Chile-Braised Pork Shoulder Tacos

By á-47

Pork can be marinated 1-2 days ahead.

Pork can be cooked up to 2 days ahead - rewarm before serving

Ingredients

• Garnishes:
• 4 large dried ancho chilies, stemmed and seeded
• 2 large dried chiles de arbol, stemmed, seeded
• 2 Tbsp. sugar
• 1 Tbsp. fresh lime juice
• 1 5 lb. boneless pork shoulder (boston butt)
• salt
• 2 Tbsp. vegetable oil
• 1 large onion, chopped (about 2 cups)
• 3 large garlic cloves, coarsely chopped
• 2 bay leaves
• 2 tea. dried Mexican oregano
• 2 tea. ground coriander
• 2 tea. cumin
• 1/2 tea. allspice
• 1 12 oz. bottle Nego Modelo or other dark beer
• 24 or more 6" corn tortillas
• coleslaw, salsa, tomatoes, onions, cheese

Preparation

Step 1

Preheat oven to 350 degrees.

Place chiles in a medium bowl. Add enough boiling water to cover, and set a small plate or bowl on top to keep submerged. Let soak until softened, about 30 minutes. Drain chilies, reserving 1 cup soaking liquid.

Place chilies, sugar, lime juice, and 1/4 cup soaking liquid in a blender. Puree 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 dutch oven over meidum 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; ciover and transfer to oven.

Braise prok, 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, the 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. (Alternately, 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, salsa, onion, etc.