Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table'
Category
Mains
Cusine
Mexican
What do you need?
How to make?
Ingredients
2 pounds boneless pork shoulder, cut into 1-inch cubes
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large white onion, diced
4 cloves garlic, minced
2 ancho chiles, stemmed, seeded and finely chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cups chicken broth or water
Juice of 2 oranges
2 tablespoons apple cider vinegar
2 tablespoons honey
Directions
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.
