Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table'

Serious EatsReviews(1)
Donna P.: "I've made this several times. Delicious. It is no…" Read More
14Ingredients
710Calories
105Minutes

Ingredients

  • 3 pounds pork butt (boneless, shoulder or loin, preferably with some fat, cut into 2-inch chunks)
  • 1 1/4 cups orange juice (freshly squeezed)
  • 1 1/4 cups water
  • 1 1/4 teaspoons coarse sea salt (or kosher, or more to taste)
  • 4 ancho chiles (2 ounces, rinsed, stemmed, and seeded)
  • 1/2 cup white onion (coarsely chopped)
  • 4 garlic cloves
  • 1/2 cup Italian parsley (chopped fresh)
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper (or to taste)
  • 2/3 cup apple cider vinegar
  • 3 tablespoons vegetable oil
  • 16 flour tortillas (warmed)
Read Directions

NutritionView more

710Calories
Sodium51%DV1230mg
Fat51%DV33g
Protein78%DV40g
Carbs21%DV64g
Fiber32%DV8g

PER SERVING *

Calories710Calories from Fat300
% DAILY VALUE*
Total Fat33g51%
Saturated Fat9g45%
Trans Fat0g
Cholesterol105mg35%
Sodium1230mg51%
Potassium1490mg43%
Protein40g78%
Calories from Fat300
% DAILY VALUE*
Total Carbohydrate64g21%
Dietary Fiber8g32%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Donna P. 24 Nov 2016
I've made this several times. Delicious. It is now a family favorite. My only modifications to the recipe was to increase the cooking time to 3 hours. The time specified in the recipe isn't enough to produce tender results. Otherwise, this is a great recipe.