🇲🇽 Mexico · Food
Chilorio de Sinaloa
By eatmundo · August 3, 2026
🇲🇽 MXA rich, spiced shredded pork dish originating from Sinaloa, slowly cooked until it is tender and coated in a deeply flavorful chili paste. It is a true testament to the culinary heritage of Northern Mexico.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 1.5kg of pork shoulder into 5cm cubes to ensure even cooking.
- 2
Toast 4 ancho and 4 guajillo chiles in a hot skillet for 30 seconds until fragrant.
- 3
Soak the chiles in hot water for 15 minutes, then blend with 4 garlic cloves and 1 tsp of cumin into a smooth paste.
- 4
Sear the pork in 2 tbsp of lard in a large heavy pot over medium-high heat until golden brown on all sides.
- 5
Pour the chile paste over the pork and add 200ml of water to cover.
- 6
Simmer covered for 60 minutes on low heat until the meat is fork-tender.
- 7
Remove the lid and shred the meat directly in the pot using two forks.
- 8
Continue cooking for 10 minutes until the excess liquid evaporates and the fat separates from the sauce.
Frequently Asked Questions
What is the best cut of meat?+
Pork shoulder (also known as Boston butt) is ideal due to its fat content, which keeps the meat moist during the long simmer.
How do I make it less spicy?+
Remove all seeds and veins from the dried chiles before soaking them to significantly reduce the heat level.
Can this be made in a slow cooker?+
Yes, sear the meat first, then slow cook on low for 6 hours with the sauce components.
What should I serve this with?+
Serve with warm flour tortillas, pickled red onions, and refried beans.
