Chile-Braised Pork Shoulder Tacos

Recipe by the Bon Appétit Test Kitchen. May 2011 Bon Appetit. 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. Read More http://www.bonappetit.com/recipes/2011/05/chile-braised-pork-shoulder-tacos#ixzz1cBSqQieM

• Ready In: 4 hrs
• 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)
• 2  tablespoons sugar
• 1  tablespoon fresh lime juice
• 1 -5  lb 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 dark beer (Negro Modelo)
• 24  inches corn tortillas (or more)
• 4  radishes, trimmed, thinly sliced

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°. 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.
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 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.
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.