Chile-Braised Pork Shoulder Tacos |
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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Serve this succulent spiced pork at the table with a pair of tongs (perfect for pulling off small hunks to stuff into tortillas), or shred it in the kitchen and place on a platter. Ingredients:
4 large dried ancho chiles (about 3/4 ounce), stemmed, seeded |
2 large dried chiles de árbol or japones chiles, stemmed, seeded |
2 tablespoons sugar |
1 tablespoon fresh lime juice |
1 5-pound boneless pork shoulder (boston butt) |
kosher salt |
2 tablespoons vegetable oil |
1 large onion, chopped (about 2 cups) |
3 large garlic cloves, coarsely chopped |
2 bay leaves |
2 teaspoons dried oregano, preferably mexican |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
1/2 teaspoon ground allspice |
1 12-ounce bottle negro modelo or other dark beer |
24 (or more) 6 corn tortillas |
4 radishes, trimmed, thinly sliced |
chopped fresh cilantro |
Directions:
1. 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.
2. 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 12 days ahead. Cover and chill. Let come to room temperature before continuing.
3. 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.
4. 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.
5. 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.)
6. 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.
7. Serve pork with tortillas, radishes, both salsas, pickled onions, and chopped cilantro, encouraging guests to fill and garnish tacos as desired.
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