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
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
Favorite Salsa
Favorite pico de gallo
Pickled Onions (optional)
Chopped fresh cilantro (optional)

Directions
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.

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 ½ 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.)

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.

Notes:
You can make the chili mixture and rub it on the pork 1-2 days ahead. Cover and keep refrigerated. When you’re ready to make the tacos, bring pork to room temperature before continuing.

Author: Bon Appétit
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Yield: 6-8 servings