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Real Good Fish | Recipe | | Chile-Braised Pork Shoulder Tacos | 4 large dried ancho chiles (about 3/4 oz.), stemmed, seeded - 2 large dried chiles de árbol or japones chiles, stemmed, seeded - 2 Tbsp....
Real Good Fish
Chile-Braised Pork Shoulder Tacos

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)

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.

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

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