What I love about this recipe is that you prepare the meat ahead of time. Lots of flavor bursts here and the meat is so tender. You can sue the meat for tacos or on a soft roll for braised pork sliders and top with traditional Cinco d Mayo toppings.
Ingredients
2 Tablespoons sugar
1 Tablespoon fresh lime juice
1 5-pound boneless pork shoulder (Boston butt)
Kosher salt
2 tablespoons vegetable oil
1 large onion, chopped (about 2 cups)
3 large garlic cloves, coarsely chopped
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground allspice
1 12-ounce bottle Negro Modelo or other dark beer
24 (or more) 6″ corn tortillas
4 radishes, trimmed, thinly sliced
Chopped fresh cilantro
Directions
- Place chiles in a medium bowl. Add sugar, lime juice, and 1/4 cup chili juice from the can in a blender. Purée chile mixture. You may add dried chili as well. Season pork shoulder generously with salt and spread paste over pork. DO AHEAD: Can be rubbed 1–2 days ahead. Cover and chill. Let come to room temperature before continuing.
Preheat oven to 350°F - 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. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
- 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, salsas, and chopped cilantro
And of course a frozen margarita
