Chile-Braised Pork-Shoulder Tacos

By chelyc13

Ingredients

• 4 large dried ancho chiles, stemmed, seeded
• 2 large dried chiles de arbol or japones chiles, stemmed and seeded
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 5lb 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
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground allspice
• 1 12oz bottle negro modelo or other dark beer
• (tortillas, salsa, fresh cilantro for serving)

Details

Servings 8

Preparation

Step 1

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,a nd 1/4 cup reserved soaking liquid in a blender. Puree chile mixture, adding more soaking liquid as needed to form a smooth paste. Season pork shoulder generaously with salt and spread paste over pork (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 bear; bring to a boil. Add pork to pot; cover and transfer to oven.

4. Braise pork, basting occasionally with pan juice, until very tender, about 2 1/2 hours. (Shred and serve with tortillas and toppings)