Chilorio con Huevo

Place the pork shoulder in a large pot. Add half of the white onion, half of the garlic, and 5 grams of salt. Cover with water and bring to a boil, then reduce heat and simmer until the pork shoulder is very tender and easily shredded, about 2 to 3 hours. Reserve 250 grams of the cooking broth, then remove the pork shoulder and shred it using two forks. Discard the cooked onion and garlic.

While the pork shoulder cooks, remove stems and seeds from the guajillo chiles, ancho chiles, and arbol chiles. Place them in a bowl and cover with hot water. Let them rehydrate for about 15-20 minutes until softened.

Drain the rehydrated guajillo chiles, ancho chiles, and arbol chiles. Place them in a blender with the remaining raw garlic, cumin seeds, Mexican oregano, black peppercorns, cloves, apple cider vinegar, and the reserved pork broth. Blend until a very smooth sauce is formed. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid; discard the solids.