Ingredients
- 3 pounds boneless pork shoulder cut into 2-inch chunks
- 1 1/2 cups freshly squeezed orange juice
- 1 cup water
- 1 teaspoon kosher salt divided
- 4 dried ancho chiles stemmed and seeded
- 1 small white onion chopped
- 5 garlic cloves peeled
- 1/3 cup chopped fresh parsley
- 1 teaspoon dried Mexican oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup apple cider vinegar
- 3 tablespoons vegetable oil
- Warmed flour tortillas for serving
- Cilantro chopped (for garnish)
Instructions
- Place the pork shoulder in a large pot. Add the orange juice, water, and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat and let it simmer for about 40-60 minutes until the pork is fork tender and most of the liquid has cooked off.
- While the pork cooks, soak the dried ancho chiles in 1 1/2 cups hot water for about 15 minutes until softened. In a blender, add the soaked chiles with 1 1/2 cups of the soaking liquid, chopped onion, garlic, parsley, oregano, cumin, black pepper, and apple cider vinegar. Blend until smooth.
- Once the pork is tender, drain it of any remaining liquid and shred it using two forks. In the same pot, heat the vegetable oil over medium heat, pour in the chile sauce, and simmer for 5 minutes to let it thicken slightly. Return the shredded pork and to the pot and cook for an additional 20 minutes, stirring occasionally. Taste and adjust salt if needed.
- Spoon the chilorio onto warmed flour tortillas or garnish with cilantro and serve with your favorite sides. Enjoy the rich flavors of this traditional Mexican dish.