====== Chile-Braised Pork Shoulder Tacos ======
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===== Ingredients =====
  * 4 large dried ancho chiles (about 3/4 oz.), stemmed, seeded
  * 2 large dried chiles de árbol or japones chiles, stemmed, seeded
  * 2 Tbsp. sugar
  * 1 Tbsp. fresh lime juice
  * 1 5-lb. boneless pork shoulder (Boston butt)
  * Kosher salt
  * 2 Tbsp. vegetable oil
  * 1 large onion, chopped (about 2 cups)
  * 3 large garlic cloves, coarsely chopped
  * 2 bay leaves
  * 2 tsp. dried oregano, preferably Mexican
  * 2 tsp. ground coriander
  * 2 tsp. ground cumin
  * 1/2 tsp. ground allspice
  * 1 12-oz. bottle Negro Modelo or other dark beer
  * 24 (or more) 6' corn tortillas
  * 4 radishes, trimmed, thinly sliced
  * Tomato-Serrano Salsa (click for recipe)
  * Tomatillo-Chipotle Salsa (click for recipe)
  * Pickled Onions (click for recipe)
  * Chopped fresh cilantro
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 8
  * [[http://www.bonappetit.com/recipe/chile-braised-pork-shoulder-tacos|Source]]


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===== Directions =====
  - 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°. Place chiles, sugar, lime juice, and ¼ 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 ½ 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.

{{tag>chile ancho lime pork_shoulder pork beer tortillas radish salsa chipotle cilantro instant_pot mexican tacos}}
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