Citrusy, Peanutty Pork With Rice Noodles

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1. 1
   Mix 2 lb. boneless pork shoulder, cut into 2" pieces, 2 Tbsp. extra-virgin olive oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 tsp. freshly ground pepper in a medium bowl until well combined.
2. 2
   Heat remaining 1 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium. Working in batches if needed, cook pork, turning occasionally, until browned on all sides, about 2 minutes per side. Transfer to a plate; reserve pot.
3. 3
   Toast 5 chiles de árbol, seeds removed, in a dry small skillet over medium heat, turning occasionally, until slightly darkened and fragrant, about 2 minutes. Transfer to a blender. Add ¾ cup raw peanuts to same skillet and toast, tossing occasionally, until golden brown, about 2 minutes; transfer to blender. Add 6 garlic cloves, ¼ cup dark brown sugar, ¼ cup (packed) cilantro leaves with tender stems, 1 Tbsp. soy sauce, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. smoked paprika, 1 tsp. freshly ground pepper, and 1¼ cups warm water to blender. Blend on medium-high speed until smooth.
4. 4
   Pour salsa, ½ cup fresh orange juice, and ¼ cup fresh lime juice into reserved pot. Stir to combine, then bring to a simmer, Return pork to pot along with any accumulated juices. Reduce heat to medium-low, cover, and cook, stirring occasionally, until sauce is reduced by one third, 55–65 minutes. Uncover and cook until sauce has thickened slightly and pork is very tender and shreds easily, 15–25 minutes longer.
5. 5
   Bring a large pot of generously salted water to a boil. Remove from heat and add 12 oz. rice stick noodles (such as sen lek or sen yai). Let sit, stirring occasionally, until noodles are al dente, about 3 minutes less than package directions. Drain, reserving 1 cup noodle cooking liquid.
6. 6
   Increase heat under pork to medium and cook, stirring and adding reserved noodle cooking liquid a little at a time if needed, until saucy. Add noodles and cook, tossing, until sauce clings to noodles, about 2 minutes.
7. 7
   Divide noodles among shallow bowls and top with crushed salted dry-roasted peanuts and chopped cilantro. Serve with lime wedges for squeezing over.