Chanchamitos

Place the Pork shoulder in a large pot with 150 grams of White onion, 30 grams of Garlic cloves, and 10 grams of Salt. Cover with water and bring to a boil. Reduce heat and simmer until the Pork shoulder is tender, about 60-90 minutes. Remove Pork shoulder from the broth, reserving the broth for later use. Shred the Pork shoulder once cool enough to handle.

While the pork cooks, prepare the chile sauce. Toast the Guajillo chiles and Ancho chiles lightly in a dry pan until fragrant, about 30 seconds per side. Be careful not to burn them.

Place the toasted Guajillo chiles and Ancho chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.