Chile-Braised Pork Shoulder Tacos
- Ready In:
- 4hrs
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 4 large dried ancho chiles, stemmed, seeded (about 3/4 oz.)
- 2 large dried chilies, stemmed, seeded (chiles de à rbol or japones chiles)
- 29.58 ml sugar
- 14.79 ml fresh lime juice
- 453.59-2267.96 g boneless pork shoulder (Boston butt)
- kosher salt
- 29.58 ml vegetable oil
- 1 large onion, chopped (about 2 cups)
- 3 large garlic cloves, coarsely chopped
- 2 bay leaves
- 9.85 ml dried oregano, preferably Mexican
- 9.85 ml ground coriander
- 9.85 ml ground cumin
- 2.46 ml ground allspice
- 340.19 g bottle dark beer (Negro Modelo)
- 24-6 inch corn tortillas (or more)
- 4 radishes, trimmed, thinly sliced
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.
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RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.