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
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 teaspoonThe star & supporting cast.Cut the pork into largish chunks.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. 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.This is after an hour. Look at this dark rich chile infused stock.Remove the chile`s, garlic and a cup of stock from the pot to a blender cup. Give it a spin.Add 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.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.Shred your pork, either with two forks, by hand or with the back end of a wooden spoon.To your shredded pork add the chile mixture back to the pot over medium heat.Stir & 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.
Plate & enjoy your Chilorio (Mexican Pulled Pork)!!