Chile-Braised Pork Shoulder Tacos

Ingredients

• 0.8 ounce ancho chili pepper dried stemmed seeded
• 2  bay leaves 
• 5 pound pork shoulder boneless (Boston butt)
• 2 large chilies dried stemmed seeded
• 24  corn tortillas ()
• 6 servings cilantro leaves fresh chopped
• 3 large garlic clove coarsely chopped
• 0.5 teaspoon ground allspice 
• 2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 6 servings kosher salt 
• 1 tablespoon juice of lime fresh
• 2 cups onion chopped
• 6 servings onion 
• 2 teaspoons oregano dried
• 4  radishes trimmed thinly sliced
• 6 servings salsa 
• 2 tablespoons sugar 
• 6 servings salsa verde 
• 2 tablespoons vegetable oil 
• 12 ounce beer dark

Equipment

• bowl
• frying pan
• oven
• pot
• blender
• aluminum foil

Directions

1. Place chiles in a medium bowl.
2. Add enough boiling water to cover, and set a small plate or bowl on chiles to keep submerged.
3. Let soak until softened, about 30 minutes.
4. Drain chiles, reserving 1 cup soaking liquid.
5. Preheat oven to 350F.
6. Place chiles, sugar, lime juice, and 1/4 cup reserved soaking liquid in a blender. Pure 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.
7. Let come to room temperature before continuing.
8. Heat oil in a large heavy pot over medium heat.
9. Add onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook, stirring often, until onion is soft, about 8 minutes.
10. Add beer; bring to a boil.
11. Add pork to pot; cover and transfer to oven.
12. Braise pork, basting occasionally with pan juices, until very tender, about 2 1/2 hours. DO AHEAD: Can be made 2 days ahead.
13. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
14. Transfer pork to a large platter.
15. Let cool slightly.
16. Pour pan juice mixture over pork; cover and keep warm. (Alternatively, shred the pork with 2 forks and pour pan juice mixture over pork.)
17. Meanwhile, working in batches, cook tortillas in a large heavy skillet over low heat until toasted, about 1 minute per side.
18. Transfer to a large sheet of foil; wrap to keep warm.
19. Serve pork with tortillas, radishes, both salsas, pickled onions, and chopped cilantro, encouraging guests to fill and garnish tacos as desired.