Crispy Pork Tacos with Red Chile Salsa

Name: Crispy Pork Tacos with Red Chile Salsa
Ingredients: 1 (6 1/2- to 7 1/2-pound) bone-in pork shoulder (Boston butt); 3 tablespoons plus 2 teaspoons kosher salt, divided, plus more to taste; 2 fresh or dried bay leaves; 9 cups water, divided; 1 small white onion, quartered; 3 medium plum tomatoes, halved lengthwise; 3 garlic cloves, unpeeled; Lard, for greasing and frying; 5 dried chiles de árbol (about 1/8 ounce), stemmed and seeded; 4 dried guajillo chiles (about 1 ounce), stemmed and seeded; 4 dried ancho chiles (about 1 3/4 ounces), stemmed and seeded; 1 1/2 tablespoons apple cider vinegar; 1 teaspoon granulated sugar; 1/2 teaspoon dried Mexican oregano; 32 (5-inch) corn tortillas, warmed; Shredded cabbage, fresh cilantro leaves, and lime wedges, for serving