Birria Ramen

Heat a large heavy pot over medium-high heat. Brown the pork shoulder chunks in batches, 4–5 minutes per side, until golden. Transfer to a plate.

In the same pot, char the onion halves and smashed garlic cloves, 2–3 minutes per side. Remove and set aside.

Add the guajillo chiles to the pot and toast for 1–2 minutes, stirring. Add cumin and oregano; cook 30 seconds until fragrant.

Pour in the beef broth and lime juice, scraping up any browned bits from the bottom of the pot. Return pork, onions, and garlic to the pot.

Bring to a boil, then reduce heat to low. Cover and simmer for 2.5–3 hours, until the pork is very tender and the broth is deeply flavored. Skim fat from the surface as needed.

Remove the meat from the broth using tongs. Strain the broth through a fine-mesh strainer, discarding solids. Return the meat and strained broth to the pot and keep warm on low heat.

Cook the ramen noodles in a separate pot of salted boiling water according to package directions. Drain and rinse with cold water.

Toss the sliced red onion with a pinch of salt and let sit for 5 minutes to soften slightly.

Divide the noodles among four bowls. Ladle the hot broth over each portion, distributing the meat evenly.

Top each bowl with pickled red onion, cilantro, sesame seeds, and green onion. Serve with lime wedges on the side.