Chilli-Braised Pork Shoulder Tacos

Ingredients for Chilli-Braised Pork Shoulder Tacos

• 4 large dried ancho chillies (about 20g ), stemmed, seeded

• 2 large dried chillies de árbol or japones chillies, stemmed, seeded

• 2 tablespoons sugar

• 1 tablespoon fresh lime juice

• 450g boneless pork shoulder (Boston butt)

• Kosher salt

• 2 tablespoons vegetable oil

• 1 large onion, chopped (about 300g )

• 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 teaspoons ground allspice

• 1 350g bottle Negro Modelo or other dark beer

• 24 (or more) 6" corn tortillas

• 4 radishes, trimmed, thinly sliced

• Tomato-Serrano salsa

• Tomatillo-Chipotle salsa

• Pickled Onions

• Chopped fresh coriander

Place chillies in a medium bowl. Add enough boiling water to cover, and set a small plate or bowl on chillies to keep submerged. Let soak until softened, about 30 minutes. Drain chillies, reserving 240ml soaking liquid.

Preheat oven to 177°C. Place chillies, sugar, lime juice, and 60ml reserved soaking liquid in a blender. Purée chilli 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 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.

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.

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.)

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, radishes, both salsas, pickled onions, and chopped coriander, encouraging guests to fill and garnish tacos as desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.