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1
Place the dried chiles in a large bowl, then pour over enough boiling water to cover them.
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2
Cover the bowl and let the chiles steep for about 1 hour, or until completely soft, turning halfway through to make sure they are completely submerged.
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3
Once the chiles are rehydrated, drain, reserving the water, and scrape the seeds and veins from the chiles using the back of a spoon or a paring knife.
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4
Preheat the oven to 350F.
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5
Liberally season the pork with salt and pepper.
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6
Heat the oil in a large ovenproof Dutch oven or deep cast-iron pan over medium heat.
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7
Working in batches, lightly brown the pork shoulder, then remove from the pan and set aside.
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8
Add the onion, carrots, sweet potatoes, garlic, cumin, and paprika to the Dutch oven and stir to scrape the bottom of the pan while the vegetables begin to brown.
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9
Once theyve softened and are lightly brown, deglaze the pan with the coffee and vinegar.
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10
Add the pork back to the pot, along with the herbs, soaked chiles, the soaking water from the chiles, and enough additional water to just cover the pork.
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11
Cut a piece of parchment paper to the shape of the pot and place it directly on top of the pork.
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12
Transfer to the oven and cook for 2 hours, until the meat falls apart easily when pierced with a fork.
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13
Remove the meat with tongs and serve.
