Shredded pork in ancho-orange sauce (Chilorio) from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

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Accompaniments: Chunky guacamole

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork loin for pork butt.

  • hlange on February 05, 2024

    This was so delicious in a fresh chewy homemade flour tortilla. Quite a few elements but so worth it and it makes a large amount. Not sure if it was my peppers or if it was a result of my oranges not being sweet enough, but mine had too much heat for us and not much sweet - so I added about 1.5 tbsp of brown sugar to help balance. The end result was raved about.

  • abrownb1 on June 27, 2023

    I used almost 5 lbs of pork butt without increasing any of the other amounts and cooked closer to 2 hours to break down the fat. I love vinegar but it was slightly too vinegary for my tastes when eaten right away. After sitting overnight it mellowed a bit but I think I'd still reduce the vinegar next time. Overall the recipe was delicious and made a ton. Btw the recipe doesn't note it, but if you have a fatty piece of pork like me, strain off the fat before mixing in the chile paste. I had probably 16 oz of fat that rendered and would have been super greasy if included.

  • dc151 on May 27, 2022

    This was FANTASTIC! I was really nervous the pork wasn’t quite done, but it softened up while cooking in the ancho sauce. Made as is with the suggested amount of vinegar. Wonderful flavor. I will definitely make it again!

  • Lu1950s on January 29, 2022

    I decreased vinegar to 1/2 cup. I had to simmer for over an hour. My pork shoulder had a lot of fat, so I trimmed it before cooking and the sauce was still very rich, so I could have decreased vegetable oil to 1-2 Tbsp. I doubled the salt (for my tastes). Served on homemade tortillas. This is so good.

  • JLDuck on October 19, 2020

    It is a robust dish. I cooked it as written except for a slight reduction of the vinegar. Superb.

  • damongreen on November 09, 2019

    Cooked the pork in Instant Pot for 35 minutes + 15 min natural release, with just one cup of orange juice + salt and no water. Removed pork and shredded.

  • NJChicaa on January 24, 2018

    One of my favorite recipes in the book. We love it just as written.

  • TrishaCP on June 07, 2014

    Based on the prior review, I reduced the vinegar down to 1/2 cup and that worked well for me. I had to cook the pork significantly longer than the recipe indicates (about twice as long), but I was using pastured pork which in general needs to cook longer and slower before it gets tender.

  • twoyolks on December 10, 2013

    I really liked the pork before adding the chile sauce. The chile sauce itself was a bit too acidic. I'd reduce the amount of apple cider vinegar in the future.

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Reviews about this recipe

  • Serious Eats

    Ancho chiles and oranges are a match made in heaven; tender pork shoulder makes it all the better. I needed more like an hour of simmering time on the pork to turn it tender...

    Full review
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