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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.
From: bonappetit.com SERVES 8

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
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
12-oz. bottle Negro Modelo or other dark beer
24 (or more) 6' corn tortillas
4 radishes, trimmed, thinly sliced
Salsas, to serve (see below)
Pickled Onions (see below)
Chopped fresh cilantro

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.

Preheat oven to 350°. Place chiles, sugar, lime juice, and ¼ cup reserved soaking liquid in a blender. Purée 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 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 2½ 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 cilantro, encouraging guests to fill and garnish tacos as desired.

Tomato-Serrano Salsa

Makes 3 cups

1 lb.plum tomatoes, cored, finely chopped (about 2 cups)
2 serrano chiles, seeded, minced
1 medium white onion, minced (about 1 cup)
3 Tbsp.chopped fresh cilantro
3 Tbsp.fresh lime juice
Kosher salt
Tortilla chips (for serving)

Combine tomatoes and chiles in a medium bowl. Place minced onion in a strainer; rinse under cold water for 10 seconds. Drain well and add to bowl with tomatoes. Stir in cilantro and lime juice. Season with salt. Serve with tortilla chips. DO AHEAD Can be made 1 day ahead. Cover and chill (salsa will get hotter the longer it sits).

Tomatillo-Chipotle Salsa

Makes 2 cups

1 lb.tomatillos (about 10 medium), thusked, rinsed
1 small onion, sliced into 1/4'-thick rounds
4 garlic cloves, unpeeled
3 canned chipotles in adobo, minced
1/4 cup chopped fresh cilantro
Kosher salt

Position an oven rack 6" from broiler; preheat broiler. Line a baking sheet with foil. Arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer to a processor. Add tomatillos, onion, and any juices from foil, along with the chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt.

DO AHEAD Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.

Pickled Onions

Makes 1 cup

1 medium red onion, thinly sliced (about 1 cup)
1/4 cup red wine vinegar or apple cider vinegar
1/2 tsp. sugar
Kosher salt

Place onion slices in a medium bowl. Pour vinegar and 1/2 cup warm water over onion. Stir in sugar and season with salt; let stand until slightly pickled, about 30 minutes. Drain.

DO AHEAD Can be made 2 days ahead. Let cool slightly. Cover and refrigerate.