Place the pork shoulder, pork loin, and pork neck bones in a large pot. Cover with water. Add the peeled garlic head and salt to taste.

Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the meat is tender and fully cooked.

Stir in the drained hominy. Bring back to a boil, then reduce and simmer for 20 minutes.

Meanwhile, place the tomato and guajillo chiles in a separate pot. Add enough water to cover and bring to a boil. Cook for about 15 minutes, until the chiles are softened. Drain.

Transfer the tomato and chiles to a blender. Add salt, 1 clove garlic, oregano, cumin, and 2 cups of water. Blend until smooth.

Strain the blended chile mixture through a fine-mesh sieve and set the sauce aside.

Remove the cooked pork from the pot and place it on a cutting board. Shred it using two forks. Discard the pork bones and garlic.

Return the shredded pork to the pot. Stir in the strained chile sauce.

Simmer for about 5 minutes, until the flavors blend together.

Ladle into bowls and top with shredded cabbage or lettuce, diced onion, and a squeeze of lime.