Author Adapted by Lisa Fain from Pati's Mexican Table
Ingredients
3poundsboneless pork butt, cut into 2-inch chunks
2teaspoonsground cumin, divided
1teaspoonkosher salt
1 1/4cupsorange juice, divided
2dried guajillo chiles, stemmed and seeded
2dried ancho chiles, stemmed and seeded
6clovesgarlic, chopped
1/2cupwhite vinegar
1teaspoonoregano
1/4teaspoonground allspice
1/2cupcilantro, plus more for serving
Flour or corn tortillas, for serving
Salsa, for serving
Diced onions, for serving
Cotija cheese, for serving
Instructions
Place the pork butt into a large pot or Dutch oven and toss with 1 teaspoon of the ground cumin and salt. Pour over the pork 1 cup of the orange juice and add enough water for the liquid to just reach the top of the pork (but not cover it), about 1-1/2 cups.
Bring the pot to a boil on high, then turn the heat down to low and simmer uncovered for 1 1/2-2 hours or until the liquid is almost gone and the meat is fork tender.
Meanwhile, as the pork is cooking, in a dry skillet heated on high toast the ancho chiles and guajillo chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover the chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.
Once hydrated, discard the soaking water, rinse the chiles, and then place in a blender. Add to the blender the garlic, vinegar, oregano, allspice, cilantro, and remaining 1 teaspoon ground cumin and 1/4 cup orange juice. Blend on high for 5 minutes until smooth. Taste and adjust seasonings, adding salt to taste.
When the pork is done, remove from the pot and when cool enough to handle shred the pork with two forks. Pour the sauce from the blender into the pot you cooked the pork, and with the heat on low, cook the sauce for 5 minutes, stirring and scraping the bottom of the pan to get all the pan drippings into the sauce. Add the shredded pork back to the pot, and toss to coat.
Serve warm with tortillas, salsa, onions, cilantro, and Cotija cheese.