Chilorio (red chile pulled pork) tacos

Cut the pork into one inch pieces, since the size changes the cooking time, and put them in a large pot in about a one inch layer.

Seed and stem the ancho chiles, tear into large pieces and put them in the blender jar with the garlic, orange juice and vinegar.

Crush the cumin and black pepper in the molcajete; add with the Mexican oregano, rubbed between the palms, and the salt.

Blend to a completely smooth puree; with a regular blender, press it through a medium mesh sieve.

Pour over the meat, add the half cup of water for the stovetop version, and mix.

Braise over medium-low at a very gentle simmer about an hour and a half until fall-apart tender, adding water if it dries out (or 40 minutes in an electric pressure cooker, or in a slow cooker, with no added water).

Lift out the meat, leaving about half a cup of thickish braising liquid; cool briefly and shred coarsely with a gloved hand or two forks.

Heat the lard over medium-high, add the shredded pork, let it sit a minute to brown underneath, then stir; about two and a half to three minutes.

Add the braising liquid and reduce briefly until it comes together and is not runny; turn off the heat.

Spoon onto tortillas without overfilling; top with arbol roasted tomatillo salsa, onions and cilantro.