Chile-Braised Pork Shoulder Tacos

Bon Appetit, May 2011

Yield: 8 servings (2-3 tacos per person)

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 cilanto

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. (Can be prepared to this point 1-2 days ahead. Bring 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. (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.