Name: Sinaloa Style Chilorio
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Ingredients: 4 pounds boneless pork shoulder or butt (fat on, cut into 1-inch pieces); 1 1/2 teaspoons kosher or sea salt (divided); 5 cups water; 4 ounces (about 14 to 15) guajillo chiles (stemmed and seeded); 2 bay leaves; 8 garlic cloves; 1 teaspoon dried oregano; 1/2 teaspoon coriander seeds; 1 teaspoon freshly ground back pepper; Pinch ground cumin; 1/4 cup white distilled vinegar; 1 cup finely chopped white onion; 1/2 pound (about 3) fresh Anaheim chiles (seeded and chopped); 4 ripe Roma tomatoes (cored and chopped)