Mexican Red Chili Pulled Pork (Chilorio)

Ingredients

• 2 lb boneless pork shoulder (Cut into large chunks; trim excess surface fat.)
• 4 dried guajillo chiles (Stemmed and seeded.)
• 2 dried ancho chiles (Stemmed and seeded.)
• 1.5 cup water (For soaking the chiles and braising the pork.)
• 4 cloves garlic (Peeled.)
• 0.25 cup white vinegar
• 0.25 cup fresh orange juice
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano if available.)
• 0.5 tsp ground coriander
• kosher salt (To taste; use for seasoning the pork and sauce.)
• black pepper (To taste.)
• 1 tbsp neutral cooking oil (For browning the pork.)
• 0.5 white onion (Chopped, for serving.)
• 0.25 cup fresh cilantro (Chopped, for serving.)
• 1 avocado (Diced, for serving.)
• 0.5 cup Mexican crema (Sour cream may be substituted; for serving.)
• 2 lime (Cut into wedges, for serving.)
• 12 corn tortillas (For serving as tacos.)

Steps

1. 1

   Trim the pork shoulder and cut it into large chunks. Season all sides generously with kosher salt and black pepper.

2. 2

   If desired, dry-toast the stemmed and seeded guajillo and ancho chiles in a dry skillet over medium heat, turning frequently, until fragrant but not blackened, about 1 to 2 minutes.

3. 3

   Transfer the chiles to a bowl, cover them with hot water, and let them soften for about 15 minutes. Drain, reserving some of the soaking liquid.

4. 4

   Add the softened chiles, garlic, vinegar, orange juice, cumin, oregano, coriander, and about 1 cup of the reserved soaking liquid to a blender. Blend until completely smooth, adding more liquid if needed to create a pourable sauce.

5. 5

   Heat the oil in an electric pressure cooker set to Sauté, or in a large Dutch oven over medium-high heat. Add the pork in batches and brown it on all sides, about 6 to 8 minutes per batch. Transfer the browned pork to a plate.

6. 6

   Pour the chile sauce into the cooker or Dutch oven and scrape up any browned bits from the bottom. Return the pork and any accumulated juices to the sauce.

7. 7

   For an electric pressure cooker, lock the lid and cook at high pressure for 45 minutes, then allow a natural pressure release. For a Dutch oven, cover and braise in a 325°F / 165°C oven for about 1½ hours, until the pork is very tender.

8. 8

   Transfer the pork to a large bowl and let it cool briefly, until it is cool enough to handle. Shred it into bite-size pieces, discarding any large pieces of connective tissue.

9. 9

   Skim the fat from the surface of the braising liquid before returning the shredded pork to it. This is easiest before the pork is shredded, because the fat becomes harder to remove after it incorporates into the meat and sauce.

10. 10

    Simmer the shredded pork and defatted sauce uncovered over medium heat for about 10 minutes, stirring occasionally, until the sauce thickens and clings to the meat. Taste and adjust the salt and acidity as needed.

11. 11

    Warm the tortillas, if using. Serve the chilorio with rice and beans or in tortillas, garnished with chopped onion, cilantro, diced avocado, crema, and lime wedges.

Notes

The page excerpt does not provide the ingredient list or complete method because the recipe is membership-gated. Quantities and procedural details above are reconstructed estimates based on the dish description and standard chilorio preparation, rather than directly extracted from the source. The source specifically emphasizes skimming the fat before the final simmer.

Nutrition per serving

• main
• Mexican
• pork
• braised
• pressure-cooker
• slow-cooked
• tacos
• gluten-free without tortillas