Chilorio

Cut the Pork shoulder into large chunks. Place Pork shoulder in a large pot, cover with water, and add 5 grams of Salt. Bring to a boil, then reduce heat and simmer until the Pork shoulder is very tender, about 120-150 minutes.

While the Pork shoulder cooks, prepare the chiles. Remove stems and seeds from Dried ancho chiles and Dried guajillo chiles. Place them in a bowl, cover with hot water, and let them rehydrate for 20 minutes.

Drain the rehydrated chiles. In a blender, combine the rehydrated Dried ancho chiles, Dried guajillo chiles, Garlic cloves, Cumin seeds, Mexican oregano, White vinegar, and 100 grams of fresh water. Blend until very smooth. Strain the chile sauce through a fine-mesh sieve into a bowl, pressing on solids to extract all liquid. Discard solids.