Main Course · Mexican · Dinner ·

Mexican Chilorio with Spicy Adobo Sauce

Name: Mexican Chilorio with Spicy Adobo Sauce
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 2 lbs pork shoulder, cut into large chunks; 1/4 cup apple cider vinegar; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; Salt and pepper, to taste; 4 dried guajillo chilies, stems and seeds removed; 2 dried ancho chilies, stems and seeds removed; 2 tablespoons apple cider vinegar; 1 cup chicken broth; 1 small onion, chopped; 3 cloves garlic, peeled; 1 tablespoon brown sugar; 1/2 teaspoon cayenne pepper; Salt, to taste; Fresh cilantro, chopped; Lime wedges; Diced onions

An aromatic Mexican dish featuring tender shredded pork simmered in a robust adobo sauce, perfect for tacos, burritos, or as a standalone delight.

4.8(88 reviews)

·By Ethan Brooks·August 12, 2025

Mexican Chilorio with Spicy Adobo Sauce — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Pork Marinade

For the Adobo Sauce

For Garnishes

Nutrition

Per serving

Calories: 462 kcal
Protein: 42.25 g
Carbs: 13 g
Fat: 27.25 g
Fiber: 1.5 g

Whole recipe

Total

Calories: 1849 kcal
Protein: 169 g
Carbs: 52 g
Fat: 109 g
Fiber: 6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 lbs pork shoulder cut into large chunks	1376	162	0	80	0
1/4 cup apple cider vinegar	0	0	0	0	0
2 tablespoons olive oil	239	0	0	27	0
3 cloves garlic minced	13	1	3	0	0
1 teaspoon ground cumin	8	0	1	0	1
1 teaspoon dried oregano	5	0	1	0	1
Salt and pepper to taste	0	0	0	0	0
4 dried guajillo chilies stems and seeds removed	48	2	10	1	2
2 dried ancho chilies stems and seeds removed	34	2	7	0	1
2 tablespoons apple cider vinegar	0	0	0	0	0
1 cup chicken broth	15	2	1	1	0
1 small onion chopped	28	1	7	0	1
3 cloves garlic peeled	13	1	3	0	0
1 tablespoon brown sugar	52	0	14	0	0
1/2 teaspoon cayenne pepper	3	0	1	0	0
Salt to taste	0	0	0	0	0
Fresh cilantro chopped	1	0	0	0	0
Lime wedges	3	0	1	0	0
Diced onions	11	0	3	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Pork

1
Combine Ingredients
In a large bowl, combine the pork chunks with vinegar, olive oil, minced garlic, cumin, oregano, salt, and pepper.
Tip: Marinate the pork overnight for maximum flavor infusion.
2
Marinate
Coat the pork evenly, cover, and marinate in the refrigerator for at least 2 hours, preferably overnight.
3
Rest Before Cooking
Allow to reach room temperature before cooking.

Preparing the Adobo Sauce

1
Toast Chilies
Toast guajillo and ancho chilies in a dry pan over medium heat until fragrant, about 2 minutes each side.
2
Rehydrate Chilies
Rehydrate the chilies in hot water for 20 minutes, then drain.
3
Blend Sauce
Blend rehydrated chilies with vinegar, chicken broth, chopped onion, garlic, brown sugar, cayenne, and salt until smooth.
Tip: Ensure the chilies are completely deseeded to avoid unnecessary bitterness. Strain the adobo sauce for a smoother consistency.

How to Make Mexican Chilorio with Spicy Adobo Sauce

Total time: 4 h · Yields 4 servings

1
Browning the Pork
In a large pot, sear marinated pork chunks over medium-high heat until browned on all sides.
2
Cooking the Chilorio
Add the adobo sauce to the browned pork and simmer gently for 1.5 to 2 hours until the pork is tender and shreddable.
3
Final Reduction
Remove the lid in the last 20 minutes of cooking to let the sauce thicken and cling to the pork.