I have a big, beautiful, antibiotic free, heritage pork shoulder in my freezer. My dad is a very humane pig farmer, and he has the best pork products that I have ever tried. I feel so lucky to have that connection. So, I have this pork shoulder. What in the world do I do with it? There are a few options, but I’m really digging this Mexican Chile-Braised Pork Shoulder for tacos.
I love tacos. My favorite type of taco is a good pork taco. Of the pork tacos, I love al pastor tacos. So good. This isn’t pastor, but it sounds just as delicious.
You can tell a taco is going to be good based on the amount of ingredients it requires, and if the ingredient list has “taco seasoning.” If it has taco seasoning, it’s probably going to be mediocre at best. This Mexican Chile-Braised Pork Shoulder looks like it’ll be a GOOD one.
Thanks to the folks at Bon Appétit for this recipe!
Ingredients for Mexican Chile-Braised Pork Shoulder
- 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 (Boston butt)
- 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
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Bon Appétit.