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Heat oven to 275 degrees. Heat lard in a large, heavy-bottom pot or Dutch oven over medium and add onion and garlic, stirring occasionally, until just tender and beginning to brown, 5 to 7 minutes.
Add guajillo and morita chiles, stirring occasionally, until beginning to darken and moritas are slightly puffed, about 90 seconds.
Add bay leaves, thyme, oregano, peppercorns and cumin seeds and cook, stirring frequently, until fragrant, 60 to 90 seconds.
Stir ¾ cup water and salt into the pot, then arrange beef on top. Bring to a boil, cover and transfer to the oven. Roast until beef is very tender and it shreds easily, 3 ½ to 4 hours.
Let cool for 15 minutes, then transfer beef to a large bowl and, using a potato masher or 2 large forks, smash or pull beef until completely shredded.
Skim fat from the chile liquid in the pot. Transfer chile mixture and the liquid to a blender and process until smooth, adding a few splashes of water if mixture is very thick and difficult to blend.
Transfer blended mixture to the bowl of shredded beef (or return everything to the pot) and stir until completely coated. Taste and season with salt, if necessary.
Serve barbacoa with warm tortillas, onion, cilantro, lime wedges and salsa, if desired.