Shredded Pork in Ancho-Orange Sauce (Chilorio)

It was the weekend of shredded meat! On Saturday, the family trekked down to Ephraim, where sister S. has recently moved to The House with the Creepiest Basement of All Time. The house is otherwise charming, and has a nice, airy kitchen. In this nice, airy kitchen, she had prepared for us this recipe from Pati's Mexican Table: the Secrets of Real Mexican Home Cooking, Pati Jinich, Houghton Mifflin Harcourt, 2013, p 174-176. I like pork, and I like orange, and I like chiles, and I liked this! She served it on sandwich rolls with avocado. Yum!

3 lbs boneless pork butt (shoulder) or loin, preferably with some fat, cut into 2-inch chunks

1 1/4 c orange juice

1 1/4 c water

1 1/4 t salt

4 ancho chiles (2 oz), rinsed, stemmed, and seeded

1/2 c coarsely chopped white onion

4 garlic cloves

1/2 c chopped fresh italian parsley

1 t dried oregano

1/4 t ground cumin

1/4 t ground black pepper

2/3 c apple cider vinegar

3 T oil

16 flour tortillas

1) Place the pork in a heavy 12-inch skillet or dutch oven/ Add the orange juice, water, and 1 t 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.

2) Meanwhile, place the chiles in a bowl, cover with hot water, and soak for 10 to 15 minutes, until softened.

3) Place the chiles, along with 1 1/2 cups of their soaking liquid, in a blender or food processer, along with the onion, garlic, parsley, oregano, cumin, the remaining 1/4 t salt, the pepper, and vinegar and puree until completely smooth.

4) When it is cool enough to handle, shred the pork with your hands or two forks and place it and any juices in a large bowl.

5) In the pot in which the meat was cooked, heat the oil over medium heat. Pour in the chile puree, bring to a simmer, and simmer for 8 to 10 minutes, stirring often, until thickened and darkened. Toss in the shredded meat and juices and cook until the meat has absorbed most of the chile sauce, 20 to 25 minutes. Taste for salt.

6) Serve the meat rolled up in the warm flour tortillas or with the tortillas on the side.

Mexican Cook's Trick: Although chilorio is traditionally made with pork, you can also make it with chicken breasts, legs, and/or thighs. Be sure to use chicken with skin and bones for the most flavor.