Sinaloa-Style Chile-Braised Pulled Pork (Chilorio)

Place the pork shoulder pieces in a large pot and cover with water by 2 inches. Add the bay leaf and 1 teaspoon of salt. Bring to a boil, then reduce to a gentle simmer and cook for 2 to 2.5 hours until the pork is fork-tender and shreds easily.

While the pork simmers, toast the ancho and guajillo chiles in a dry skillet over medium heat for about 1 minute per side until fragrant and slightly puffed. Transfer to a bowl, cover with hot water, and soak for 20 minutes.

Drain the chiles, reserving 1/2 cup of the soaking liquid. Blend the chiles with the reserved liquid, apple cider vinegar, garlic, oregano, cumin, cloves, and black pepper until you have a very smooth paste.

Remove the pork from the broth and shred it into fine pieces using two forks. Reserve 1 cup of the cooking broth for later use. Discard the bay leaf.

Heat the lard in a large, deep skillet over medium-high heat. Add the shredded pork and fry, stirring occasionally, for 8 to 10 minutes until the edges begin to crisp.

Pour the chile paste over the pork and stir thoroughly to coat every strand of meat. Cook for another 10 to 12 minutes, stirring frequently, until the paste darkens, the oil separates slightly, and the mixture becomes a thick, cohesive filling.

If the mixture looks too dry, add a few tablespoons of the reserved cooking broth. Taste and adjust salt and vinegar to your liking.

Serve the chilorio in warm flour tortillas with sliced radishes and a generous squeeze of lime.