In a large stockpot, place the pork shoulder and pour in freshly squeezed orange juice until it fully covers the meat. Add quartered white onion, ground oregano, ground cumin, bay leaves, kosher salt, and pepper to enhance flavor. Pour in enough water to cover the pork completely, ensuring all ingredients are submerged.

Bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer for 40-60 minutes. Occasionally check the liquid levels, adding more water if needed to keep the pork fully submerged. The pork is done when it reaches an internal temperature of at least 190°F.

While the pork is simmering, prepare the smoky sauce by soaking the dried chiles in boiling water for 15 minutes. After soaking, transfer the chiles to a blender, adding garlic cloves, granulated sugar, white vinegar, and a pinch of salt. Blend until smooth, creating a rich, velvety sauce.

Once the pork is fully cooked, remove it from the pot and reserve the cooking liquid. In the same pot, add lard or vegetable oil and heat over medium-high heat. Sear the pork shoulder until golden brown, approximately 5-7 minutes. Remove from heat and shred the pork using two forks.

Pour the blended chile sauce over the shredded meat in the pot. Incorporate about 2 cups of the reserved cooking liquid and simmer uncovered for about 25 minutes.

As the chilorio finishes simmering, taste and adjust the seasoning with more salt or pepper as needed.