Chile-Braised Pork Shoulder Tacos
Tender pork shoulder braised with dried chiles, Mexican spices, and dark beer, served as tacos with traditional garnishes. This flavorful dish combines the richness of slow-cooked meat with the warmth of Mexican seasonings.
Ingredients
- •4 whole large dried ancho chiles (about 3/4 ounce), stemmed, seeded
- •2 whole large dried chiles de árbol or japones chiles, stemmed, seeded
- •2 tablespoons sugar
- •1 tablespoon fresh lime juice
- •1 piece 5-pound boneless pork shoulder (Boston butt)
- •2 tablespoons Kosher salt
- •2 tablespoons vegetable oil
- •1 large large onion, chopped (about 2 cups)
- •3 cloves large garlic cloves, coarsely chopped
- •2 whole bay leaves
- •2 teaspoons dried oregano, preferably Mexican
- •2 teaspoons ground coriander
- •2 teaspoons ground cumin
- •½ teaspoon ground allspice
- •1 bottle 12-ounce bottle Negro Modelo or other dark beer
- •24 pieces (or more) 6" corn tortillas
- •4 whole radishes, trimmed, thinly sliced
- •1 cup Tomato-Serrano salsa
- •1 cup Tomatillo-Chipotle salsa
- •1 cup Pickled Onions
- •½ cup Chopped fresh cilantro
Cooking Instructions
- 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.
30 min
- 2.
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.
15 min
- 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.
15 min
- 4.
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.
150 min
- 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.)
15 min
- 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.
20 min
- 7.
Serve pork with tortillas, radishes, both salsas, pickled onions, and chopped cilantro, encouraging guests to fill and garnish tacos as desired.
10 min
