INGREDIENTS

2 Tbsp Ancho Chiles Granulated or Crushed
1 Tbsp Chile de Arbol Powder
3 Tbsp sugar
3 Tbsp fresh lime juice
1, 5-pound boneless pork shoulder (Boston butt)
Kosher Salt
2 Tbsp vegetable or olive oil
1 large onion, chopped (about 2 Cups)
3 large garlic cloves, coarsely chopped
2 Bay Leaves
2 tsp Dried Mexican Oregano
2 tsp Ground Coriander
1 Tbsp Ground Cumin
1/2 tsp Ground Allspice
1 12-ounce bottle dark beer
1 quart beef stock (if preparing in a crockpot)

24 (or more) 6″ corn tortillas
4 radishes, trimmed, thinly sliced

Serve with your favorite salsa, sour cream, or pickled onions

STEPS
Preheat oven to 350°F.

Place chiles, sugar, lime juice, and 1/4 cup warm water in a blender. Purée chile mixture, adding more warm water if needed to form a smooth paste. Season pork shoulder generously with salt, and then spread homemade chile paste over the pork.

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.

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.)

You could alternatively prepare this in a crockpot by adding in a quart of beef stock to the recipe, just enough to cover.

Cuisines: ,

One Response to Chile-Braised Pork Shoulder Tacos

  1. Lizz says:

    Love to try this recipe. The best oil is the White Truffle. My husband rubs it on his steaks before grilling. By the way, when are you grilling for customers again? Last time I was leaving town when you were cooking for that weekend event. Can’t wait for it to happen again.
    A devoted olive oil customer,
    Lizz

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