Asado de Puerco

Heat a dry comal or skillet over medium heat. Toast the Ancho chiles, Guajillo chiles, and Pasilla chiles for 30-60 seconds per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 20-30 minutes until soft.

While chiles rehydrate, heat 15g of Lard in a large pot or Dutch oven over medium-high heat. Season the Pork shoulder cubes generously with Kosher salt. Brown the Pork shoulder in batches until golden on all sides. Remove the browned Pork shoulder and set aside.

In the same pot, add the White onion and cook until softened, about 5 minutes. Add the Garlic cloves, Roma tomatoes, Cumin seeds, Mexican oregano, Black peppercorns, and Cloves. Cook for 5-7 minutes until the tomatoes begin to break down.