Ingredients:
4 tablespoons lard
2 dried New Mexico or guajillo chiles
1 boneless pork butt cut into 2-inch pieces
1 rough-chopped yellow onion
8 garlic cloves, lightly crushed
2 1-inch pieces orange zest
1 teaspoon kosher salt
1 cup water
Instructions:
To prepare the pork
Preheat oven to 325°F. Toast chiles in a large dry skillet or Dutch oven over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.
Season the cut pork with salt. Melt lard in a Dutch oven over medium-high heat. Brown meat all over, about 8 minutes. Add onions, garlic, and chiles and stir for an additional 5 minutes. Add 1 cup water and orange zest, cover and place pot in the oven until pork is fork-tender, about 20 minutes. Remove lid and simmer until liquid evaporates. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10 to15 minutes. Add 1 cup water to pork if dry; cook, scraping up browned bits from bottom of pot, for about 1 minute.