Entree: Mexico – Pacific Coast Mexico (Sinaloa) – Chilorio Sinaloense (Sinaloa-style Chilorio)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 1 hr 30 min

Total 4 hrs

Ingredients

- 3 lb (1.36 kg) pork shoulder, bone-in, trimmed and cut into 2-inch (5 cm) chunks (approx. usable weight)
- 3 tbsp (45 ml) rendered pork lard or neutral oil (for browning)
- 3 dried ancho chiles, stems removed and seeded
- 4 dried guajillo chiles, stems removed and seeded
- 4 dried chile de arbol (optional for extra heat)
- 6 garlic cloves
- 1 medium white onion, quartered
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/3 cup (80 ml) apple cider vinegar
- 1/2 cup (120 ml) fresh orange juice
- 2 cups (480 ml) low-sodium chicken or pork broth
- 2 bay leaves
- 2 tbsp (30 ml) lard or vegetable oil (to finish and crisp the shredded pork)
- 2 cups (370 g) long-grain white rice, rinsed
- 3 cups (720 ml) water or low-sodium chicken broth (for rice)
- 1 tbsp (15 ml) vegetable oil (for rice)
- 1 medium red onion, thinly sliced (for pickling)
- 1 cup (240 ml) apple cider vinegar (for pickling)
- 1 cup (240 ml) water (for pickling)
- 1 tbsp (12 g) granulated sugar (for pickling)
- 1 tsp (6 g) salt (for pickling)
- 12 corn tortillas (for serving)
- 1/2 cup (15 g) fresh cilantro leaves, chopped (for serving)
- 2 limes, cut into wedges (for serving)
- Optional: 2 cups (480 g) warmed refried beans (for serving)

Instructions

Short Description:
Slow-cooked Sinaloan pork marinated in a bold sauce of rehydrated dried chiles, garlic, cumin, and vinegar, then shredded and fried briefly in its own fat; served with rice, pickled red onion, warm corn tortillas, and cilantro for a complete main-course meal.

Regional Notes:
This Sinaloa version emphasizes pork shoulder marinated in a simple dried-chile purée with prominent garlic and ground cumin, then slowly simmered until tender and finished in its cooking fat — a technique and flavor profile typical of coastal Sinaloa. It differs from northern or central variants by keeping a balance of ancho/guajillo chiles with bright citrus and vinegar notes rather than heavy sweet adobo.

1. Toast and soak chiles: Lightly toast the ancho and guajillo chiles and chile de arbol in a dry skillet over medium heat, 20–30 seconds per side, until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 15–20 minutes until softened. Drain, reserve 1/4 cup (60 ml) soaking liquid.
2. Make chile-garlic purée: In a blender, combine softened chiles, reserved soaking liquid, garlic cloves, quartered white onion (reserve 1/4 of the onion for cooking if you like), apple cider vinegar, orange juice, ground cumin, oregano, black pepper, and 1 tsp (6 g) salt. Blend to a smooth, slightly thick purée; add a splash more water if needed to blend.
3. Marinate the pork: Place the pork chunks in a large bowl or pot and pour the chile-garlic purée over them, turning to coat. Cover and refrigerate at least 2 hours, preferably overnight, to allow flavors to penetrate.
4. Brown the pork: Heat 3 tbsp (45 ml) lard or oil in a heavy Dutch oven or large ovenproof pot over medium-high heat. Working in batches if needed, brown pork pieces on all sides, 3–4 minutes per side. Remove browned pork and set aside.
5. Slow-cook until tender: Reduce heat to medium, add the reserved 1/4 onion if using, and pour the remaining marinating purée into the pot. Add 2 cups (480 ml) chicken or pork broth and 2 bay leaves, scraping up browned bits. Return pork to the pot, bring to a simmer, then cover and either simmer gently on the stovetop for 2–2.5 hours or transfer to a 300°F (150°C) oven for 2–2.5 hours, until pork is very tender and easily shredded.
6. Prepare pickled onions: While pork cooks, combine 1 cup (240 ml) apple cider vinegar, 1 cup (240 ml) water, 1 tbsp (12 g) sugar, and 1 tsp (6 g) salt in a small saucepan and bring to a simmer to dissolve sugar and salt. Place sliced red onion in a heatproof bowl or jar and pour hot brine over the onion. Let cool to room temperature, then refrigerate. Onions are ready in 30 minutes but improve after 1 hour.
7. Cook the rice: Rinse 2 cups (370 g) rice until water runs clear. In a medium pot, heat 1 tbsp (15 ml) vegetable oil over medium heat, add rice and toast 1–2 minutes. Add 3 cups (720 ml) water or broth, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes; fluff with a fork.
8. Shred and finish the chilorio: Remove pork pieces from the cooking liquid and shred with two forks, discarding bones. Strain and reserve 1 to 1 1/2 cups (240–360 ml) of the cooking liquid if you want extra sauce. In a large skillet, heat 2 tbsp (30 ml) lard or oil over medium-high heat. Add shredded pork and about 1/3–1/2 cup (80–120 ml) reserved cooking liquid or some of the purée to moisten. Fry, stirring and pressing occasionally, until edges are slightly crisp and sauce is reduced, 8–12 minutes. Taste and adjust salt.
9. Warm tortillas and assemble: Warm corn tortillas on a hot comal or skillet until pliable. Serve a scoop of rice, a generous portion of chilorio, pickled red onions, chopped cilantro, and lime wedges. Offer refried beans as an optional side.
10. Serve: Present as a complete main-course meal — tortillas for tacos, rice and beans on the side, and pickled onions and lime to brighten the rich chilorio. Leftovers keep refrigerated up to 4 days and reheat well in a skillet.