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+ servings

Pork Chilorio Tacos

Course Pork, Tacos
Cuisine Mexican
Servings 6 Servings


For Chilorio Sauce

  • oil olive or grapeseed oil
  • 1/2 white onion roughly chopped
  • 4 cloves garlic sliced
  • 3 large chile ancho stems and seeds removed
  • 1/2 cup fresh orange juice
  • 1/2 cup water
  • 3 Tablespoons apple cider vinegar
  • 1 tsp Mexican oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • Salt and pepper to taste

You Will Also need

  • 3 tablespoons pork manteca or more oil
  • 1 1/2 pounds shredded pork previously cooked
  • Corn tortillas
  • Pickled red onions
  • Cilantro chopped



  • In a skillet, preheat 3 tablespoons of oil to medium heat. After a minute, add the onions and garlic and saute for 3-4 minutes.
  • Tear the chile ancho peppers into smaller pieces. Add to the skillet with the onions and garlic. Toss the chiles to cook until they begin to blister slightly and become aromatic.
  • Add the water and orange juice to the skillet. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool for 10 minutes.
  • Transfer all skillet ingredients to the blender. Add the remaining ingredients for the sauce into blender. Blend on high until very smooth. Taste for salt. Straining the sauce is optional, but not a must. I always strain though, lol!
  • In that same skillet, heat 3 tablespoons of pork manteca(lard) or oil to medium heat for 2 minutes. Add the shredded pork and fry, tossing as needed, until the pork begins to crisp in some spots. Add the reserved sauce to th


In my opinion, the easiest way to approach recipes that require shredded meat is to cook the meat overnight in your slow cooker the day before. This way the meat will be flavorful and moist and ready to finish the recipe quickly.