Chile-Braised Pork Shoulder Tacos

Name: Chile-Braised Pork Shoulder Tacos
Yield: 4 servings
Ingredients: 1 4 large dried ancho chiles (about 3/4 ounce), stemmed, seeded; 1 2 large dried chiles de árbol or japones chiles, stemmed, seeded; 1 2 tablespoons sugar; 1 1 tablespoon fresh lime juice; 1 1 5-pound boneless pork shoulder (Boston butt); 1 Kosher salt; 1 2 tablespoons vegetable oil; 1 1 large onion, chopped (about 2 cups); 1 3 large garlic cloves, coarsely chopped; 1 2 bay leaves; 1 2 teaspoons dried oregano, preferably Mexican; 1 2 teaspoons ground coriander; 1 2 teaspoons ground cumin; 1 1/2 teaspoon ground allspice; 1 1 12-ounce bottle Negro Modelo or other dark beer; 1 24 (or more) 6" corn tortillas; 1 4 radishes, trimmed, thinly sliced; 1 Tomato-Serrano salsa; 1 Tomatillo-Chipotle salsa; 1 Pickled Onions; 1 Chopped fresh cilantro

From the kitchen of Carly

Slow-braised pork shoulder coated in a deep, complex chile paste made from ancho and árbol chiles. The meat falls apart into tender shreds perfect for stuffing into warm tortillas. Rich, smoky, and balanced with just enough lime to keep things bright.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 large dried ancho chiles (about 3/4 ounce), stemmed, seeded
12 large dried chiles de árbol or japones chiles, stemmed, seeded
12 tablespoons sugar
11 tablespoon fresh lime juice
11 5-pound boneless pork shoulder (Boston butt)
1Kosher salt
12 tablespoons vegetable oil
11 large onion, chopped (about 2 cups)
13 large garlic cloves, coarsely chopped
12 bay leaves
12 teaspoons dried oregano, preferably Mexican
12 teaspoons ground coriander
12 teaspoons ground cumin
11/2 teaspoon ground allspice
11 12-ounce bottle Negro Modelo or other dark beer
124 (or more) 6" corn tortillas
14 radishes, trimmed, thinly sliced
1Tomato-Serrano salsa
1Tomatillo-Chipotle salsa
1Pickled Onions
1Chopped fresh cilantro

Instructions

Place chiles in a medium bowl. Add enough boiling water to cover, and set a small plate or bowl on chiles to keep submerged. Let soak until softened, about 30 minutes. Drain chiles, reserving 1 cup soaking liquid.
Preheat oven to 350°F. Place chiles, sugar, lime juice, and 1/4 cup reserved soaking liquid in a blender. Purée chile mixture, adding more soaking liquid as needed to form a smooth paste. Season pork shoulder generously with salt and spread paste over pork. DO AHEAD: Can be rubbed 1-2 days ahead. Cover and chill. Let come to room temperature before continuing.
Heat oil in a large heavy pot over medium heat. Add onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook, stirring often, until onion is soft, about 8 minutes. Add beer; bring to a boil. Add pork to pot; cover and transfer to oven.
Braise pork, basting occasionally with pan juices, until very tender, about 2 1/2 hours. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Transfer pork to a large platter. Let cool slightly. Pour pan juice mixture over pork; cover and keep warm. (Alternatively, shred the pork with 2 forks and pour pan juice mixture over pork.)
Meanwhile, working in batches, cook tortillas in a large heavy skillet over low heat until toasted, about 1 minute per side. Transfer to a large sheet of foil; wrap to keep warm.
Serve pork with tortillas, radishes, both salsas, pickled onions, and chopped cilantro, encouraging guests to fill and garnish tacos as desired.