Chile-Braised Pork Shoulder Tacos

Ingredients

Instructions

4 large Badia Ancho Chiles (about 3/4 ounce), seeded and stemmed
2 large Badia Japones Chiles, seeded and stemmed
2 tablespoons sugar
1 teaspoon Badia Lime Juice
1 5-pound boneless pork shoulder (Boston butt)
Badia Kosher salt
2 tablespoons vegetable oil
1 large onion, chopped (about 2 cups)
3 large garlic cloves, coarsely chopped
2 Badia Bay Leaves
2 teaspoons Badia Ground Oregano
2 teaspoons Badia Ground Coriander
2 teaspoons Badia Ground Cumin
1/2 teaspoon Badia Ground Allspice
1 12-ounce bottle Negro Modelo or other dark beer
24 (or more) 6″ corn tortillas
4 radishes, trimmed, thinly sliced
Tomato-Serrano salsa
Tomatillo-Chipotle salsa
Pickled Onions
Chopped fresh cilantro

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