Chilorio (Sinaloa Style Shredded Pork)
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
8 servings
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Calories
13 kcal
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Course
Main Course
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Cuisine
Mexican
Chilorio (Sinaloa Style Shredded Pork)
Description
Chilorio (Sinaloa Style Shredded Pork) is prepared by simmering lean pork loin with garlic, onion, bay leaves, and seasoning until tender. Whole dried guajillo and ancho chiles are hydrated in the cooking liquid to impart deep, smoky flavors. These chiles, combined with garlic, onion, Mexican oregano, black peppercorns, cumin, ground cilantro, bouillon powder, and vinegar, are blended into a smooth adobo sauce, which infuses the shredded pork with vibrant color and spice.
The shredded pork is then sautéed in oil to create slightly crispy edges, enhancing texture complexity. The adobo is incorporated to coat the meat, producing a rich, thick consistency reminiscent of pulled pork but with characteristic Mexican spices and heat. The finished dish is ideal as a taco filling, traditionally served with flour tortillas, alongside chopped onion, cilantro, lime juice, and tomatillo salsa.
This recipe highlights the balance of tenderness and a lightly crispy finish, emphasizing a non-soupy texture. Serving suggestions focus on traditional accompaniments, allowing the flavorful pork to stand out in tacos or similar handheld presentations.
Ingredients
- 2 pounds pork loin cut into chunks, lean
- 3 cups water
- 6 garlic whole, large cloves
- ½ onion large, divided into ¼
- 2 bay leaf large, or 4 if they are small
- salt to season the pork
- black pepper to season the pork
For The Chilorio Adobo
- 3 guajillo chile seeded and rinsed, large
- 2 ancho chile seeded and rinsed, large
- 1 teaspoon Mexican oregano
- 10 black peppercorns whole
- ½ teaspoon cumin ground
- ½ teaspoon cilantro ground
- 1 Tablespoon chicken bouillon powder
- ¼ cup apple cider vinegar or white vinegar
- 2 Tablespoon vegetable oil or pork lard
To Serve
- flour tortillas or corn tortillas, for serving
- onion chopped
- cilantro chopped
- salsa your favorite
Instructions
- In a large pot, add the pork (season with salt & pepper) 3 cups water, 4 garlic cloves, ¼ of onion and bay leaves. Cook on medium low, covered with a lid for 1 hour and 40 minutes.
- When the meet is tender, add the whole dried chiles to the pot and integrate with the juices and meat. Let them hydrate with the meat for about 20 minutes on medium heat.
Make the adobo
- To a blender, add the chiles, the other ¼ onion, 2 raw garlic cloves, oregano, peppercorns, cumin, ground cilantro, bullion, white vinegar. Plus 3 to 4 large cooking spoons of the meat juice or as much needed to blend the chiles.
- Blend for about 2 minutes or until you no longer see any chile chunks.
- When the meat is done, transfer the pork to a large bowl and shred with a fork in t. On the same pot, heat 1 tablespoon oil on medium-high heat.
- Add the shredded meat and saute for about 4 minutes. The goal is to make it a little crispy here.
- Add the adobo (Tip:, add ½ cup of water to the blender to rinse the remaining of the adobo to make sure nothing remains in the blender's glass then add to the meat). Mix the meat and adobo well. Cook, stirring occasionally for about 6 to 8 minutes to infuse the flavors. This also ensures that the water evaporates and the meat is not watery.
- Taste for salt and add if needed according to taste. Serve warm.
Notes
- The final texture should be thick and richly red without excess liquid, similar to pulled pork.
- Serve chilorio in flour or corn tortillas with chopped onion, cilantro, lime juice, and your favorite salsa for an authentic meal.
- Calories listed exclude tortillas and toppings, focusing on the meat filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 13 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 13kcal | 1% |
| Carbohydrates | 15g | 5% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 75mg | 25% |
| Sodium | 1848mg | 77% |
| Potassium | 24mg | 1% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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