Chile-Braised Pork Shoulder Tacos

Ingredients

• 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
• tomato-serrano salsa
• tomatillo-chipotle salsa
• pickled onions
• chopped fresh cilantro