Every pork burrito

Cover a piece of pork belly in baking soda and salt and refrigerate on a rack for 2 to 24 hours.

Boil the guajillo and pasilla chiles about 15 minutes until soft, strain and reserve the boiling liquid, scrape the seeds out of each pepper and return them to the soaking liquid.

Blend the peppers and their soaking liquid with onion powder, a few cloves of fresh garlic, cumin powder, a generous pinch of Mexican oregano and freshly ground annatto seeds on high for about one minute.

Break down a pork shoulder into slices no thicker than a quarter of an inch.

Rest the sliced pork in the al pastor marinade at least two to three hours, massaged briefly and covered in tin foil in the fridge.

For the carnitas, squeeze a whole quartered orange over the pork shoulder and add the squeezed flesh, with halved serrano peppers, a roughly chopped onion, a generous drizzle of vegetable oil, kosher salt, freshly ground pepper, four fresh bay leaves, six halved garlic cloves and two cinnamon sticks. Massage together.

Wrap tightly in foil and braise at 275 degrees Fahrenheit for three and a half hours.

Cut the pork belly into half inch pieces, place in a wok and barely cover with water. Bring to a simmer and skim off any scum over the next two to four hours, until the water has evaporated and the pork belly fries in its own rendered fat.

Take the carnitas out of the oven, remove from the fruit and spices, shred it and refrigerate until needed.

Stand bamboo skewers in a piece of pineapple and layer the marinated pork onto them as a makeshift shawarma.

Cook at 350 degrees Fahrenheit right up against the side wall of the oven, rotating frequently for a charred shawarma effect, then shave the meat off.

Combine three cups of boiling water, two squeezed limes and a shake of cumin with two cups of long grain white rice in a casserole tightly covered with aluminum foil and bake 20 to 25 minutes at 400 degrees Fahrenheit.

Crisp up the chicharrones and carnitas, with a little bacon fat.

Build the burrito: white lime rice, slices of chorizo sausage, chicharrones, carnitas, al pastor, Monterey Jack, salsa, sour cream and bacon.