Puerco en Adobo Rojo (Pork in Red Chilli Adobo Sauce)

• 900 g Pork shoulder, boneless
• 2 tsp Fine sea salt
• 1 large White onion
• 2 tbsp Vegetable oil
• 5 cloves Garlic
• 2 tbsp Guajillo chili powder
• 1 tbsp Ancho chili powder
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 2 Bay leaves
• 2 tbsp Apple cider vinegar
• 750 ml Water
• 12 Corn tortillas
• 2 Lime

1. Cut the pork into 3 cm chunks and season all over with 1 tsp of the fine sea salt. Peel and roughly chop the onion, and peel the garlic. Set a kettle on to boil so you have hot water ready.
2. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the pork in batches for 6 to 8 minutes per batch until well coloured, then return all the pork to the pot.
3. Add the onion and cook for 5 minutes until softened, scraping up any browned bits. Stir in the garlic, guajillo chili powder, ancho chili powder, ground cumin and dried oregano, and cook for 1 minute until fragrant.
4. Pour in the apple cider vinegar and let it bubble for 30 seconds. Add the water, remaining 1 tsp fine sea salt and the bay leaves, then bring to a gentle simmer.
5. Cover and simmer on low for 60 minutes, stirring occasionally, until the pork is very tender and the liquid is deeply red. The sauce should taste rounded and not raw from the spices.
6. Remove and discard the bay leaves. Carefully blend the sauce until completely smooth, then return it to the pot with the pork.
7. Simmer uncovered for 10 to 12 minutes, stirring, until the adobo thickens and coats the pork. Taste and adjust with a little more fine sea salt if needed.
8. Warm the corn tortillas in a dry frying pan or directly over a low flame, turning, until pliable and lightly toasted. Cut the limes into wedges and serve alongside the pork for squeezing over.

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