Chile-Braised Pork Shoulder Tacos
"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...."
INGREDIENTS
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4 large dried ancho chiles (about 3/4 ounce), stemmed, seeded
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2 large dried chiles de árbol or japones chiles, stemmed, seeded
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2 tablespoons sugar
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1 tablespoon fresh lime juice
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1 5-pound boneless pork shoulder (Boston butt)
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Kosher salt
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2 tablespoons vegetable oil
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1 large onion, chopped (about 2 cups)
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3 large garlic cloves, coarsely chopped
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2 bay leaves
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2 teaspoons dried oregano, preferably Mexican
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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1/2 teaspoon ground allspice
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1 12-ounce bottle Negro Modelo or other dark beer
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24 (or more) 6" corn tortillas
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4 radishes, trimmed, thinly sliced
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Tomato-Serrano salsa
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Tomatillo-Chipotle salsa
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Pickled Onions
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Chopped fresh cilantro
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