Add chiles to a saucepan and cover with water. Bring to a boil, and simmer until soft, about 10-15 minutes. With a slotted spoon, remove the peppers to a plate to cool slightly, and save the water for later.

Add pork, 3 garlic close and the bay leave to a large pan and enough water to cover; bring to a boil, then simmer uncovered until pork is tender. It will take at least 45-60 minutes, add small amounts of water as needed to keep it covered.

While the pork cooks, make the sauce by blending softened peppers with cilantro, if using, orange juice (and zest if desired* see note), oregano, salt, thyme, cumin, clove, remaining garlic, and 1 cup of the reserved pepper water in a high-powered blender. Add more water until you have reached your desired consistency.

With a slotted spoon, remove cooked pork from the pan, discard water, then melt the butter and brown pork evenly on medium heat.

Pour sauce over the meat and stir to combine. Add vinegar and cook for 5 more minutes on medium-low; again, adding any additional water as needed, then serve.