Bring 4 cups of water to a boil in a medium sized pot. Add the guajillo and ancho chiles to the pot and let them boil for 8-10 minutes or until soft.
Drain the chilis from the water, retaining a few tablespoons of the water the chilis cooked in.
Blend the chilis, apple cider vinegar, bay leaves, cumin, oregano, onion powder, thyme, salt, garlic powder, pepper, and cloves in a blender until the mixture is smooth.
Add 1 tablespoon of the water you used to boil the chiles if the mixture is too dry and not pureeing smoothly, as needed. Simply add a little extra liquid if necessary to enable your blender to process the pepper mixture; you don't want the puree to be too thin. Discard any of the remaining water you don’t use.
Place the sauce on top of the pork in a big bowl. Add the oil and stir the sauce and meat until thoroughly mixed.
For 8–24 hours, cover and marinade the meat. Refrigerate the meat for up to 2-3 days (depending on the best by date on the raw meat) or freeze it in an air tight container (such a freezer friendly ziplock with extra air evacuated) for up to 6 months until ready to cook. Thaw before cooking if frozen.
To cook, heat a skillet over medium heat and add the chorizo. Cook for 6 to 8 minutes, stirring frequently to avoid scorching. Serve as is or in tacos or with eggs.