Braised Pork Tacos

How to make the pork tacos:

1. Heat 3 tablespoons of olive oil in a large dutch oven.
2. Thoroughly season pork shoulder with salt and pepper and brown on all sides (about 5 min/side)
3. Remove pork shoulder and set aside
4. Add your seasonings to the dutch oven and sautee. I used onion, garlic, reconstituted dried chilies, cumin, chili powder, and 1 bayleaf. I then poured a healthy glug of beer in to deglaze the pan, but this step is optional.
5. Return pork shoulder to your dutch oven and add braising liquids to almost cover the pork. I used about 28oz of canned tomatoes (hand crushed) and the water I had soaked my chilies in. Stock or water would work here as well.
6. Bring to a boil, then reduce heat.
7. Simmer for 1 1/2 to 2 hours.
8. Remove meat and cut into bite size chinks, adding braising liquid as needed if meat looks dry.

Serve your braised pork on fresh corn tortillas, topped with sliced avocado and radish salsa (see recipe below).