My brother helped my mom make an ancho chili sauce to cover the pork. Basically, it's a very simple sauce to make and makes you wonder why you used anything else.
After marinating the pork for a few hours, it was then cooked on low for another few hours until it's so tender that it falls apart with a gentle prodding of a fork. The pan sauce? It was incredible. We ate the pork in burritos with black beans, the ancho pork sauce, and lettuce in very warm flour tortillas.