Jalisco Style Drowned Sandwiches (Tortas Ahogadas)

Cut the Pork shoulder into large chunks. In a heavy pot, combine the Pork shoulder, 500g Water, 100g Lard, Orange juice, 20g Garlic, 2g Bay leaf, and 10g Salt. Bring to a simmer, then reduce heat and cook until the Water evaporates and the Pork shoulder begins to fry in its own fat and Lard, becoming golden brown and very tender. Remove Pork shoulder and shred it.

For the spicy chile de árbol sauce: Lightly toast the Chile de árbol in a dry pan until fragrant. Transfer to a bowl, cover with hot water, and let soak for 15 minutes until softened. Drain the Chile de árbol, reserving some soaking water.

In a blender, combine the softened Chile de árbol, 10g Garlic, Ground cumin, 1g Mexican oregano, White vinegar, 5g Salt, and 200g of the reserved chile soaking water. Blend until very smooth. Strain the chile de árbol sauce through a fine-mesh sieve into a bowl, pressing to extract all liquid.