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–+ servings
Kate Ramos

Slow Cooker Chilorio Recipe {Pork Braised in Orange Juice and Chiles}

Recipe adapted from Pati's Mexican Table by Pati Jinich This makes enough to feed a crowd. Cut the recipe in half if you are feeding less people or freeze half for a later meal. Ancho chiles are most authentic for this recipe but I like to use a combination. Dried chipotles add smokiness, guajillo a tinge of sweet, arbol a kick of spice. You can play around with the recipe and see which ones you like best. Freezer option: Chilorio freezes beautifully. Let cool completely then transfer to an airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator then reheat on the stove or in the microwave. Make sure to freeze some sauce too; then pour the sauce over the meat when you reheat.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 10 -12
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 6 pounds boneless pork butt cut in 2-inch pieces
  • 2 1/2 cups fresh squeezed orange juice about 7 oranges
  • 2 tablespoons kosher salt plus more for seasoning
  • 4 ounces dried chiles ancho, guajillo, arbol, morito, etc., stemmed, seeded, and rinsed
  • 1 cup chopped white onion about 1/2 large onion
  • 8 cloves garlic
  • 1 cup chopped Italian parsley
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 cup apple cider vinegar
  • Warm tortillas or rice for serving

Method
 

  1. Combine pork, orange juice, and salt in the slow cooker. Set on low and cover.
  2. Bring a small saucepan of water to a boil. Remove from heat and add chiles. Press down to submerge in the water and let soak 15 minutes.
  3. Remove chiles from water and place in a blender along with the remaining ingredients and 1/2 cup of the chile soaking liquid. Remove the lid and hold a towel you don't mind getting dirty over the top of the blender. Blend on high until smooth.
  4. Pour chile mixture into slow cooker and stir to combine. Cook on low for 8 hours or on high for 4 or until pork is tender and falling apart.
  5. At this point you can remove pork from the sauce and shred then mix a bit of the sauce back into the pork. If you want to take an additional step you can turn the broiler to high and place the shredded meat onto a foil-lined baking sheet. Place under the broiler until the edges are crisp, about 2-3 minutes. Mix with about a cup or two of the sauce and serve.

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