Shredded Pork In Ancho-Orange Sauce (Chilorio) From 'Pati'S Mexican Table' Recipe

Name: Shredded Pork In Ancho-Orange Sauce (Chilorio) From 'Pati'S Mexican Table'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds boneless pork butt (shoulder) or loin, preferably with some fat, cut into 2-inch chunks; 1 1/4 cups freshly squeezed orange juice; 1 1/4 cups water; 1 1/4 teaspoons kosher or coarse sea salt, or more to taste; 4 ancho chiles (2 ounces), rinsed, stemmed, and seeded; 1/2 cup coarsely chopped white onion; 4 garlic cloves; 1/2 cup chopped fresh Italian parsley; 1 teaspoon dried oregano, preferably Mexican; 1/4 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper, or to taste; 2/3 cup apple cider vinegar; 3 tablespoons vegetable oil; 16 flour tortillas, warmed

Servings: persons

3 pounds boneless pork butt (shoulder) or loin, preferably with some fat, cut into 2-inch chunks
1 1/4 cups freshly squeezed orange juice
1 1/4 cups water
1 1/4 teaspoons kosher or coarse sea salt, or more to taste
4 ancho chiles (2 ounces), rinsed, stemmed, and seeded
1/2 cup coarsely chopped white onion
4 garlic cloves
1/2 cup chopped fresh Italian parsley
1 teaspoon dried oregano, preferably Mexican
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper, or to taste
2/3 cup apple cider vinegar
3 tablespoons vegetable oil
16 flour tortillas, warmed

1
Place the pork in a heavy 12-inch skillet or Dutch oven. Add the orange juice, water, and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 45 minutes, or until most of the liquid has cooked away and the meat is lightly browned and has rendered most of its fat. Set aside to cool.
2
Meanwhile, place the chiles in a bowl, cover with hot water, and soak for 10 to 15 minutes, until softened.
3
Place the chiles, along with 1 1/2 cups of their soaking liquid, in a blender or food processor, along with the onion, garlic, parsley, oregano, cumin, the remaining 1/4 teaspoon salt, the pepper, and vinegar and puree until completely smooth.
4
When it is cool enough to handle, shred the pork with your hands or two forks and place it and any juices in a large bowl.
5
In the pot in which the meat was cooked, heat the oil over medium heat. Pour in the chile puree, bring to a simmer, and simmer for 8 to 10 minutes, stirring often, until thickened and darkened. Toss in the shredded meat and juices and cook until the meat has absorbed most of the chile sauce, 20 to 25 minutes. Taste for salt.
6
Serve the meat rolled up in the warm flour tortillas or with the tortillas on the side.

2599

kcal

Calories

Fat

352

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds boneless pork butt (shoulder) or loin, preferably with some fat, cut into 2-inch chunks, 1 1/4 cups freshly squeezed orange juice, 1 1/4 cups water, 1 1/4 teaspoons kosher or coarse sea salt, or more to taste, and more.

Yes, Shredded Pork In Ancho-Orange Sauce (Chilorio) From 'Pati'S Mexican Table' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shredded Pork In Ancho-Orange Sauce (Chilorio) From 'Pati'S Mexican Table'

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