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)
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
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.