Chilorio (Shredded Pork in Ancho-Orange Sauce) is a traditional Mexican recipe for a classic dish of pork slow cooked ina blend of orange juice and ancho chillies that's shredded with forks and soaked in the cooking liquid before serving wrapped in flour tortillas. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Shredded Pork in Ancho-Orange Sauce (Chilorio).
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This is another version of carnitas or Mexican pulled pork, here prepared in a very different type of sauce base.
Ingredients:
1.35kg boneless pork shoulder or loin, (preferably with some fat), cut into 5cm chunks
300ml freshly-squeezed orange juice
300ml water
1 1/4 tsp coarse sea salt (or more, to taste)
4 ancho chillies, rinsed, de-stemmed, and de-seeded
75g coarsely-chopped white onion
4 garlic cloves
12.5g flat-leaf parsley, chopped
1 tsp dried Mexican oregano
1/4 tsp ground cumin
1/4 tsp freshly-ground black pepper (or to taste)
160ml cider vinegar
3 tbsp vegetable oil
16 flour tortillas, warmed
Method:
Sit the pork in a cast iron casserole (Dutch oven) scatter over 1 tsp salt then pour over the orange juice and water. Bring to a boil over high heat then reduce the heat to medium and simmer for about 120 minutes, or until most of the liquid has cooked away and the meat is lightly browned and has rendered most of its fat. Take off the heat and set aside to cool.
Meanwhile, set the chillies in a bowl, cover with hot water, and set aside to soak for 10 to 15 minutes, until softened.
Place the chillies, along with 1 1/2 cups of their soaking liquid, in a blender or food processor, along with the onion, garlic, parsley, Mexican oregano, cumin, the remaining 1/4 tsp salt, the black pepper, and vinegar and puree until completely smooth.
When cool enough to handle, shred the pork with your hands or two forks and place it and any meat juices in a large bowl.
In the pan in which the meat was cooked, heat the oil over medium heat. Pour in the chilli purée, bring to a simmer, and continue simmering for 8 to 10 minutes, stirring often, until thickened and darkened.
Toss in the shredded meat and meat juices and cook until the meat has absorbed most of the chilli sauce (about 20 to 25 minutes).
Taste and adjust for salt, if needed.
Serve the meat rolled up in the warm flour tortillas or with the tortillas on the side.
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