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1. Place the pork shoulder, ribs, onion, garlic, bay leaf, and salt in a Dutch oven and cover with water.
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2. Bring the mixture to a boil and cook, covered, over medium heat until the meat is barely tender, about 45 minutes. Bring to a simmer slightly covered, until the meat is barely tender about 45 minutes.
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3. Remove the cover and increase the heat to medium high and cook until the liquid has evaporated, about 20 minutes.
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4. Once the meat is frying in its own fat, turn the heat down to medium-low. Let the carnitas fry until browned and crispy, about 1/2 hour. Remove and drain on paper towels.
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5. Warm the tortillas on a seasoned comal set over medium heat. Remove and keep warm in a tortilla warmer or a kitchen towel.
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1. Remove the stems of the chiles. Do not remove the seeds.
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2. Gently toast the chiles on a comal set over medium heat, turning occasionally and taking care not to burn. Cover the chiles with hot water and let soak for 15 minutes. Drain and discard water.
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3. In a small saucepan, cook the tomatillos and garlic with barely enough water to cover. Cook until the tomatillos are cooked through, about 5 minutes. Do not let the tomatillos burst open.
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4. Transfer the reconstituted chiles, tomatillos, garlic, and salt in a blender and process until smooth. Add some of the liquid from the tomatillos to the salsa. The salsa should be thin and slightly watery.
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5. Season with salt to taste.
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1. Rinse the onion in hot water. Place the onions in a non-reactive glass jar and add the remaining ingredients.
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2. Press the onions down, to cover with the juice. Make sure the onion is covered by the juice mixture.
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3. Marinate for at least 12 hours.
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4. Store in the refrigerator for up to 2 weeks.
