Place a small pot over medium heat and add 1 cup vegetable or chicken stock and 3/4 cup birria consommé sauce. When the mixture is hot, adjust the heat to low.

Place a stockpot over high heat and fill it halfway with water; when it boils, add a pinch of salt and 1-2 packages of ramen noodles. Cook the noodles for about two minutes.

Transfer the ramen to a serving bowl with a slotted spoon and add the hot birria broth. Add some warm birria pork, and top with fresh cilantro, parsley, green onion, red onion, half of the boiled egg, sliced jalapeño, and black sesame seeds.

Squeeze fresh lime wedges over the ramen.

Serve with pan-fried corn or flour tortillas or tortilla chips. (optional)

Start with 9lb of bone-in pork shoulder (or pork butt). In a small bowl, mix 4 tablespoons kosher salt, 3 tablespoons freshly ground black pepper, and 4 teaspoons ground cumin.

Rub the mixture thoroughly over the pork. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best flavor.

Preheat your oven or smoker to 225°F. Place the seasoned pork in a large aluminum roasting pan with high sides. Pour the prepared birria consommé sauce over the pork—about 3–4 cups, enough to coat it generously. Use a brush or spoon to ensure the surface is fully covered.

Cover the pan tightly with aluminum foil and place in the oven or smoker. Cook until the internal temperature reaches 195–205°F, or until the meat is fall-apart tender — usually 8 hours depending on the size.

Remove from heat and let rest, covered, for 20–30 minutes. Then shred the pork using two forks.

Making the consommé: After shredding the pork, skim excess fat from the cooking liquid in the roasting pan, if desired. Stir the remaining liquid well and taste, then season as needed.

This flavorful cooking liquid is your birria consommé. Reserve it for making the ramen broth. Return some of the shredded pork to the consommé to keep it warm and juicy until you're ready to assemble the ramen bowls.

Remove stems and seeds from 8 dried ancho chiles and 12 dried guajillo chiles. Heat 2 tablespoons of extra virgin olive oil (EVOO) in a large skillet over medium heat. Working in batches, lightly fry the chiles for 1–2 minutes per side until puffed and slightly darkened — avoid burning them. Transfer the fried chiles to a medium stockpot with 2 cups of purified water. Cover with a tight-fitting lid and simmer over medium heat for about 10 minutes, or until the chiles soften.

In the same skillet, add 1 large chopped onion and sauté over medium heat for about 5–6 minutes or until softened. Add: 2 (28 oz) cans of whole tomatoes (with juice), 2 peeled garlic bulbs, 6 bay leaves, 1 ½ sticks of cinnamon, 2–3 teaspoons whole black peppercorns, 6 whole cloves, 3 teaspoons dried oregano, 3 teaspoons dried marjoram, 2 teaspoons dried thyme, and 2 tablespoons kosher salt.

Stir and simmer for 8–10 minutes, letting the flavors meld.

Transfer the sautéed tomato mixture and softened chiles (including their soaking liquid) to a blender in batches. Add: 1 ½ teaspoons ground cumin, 1 ½ teaspoons ground chipotle pepper, 1 ½ teaspoons ground ginger, and  ¾ cup apple cider vinegar.

Blend until smooth. Gradually add up to 2 additional cups of purified water to achieve a thick but pourable consistency if needed.

(Optional) Strain for Smoothness
For a velvety sauce, pour the blended mixture through a fine mesh sieve into a large pot or bowl, discarding the solids.

Transfer the strained sauce to a stockpot. Simmer over low heat for 15–20 minutes, stirring occasionally. Taste and adjust seasoning with more salt or add 1–2 teaspoons of brown sugar to balance the acidity if desired.

You can refrigerate or freeze the unused sauce for later.