Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table

Name: Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 57 grams ancho chiles , rinsed, stemmed, and seeded; 158 milliliters apple cider vinegar; 0 teaspoons freshly ground black pepper, or to taste; 1 teaspoons kosher or coarse sea salt, or more to taste; 1 kilograms boneless pork butt (shoulder) or loin, preferably with some fat, cut into 2-inch chunks; 16 flour tortillas, warmed; 4 garlic cloves; 0 teaspoons ground cumin; 296 milliliters freshly squeezed orange juice; 1 teaspoon dried oregano, preferably Mexican; 118 milliliters chopped fresh Italian parsley; 3 Tbsps vegetable oil; 296 milliliters water; 118 milliliters coarsely chopped white onion

Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table is This recipe is typical of Mexican cuisine. If you have ground cumin, apple cider vinegar, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Place the pork in a heavy 12-inch skillet or Dutch oven.

Ingredients you will need

Pork

Equipment you will use

Dutch Oven

Frying Pan

Add the orange juice, water, and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 45 minutes, or until most of the liquid has cooked away and the meat is lightly browned and has rendered most of its fat. Set aside to cool.

Ingredients you will need

Orange Juice

Water

Meat

Salt

Meanwhile, place the chiles in a bowl, cover with hot water, and soak for 10 to 15 minutes, until softened.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

Place the chiles, along with 1 1/2 cups of their soaking liquid, in a blender or food processor, along with the onion, garlic, parsley, oregano, cumin, the remaining 1/4 teaspoon salt, the pepper, and vinegar and puree until completely smooth.

Ingredients you will need

Oregano

Parsley

Vinegar

Chili Pepper

Garlic

Pepper

Cumin

Onion

Salt

Equipment you will use

Food Processor

Blender

When it is cool enough to handle, shred the pork with your hands or two forks and place it and any juices in a large bowl.

Ingredients you will need

Pork

Equipment you will use

Bowl

In the pot in which the meat was cooked, heat the oil over medium heat.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Pot

Pour in the chile puree, bring to a simmer, and simmer for 8 to 10 minutes, stirring often, until thickened and darkened. Toss in the shredded meat and juices and cook until the meat has absorbed most of the chile sauce, 20 to 25 minutes. Taste for salt.

Ingredients you will need

Chili Pepper

Sauce