Rub the pork with a mixture of salt, freshly ground black peppercorns, and ground cumin until it is completely covered, cover with plastic wrap, and place it in the fridge for 2 hours.  

If you cook the pork in a conventional oven or smoker, place the seasoned meat in a large aluminum pan with high sides and pour the sauce over the meat, using a brush to ensure the entire surface is covered. Place aluminum foil over the pan and press to fit the foil onto the pan tightly; place in a preheated smoker or over at 225°  degrees and cook until an instant-read thermometer reads 195-205 degrees or until the meat is falling off the bone. The pork comes out tender with lots of savory flavors; it's impossible not to love!

To make the birria sauce, remove the stem and seeds from the dried peppers, place a skillet over medium heat, and add 2 tbsps of evoo; when the oil is hot, add the peppers in several at a time, from them for 1-2 minutes then turn them over and fry for another few minutes, be careful not to burn the peppers because it will make the sauce bitter. Once the peppers are finished, place them in a medium stock pot with 2 cups of water over medium heat, place a tight-fitting lid over the pot, and let the peppers to steep until they get soft in about ten minutes.

In the skillet used to fry the peppers add the onions and saute until they soften, then add the tomatoes, bay leaves, cinnamon sticks, garlic, and black peppercorns, along with the cloves, thyme, marjoram, oregano, and salt. Continue to cook for 8-10 minutes. After working in batches, spoon the mixture into a blender, add the ginger and cumin, and blend until smooth.