Slow Cooked Shredded Mexican Pork

This is a pretty easy Mexican version of pulled pork. Not spicy, but really tasty. We got the recipe from Mexico: the Beautiful. We’ve adjusted it a little. Not much. We use it in rolled tacos and enchiladas. It’s pretty awesome.

Chilorio Recipe

Ingredients

3 lbs. pork butt
2 tsp salt
3 dried Ancho Chiles, stem, seeds and membranes removed
2 jalapeños, stems removed
1 tsp oregano
1/2 tsp cumin
1/2 cup fresh parsley, roughly chopped
6 cloves of garlic

Preparation

Cut pork into 1 inch pieces and place in a medium pot with 1/2 cup of water and the salt. Bring to a boil, then lower the heat, cover, and cook for 45 minutes stirring occasionally.
Add the ancho chiles and 1 cup water to a small saucepan. Bring to a boil, then lower the heat, cover, and cook for 15 minutes. Add the ancho chiles with the cooking liquid to a food processor along with the jalapeños, oregano, cumin, parsley and garlic. Puree and set aside. After the pork has cooked for 45 minutes, uncover and raise the heat to medium. Cook uncovered until most of the liquid has cooked off and the pork is cooking in it’s own fats. Approximately, 30 minutes more. Add the chile puree to the pork. Cover and cook on low for 1 hour. Stir occasionally. Once the pork is tender, break apart using a fork or the back of a spoon. Cook an additional 15 minutes. Add a small amount of water if the pork is too dry.

1 inch pork cubes

1 inch pork cubes

Ancho Chiles in the pan

Ancho Chiles in the pan

Ingredients

Ingredients

blended peppers added to pork

Blended peppers added to pork

Shredding the cooked pork

Shredding the cooked pork

Finished Chilorio

Finished Chilorio

Recipe Overview
Recipe Name
Chilorio
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