Name: Chile-Braised Pork Shoulder Tacos
Cook time: 4 hours
Yield: 8 Servings
Ingredients: 4 large dried ancho chiles (about 3/4 oz.), stemmed, seeded; 2 large dried chiles de árbol or japones chiles, stemmed, seeded; 2 Tbsp. sugar; 1 Tbsp. fresh lime juice; 1 5-lb. boneless pork shoulder (Boston butt); Kosher salt; 2 Tbsp. vegetable oil; 1 large onion, chopped (about 2 cups); 3 large garlic cloves, coarsely chopped; 2 bay leaves; 2 tsp. dried oregano, preferably Mexican; 2 tsp. ground coriander; 2 tsp. ground cumin; 1/2 tsp. ground allspice; 1 12-oz. bottle Negro Modelo or other dark beer; 24 (or more) 6' corn tortillas; 4 radishes, trimmed, thinly sliced; Tomato-Serrano Salsa (click for recipe); Tomatillo-Chipotle Salsa (click for recipe); Pickled Onions (click for recipe); Chopped fresh cilantro

Serve this succulent spiced pork shoulder recipe 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.

Recipe notes