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Pork simmered in a fragrant adobo sauce of dried chiles, vinegar, and Mexican spices. This high protein family dish develops deep, complex flavors and improves with reheating.
Toast the dried guajillo and ancho chiles over medium heat in a dry skillet for 1–2 minutes per side until fragrant but not smoking. Remove from heat and soak them in hot water for 20 minutes.
Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat. Brown the pork shoulder pieces in batches, turning to sear all sides (about 5–7 minutes per batch). Remove browned pork to a plate.
In the same pot, reduce the heat to medium and add sliced onion and garlic. Cook until softened and just starting to color, about 4–5 minutes.
Drain the soaked chiles and blend them with the sautéed onions, garlic, apple cider vinegar, cumin, oregano, 1 teaspoon salt, and 1/2 cup of water until very smooth.
Return pork and any juices to the pot. Add the chile sauce from the blender, bay leaves, remaining salt, and pepper. Stir well to coat the pork.
Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover, and cook for 1.5–2 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened.
Uncover and simmer for an additional 15–20 minutes to allow the sauce to reduce further and flavors to deepen. Adjust seasoning with more salt or vinegar if desired. Remove bay leaves before serving.
