Chilorio (Mexican Pulled Pork)

25 Apr
Chilorio (Mexican Pulled Pork)

Chilorio (Mexican Pulled Pork)

Braised shredded pork infused with the amazing flavor of a multitude of dried chile`s, lightly crisped for texture & fork mashable tender. Can life get much better than that? Eh, nope, just nope, until you add your favorite salsa`s or hot sauce. Then maybe. This simple man`s plan to better eating today comes in the form of Chilorio (Mexican Pulled Pork). Originating out of Sinaloa which is known for it`s fantastic quality of beef & pork this is possibly the most famous of all dishes to originate from the region. There are probably as many variations on this classic as there are families in Sinaloa & this is mine.
Here`s what you`ll need for your Chilorio (Mexican Pulled Pork):
Pork Butt or Shoulder- 3lbs
Water
Salt- 1 Tablespoon
Bay Leaves- 3-4
Garlic- 5-6 cloves
Dried Chiles- I used Guajillo, Chipotle, Morita & Pasilla but depending on your spice tolerance use what you like.
White Vinegar- 1/4 cup
Oregano- Preferably Mexican, 1 Tablespoon
Cumin- 1 teaspoonChilorio1The star & supporting cast.Chilorio2Cut the pork into largish chunks.Chilorio3To a large pot add the pork, chile`s, garlic, salt & bay leaves. Fill with water to cover, add a lid,  bring to a boil & reduce heat to a gentle simmer. Cook for about an hour. Now here`s where I differ from many other Chilorio recipes. I like to simmer my pork with the chile`s as I like the flavor imparted wherever I can. Many will simmer in water & add the chile later. As well, I like the heat so I left the seeds & veins. If you prefer a little tamer finish remove them.Chilorio4This is after an hour. Look at this dark rich chile infused stock.Chilorio5Remove the chile`s, garlic and a cup of stock from the pot to a blender cup. Give it a spin.Chilorio7Add the vinegar, cumin & oregano. Blend until smooth. Feel free to just combine these last two steps into one. My little brain just shorted out for a second.Chilorio6Continue to cook your pork uncovered until the liquid has evaporated. At this point the fat will start to render. Cook a few minutes longer until you start to get a little crisp on some of the pork.Chilorio8Shred your pork, either with two forks, by hand or with the back end of a wooden spoon.Chilorio9To your shredded pork add the chile mixture back to the pot over medium heat.Chilorio10Stir & cook until 10-15 minutes until the liquid is reduced & the color has deepened. Ready to serve. Here you have choices. This recipe is so versatile, use in tacos, quesadillas, tortas, tostadas, sopes, tamales etc. Add a fried egg & you have the perfect breakfast.

Chilorio (Mexican Pulled Pork)

Chilorio (Mexican Pulled Pork)

Chilorio (Mexican Pulled Pork)

Chilorio (Mexican Pulled Pork)

Plate & enjoy your Chilorio (Mexican Pulled Pork)!!

Chilorio (Mexican Pulled Pork)

Chilorio (Mexican Pulled Pork)

Chilorio (Mexican Pulled Pork)

Ingredients

  • Pork Butt or Shoulder- 3lbs
  • Water
  • Salt- 1 Tablespoon
  • Bay Leaves- 3-4
  • Garlic- 5-6 cloves
  • Dried Chiles- I used Guajillo, Chipotle, Morita & Pasilla but depending on your spice tolerance use what you like.
  • White Vinegar- 1/4 cup
  • Oregano- Preferably Mexican, 1 Tablespoon
  • Cumin- 1 teaspoon

Instructions

  1. Cut the pork into largish chunks.
  2. To a large pot add the pork, chile`s, garlic, salt & bay leaves. Fill with water to cover, add a lid, bring to a boil & reduce heat to a gentle simmer. Cook for about an hour. I like the heat so I left the seeds & veins. If you prefer a little tamer finish remove them.
  3. Remove the chile`s, garlic and a cup of stock from the pot to a blender cup. Add the vinegar, cumin & oregano. Blend until smooth.
  4. Continue to cook your pork uncovered until the liquid has evaporated. At this point the fat will start to render. Cook a few minutes longer until you start to get a little crisp on some of the pork.
  5. Shred your pork, either with two forks, by hand or with the back end of a wooden spoon.
  6. To your shredded pork add the chile mixture back to the pot over medium heat.
  7. Stir & cook until 10-15 minutes until the liquid is reduced & the color has deepened.
  8. Ready to serve. Use in tacos, quesadillas, burritos, tortas etc.
  9. Enjoy!!
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16 thoughts on “Chilorio (Mexican Pulled Pork)

  1. made this with several of your other recipes for a bridal shower today, it was fantastic and so easy. Looked great tasted even better! Your website is so helpful and good!! Thanks!

    • Thanks so much for your kind words Jeanette! Super stoked you are enjoying this! You totally made my day!

    • Oh Connie, thanks so much! So glad you enjoyed it & totally made my day. I love comments!

  2. That looks amazing! That would serve a nice group, poolside, this summer with a nice fruit salad , and something chocolate for dessert!! Saving this for sure Tez! Thanks Cathy

    • Oh thank you Cathy!! This is perfect to serve a group, especially pool or beachside! I`ll be looking for the invite & promise to bring assorted salsa`s & whatever sides you`d like! You name the time & place & I`ll be there!

  3. Hey guys…where is Km 19 (obviously at km 19!) but what area is this? Would like to check it out… I am new to the board…p.s…this recipe looks outrageous! Yum…

    • Hey Tom & thanks. Km. 19 is on the Carr. Transp. on the San Jose side of Cabo Real near the Cuadra San Francisco Equestrian Center.

  4. This looks beautiful Tez! No doubt this is good as a taco!I bet this would also be amazing with a sweet potatoe hash, egg over easy, and one of your spicy homemade salsas! I am drooling over your pics! Yum!

    • Oh Katie, thanks so much for your kind words! You`re so right about the sweet potato hash & egg idea. It would be a thing of beauty!!

  5. OK, how did I get so lucky to share in this incredible dish???!!! This had the perfect flavor with just the right amount of spice. INCREDIBLE!

    • Thanks so much Kim! So glad you enjoyed it! And, thanks for hosting dinner last night! We had a great time!!

  6. Love this recipe – I am going to try it this week. I was learning about Chilorio last week when I wrote about the little restaurant, Km 19, where Ramon also cooks Chilorio.

    • Thanks so much Akiba, I think you`ll love it! Let me know how it turns out. I really like what they`re doing at Km 19. Just simple straight forward Mexican but so so good. I think they have the best sopes in town!

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