled pork to heated tortillas (double layer to make two tacos). Add generous amount of Mexican slaw.

3)   Add more diablo sauce if desired, and enjoy.

Beer Braised Pulled Pork:

1 can Modelo Especial

2 lbs Pork Shoulder

1/4 cup vegetable oil

16 oz Chicken Broth

Bouquet Garni: 2 bay leaves, 2 cloves, 6 peppercorn wrapped and tied in cheesecloth

1 tbsp dry oregano

Salt & Pepper to taste

Cube pork shoulder in 3” cubes. Drizzle vegetable oil to coat and season with salt and pepper. Sear on a medium heat until browned, then deglaze with the can of Modelo and 16 oz of chicken broth. Add Bouquet Garni, and bring to a simmer. Wrap in plastic wrap and foil, place in oven at 325 F and cook for approximately two hours until tender. Shred pork and let cool in braising liquid, then strain. Season with oregano, salt, and pepper.

Mexican Slaw:

2 carrots

½ head green cabbage

1 lemon

1 bunch cilantro

1 ripe avocado

2 c mayonnaise

¼ c rice vinegar

Shred carrots and slice green cabbage thin. Blend mayonnaise, lemon juice, cilantro, rice vinegar, and avocado together. Season to taste, salt and pepper, and mix cabbage and carrots together with mayonnaise mixture.

Diablo Sauce: (yields approx. 2 cups)

2 tbsp olive oil

2 tbsp unsalted butter

6 cloves garlic, roughly chopped

1 serrano chile, stemmed, seeded and roughly chopped

1⁄2 small yellow onion, roughly chopped

1 tbsp dark red chile powder

2 tsp packed brown sugar

1 tsp smoked paprika

1 16-oz can crushed tomatoes

1 tbsp fresh lemon juice

Kosher salt and freshly ground black pepper, to taste

Heat olive oil and unsalted butter in a 2-quart saucepan over medium-high heat. Add garlic, chile, and onion; cook, stirring occasionally, until golden (about 5 minutes). Stir in chile powder, sugar, paprika, tomatoes, plus salt and freshly ground black pepper; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until sauce is slightly reduced (6–8 minutes). Let cool slightly, then transfer to a blender. Add lemon juice, then purée until smooth.

Created in partnership with Modelo