Asado de boda

Cut the Pork shoulder into 5 cm cubes. Season the Pork shoulder generously with Salt.

Heat 50g of Lard in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the Pork shoulder in batches until golden on all sides. Remove the browned Pork shoulder and set aside.

While the pork browns, prepare the chiles. Remove stems and seeds from the Ancho chiles, Guajillo chiles, Pasilla chiles, and Arbol chiles. Briefly toast the chiles in a dry comal or skillet over medium heat for 30 seconds per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water to rehydrate for 20 minutes.