Chilorio (pulled pork Sinaloa-style)
Chilorio (pulled pork Sinaloa-style)
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Course:
Main Course
Cuisine:
Mexican
Servings: 6 people
Ingredients
- 2 Lb. boneless pork cut in cubes
- 2 1/2 cup of water
- 1 1/2 tsp salt
- 1 bay leaf
- 2 tbsp lard
- 4 Ancho peppers seeds and tails removed
- 1/4 cup white vinegar
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 6 garlic cloves
- Salt and pepper to taste
- 1 bottle Molli Merida Taqueria Hot Sauce
Instructions
-
Place the meat, 1 1/2 cup water, bay leaf and salt in a saucepan. Cover and simmer for about 45 minutes, until meat is tender.
-
Meanwhile, place ancho chiles in a small saucepan with the remaining cup of water. Bring to a boil, reduce to simmer and cover, until the peppers are soft.
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Place ancho peppers and cooking water in a blender and add oregano, cumin, and garlic. Process until smooth..
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When meat is fully cooked and tender; drain off liquid but reserve 1 cup of broth. Remove bay leaf.
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Add lard to saucepan. Brown meat slightly. Shred the meat with two forks.
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Pour sauce and vinegar over meat. Mix well and lower the heat to simmer. Season with salt and pepper.
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Let simmer for about 15-20 minutes, until sauce has reduced and turned into a darker color.
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Serve with warm flour tortillas and Molli Merida Taqueria hot sauce on the side. Provecho!