2In a large heavy-bottomed pot or Dutch oven, melt the 50 grams of Lard over medium-high heat. Add the seasoned Pork shoulder in batches, if necessary, to avoid overcrowding, and brown it well on all sides until golden. Remove the browned Pork shoulder and set aside, leaving any rendered fat in the pot.
3While the pork is browning, remove stems and seeds from the Dried Guajillo chiles and Dried Ancho chiles. Place the chiles in a heatproof bowl and cover with hot Water. Let them rehydrate for about 20 minutes until softened.
