This was awesome! Easy to prep, easy to make but is soooo delicious.
The recipe comes from our local newspaper...the hubs sent it to me as a request for dinner yesterday. It happens that yesterday was cinco de mayo and Pittsburgh marathon race day. Since he was making the effort to run an ungodly distance, I figured it was the least I could do to make this for him for after he finished (with a personal time record, I might add!)
The pic is from the article in the PG, not mine. I wouldn't be able to capture the yummy goodness with my um...skills.
Shredded Pork in Ancho-Orange Sauce (Chilorio)
3 pounds boneless pork shoulder or loin, preferably with some fat, cut into 2-inch chunks
1 1/4 cups freshly squeezed orange juice
1 1/4 cups water
1 1/4 teaspoons kosher salt, divided
4 ancho chiles (2 ounces), rinsed, stemmed and seeded
1/2 cup coarsely chopped white onion
4 cloves garlic
1/2 cup chopped fresh Italian parsley
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
Guacamole or chopped avocado, for serving
Place pork in heavy 12-inch skillet or Dutch oven. Add orange juice, water and 1 teaspoon salt and bring to a boil over high heat. Reduce 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.
Meanwhile, place chiles in a bowl, cover with hot water and soak for 10 to 15 minutes, until softened.
Place chiles, along with 1 1/2 cups of their soaking liquid, in a blender or food processor, along with onion, garlic, parsley, oregano, cumin, the remaining 1/4 teaspoon salt, pepper and vinegar. Puree until completely smooth.
When cool enough to handle, shred pork with your hand or two forks and place it and any juices in a large bowl.
In the pot in which the meat was cooked, heat oil over medium heat. Pour in chile puree, bring to a simmer and simmer for 8 to 10 minutes, stirring often, until thickened and darkened. Toss in shredded meat and juices and cook until meat has absorbed most of the chile sauce, 20 to 25 minutes. Salt to taste.
Serve meat rolled up in warm tortillas or with tortillas on the side, with guacamole or chopped avocado. No cheese necessary!
-- "Pati's Mexican Table" by Pati Jinich (Houghton Mifflin Harcourt, March 2013, $30)