Chilorio

Instructions

1. Preheat your oven to 350°F (175°C). Begin by heating a large pot or Dutch oven over medium-high heat. Add the vegetable oil.
2. Once the oil is hot, add the pork chunks in batches. Brown them on all sides. Use tongs to turn the pieces.
3. Remove the browned pork with a slotted spoon and set aside. In the same pot, add the ancho chiles. Toast them lightly for 2-3 minutes until they become fragrant.
4. Transfer the toasted chiles to a blender. Add the garlic, cumin, oregano, cinnamon, apple cider vinegar, brown sugar, salt, orange juice, and 2 cups of water to the blender. Blend until smooth.
5. Return the pork to the pot. Pour the blended sauce over the pork, ensuring the meat is well covered. Stir well.
6. Cover the pot with a lid and transfer it to the preheated oven. Cook for about 1 hour, or until the pork is tender and easily shreds with a fork. Stir occasionally to prevent sticking.
7. Remove from the oven. Using two forks, shred the pork into the sauce. Stir well to ensure the pork is thoroughly coated with the sauce.
8. Serve the Chilorio in corn tortillas topped with chopped onions and cilantro for an authentic experience. You can also serve it over rice or with beans.
9. Tip: If you like your Chilorio spicier, add a pinch of cayenne pepper or a few chipotle chiles in adobo sauce to the blender.
10. Tip: For extra flavor, let the Chilorio sit overnight in the refrigerator and reheat before serving.