1. Cut the pork shoulder into 4 cm cubes, cover with the water, add the bay leaves and salt and simmer gently for 60 minutes; keep the cooking liquid.
2. Stem and deseed the chilies, toast them in a dry pan for a few seconds, then cover with hot cooking liquid and soak for 20 minutes.
3. Blend the chilies with their soaking liquid, the orange juice and half of its grated zest, the garlic, cinnamon and cloves until smooth, then press through a sieve.
4. Heat the lard in a wide pot, add the drained meat and fry over high heat, turning, until golden.
5. Pour in the chili purée (it spits!), add the chopped chocolate and enough cooking liquid to make a thick, glossy sauce; simmer gently for 30-40 minutes until the meat is tender, and season with salt.
6. Serve with Mexican red rice, beans and warm tortillas, the way it's served at weddings in Zacatecas.
Tip: Asado de boda is even better the next day – by then the chocolate and orange have fully married with the chili.
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