Mexican Chilorio with Spicy Adobo Sauce

Spicy Shredded Pork Wrapped in Traditional Mexican Flavors

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

3 h
4
Intermediate

Ingredients

For the Pork Marinade

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

For the Adobo Sauce

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

For Garnishes

Fresh cilantro

chopped

Lime wedges

Diced onions

Preparation

Marinating the Pork

Combine Ingredients

In a large bowl, combine the pork chunks with vinegar, olive oil, minced garlic, cumin, oregano, salt, and pepper.

Marinate the pork overnight for maximum flavor infusion.

Marinate

Coat the pork evenly, cover, and marinate in the refrigerator for at least 2 hours, preferably overnight.

Rest Before Cooking

Allow to reach room temperature before cooking.

Preparing the Adobo Sauce

Toast Chilies

Toast guajillo and ancho chilies in a dry pan over medium heat until fragrant, about 2 minutes each side.

Rehydrate Chilies

Rehydrate the chilies in hot water for 20 minutes, then drain.

Blend Sauce

Blend rehydrated chilies with vinegar, chicken broth, chopped onion, garlic, brown sugar, cayenne, and salt until smooth.

Ensure the chilies are completely deseeded to avoid unnecessary bitterness. Strain the adobo sauce for a smoother consistency.

Cooking Process

Browning the Pork

In a large pot, sear marinated pork chunks over medium-high heat until browned on all sides.

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.

Final Reduction

Remove the lid in the last 20 minutes of cooking to let the sauce thicken and cling to the pork.

Plating & Serving

Mexican Chilorio with Spicy Adobo Sauce

FaConciergeBell

Serve Warm

Serve the chilorio in warm tortillas, topped with fresh cilantro, lime wedges, and diced onions.

Sauce Pairings

Fresh Tomato Salsa

Enhances freshness

Sour Cream

Adds a cooling contrast

Garnishes & Accompaniments

Chopped cilantroLime wedges

Perfect Sides

Mexican Rice

Refried Beans