TABASCO® Brined and Beer Braised Pork

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TABASCO® Brined and Beer Braised Pork



  • 1/2 gallon water
  • 1/4 cup sugar
  • 1/2 cup salt
  • 2/3 cup orange juice
  • 1 tablespoon key lime juice
  • 2 tablespoons black peppercorns
  • 1/4 cup TABASCO® brand Original Red Sauce
  • 3 large bay leaves
  • 4 1/2 pounds pork shoulder, cut into 4 pieces
  • 4 tablespoons vegetable oil, divided
  • Salt and pepper
  • 4 cups thinly sliced white onion
  • 3 tablespoons minced garlic
  • 1 tablespoon cilantro seeds
  • 2 teaspoons cumin seeds
  • 1 (12-ounce) dark beer
  • 4 cups chicken stock, preferably homemade or reduced-sodium canned or boxed
  • 1 tablespoon key lime juice
  • 1 cup orange juice
  • 1 tablespoon Mexican oregano
  • 2 tablespoons TABASCO® brand Original Red Sauce



Mix brine ingredients in a large, deep bowl or stockpot. Immerse pork, refrigerate and let marinate for 24 hours.

Pour 2 tablespoons oil into a large frying pan on medium-high heat. Remove pork from brine and pat dry. Salt and pepper, then brown all sides.

While pork is browning, place remaining 2 tablespoons oil in another large, deep pan and heat on medium-high heat. Add onion and garlic and sauté for 5 minutes. Add cilantro and cumin seeds, and cook another 3-4 minutes. Add all other ingredients, including the seared pork. Cover. Simmer on low heat for 2 hours, turning pork every 30 minutes. Uncover. Cook another hour or until pork is tender enough to pull apart with a fork. Remove from pan and shred into bite-sized chunks. Strain liquid into a stockpot, add pork and stir.

To serve, place pork in warmed tortillas. Garnish with pico de gallo and avocado.

Makes 10 servings. Can be doubled for large groups.

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