Traditional Chilorio

Instructions

1. 1

   Cut the pork shoulder into large chunks.

2. 2

   Remove the stems and seeds from the dried ancho and guajillo chiles. Soak them in hot water for about 20 minutes until they are soft.

3. 3

   In a blender, combine the soaked chiles, apple cider vinegar, orange juice, chopped onion, garlic cloves, cumin, oregano, and a pinch of salt. Blend until smooth to create the marinade.

4. 4

   In a large pot, heat the vegetable oil over medium-high heat. Add the pork chunks and brown them on all sides.

5. 5

   Pour the marinade over the browned pork. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the pork is tender and can be easily shredded.

6. 6

   Once the pork is tender, shred it using two forks. Mix the shredded pork with the sauce in the pot.

7. 7

   Adjust the seasoning with salt to taste.

8. 8

   Serve the chilorio with warm tortillas, rice, or beans as desired.