Chilorio (pulled pork Sinaloa-style)

0 from 0 votes
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
  • 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
  1. 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.
  2. 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.
  3. Place ancho peppers and cooking water in a blender and add oregano, cumin, and garlic. Process until smooth..
  4. When meat is fully cooked and tender; drain off liquid but reserve 1 cup of broth. Remove bay leaf.
  5. Add lard to saucepan. Brown meat slightly. Shred the meat with two forks.
  6. Pour sauce and vinegar over meat. Mix well and lower the heat to simmer. Season with salt and pepper.
  7. Let simmer for about 15-20 minutes, until sauce has reduced and turned into a darker color.
  8. Serve with warm flour tortillas and Molli Merida Taqueria hot sauce on the side. Provecho!

Available at