Crockpot Chilorio



  • 2½ Ib. boneless pork shoulder, trimmed and cut into 1-inch cubes
  • 8 ounces low-sodium chicken broth
  • 1 ⅓ cups orange juice
  • 1 onion, sliced and quartered
  • 1 tsp. dried oregano
  • ¼ tsp. salt
  • 2 cups boiling water
  • 6 dried ancho chiles; stemmed, seeded and torn into small pieces
  • 2 – 3 dried guajillo chiles; stemmed, seeded and torn into small pieces
  • ¼ cup apple cider vinegar
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 6 cloves of garlic
  • 1 tsp. cumin
  • 12 (6-inch) corn tortillas, warmed
  • Shredded cabbage
  • Thinly sliced radishes
  • Lime wedges, for serving


  1. Stir together pork, broth, juice, onion, oregano, and salt in a slow cooker.
  2. Cover and cook on high for 6 hours or low for 8-9 hours.
  3. Meanwhile, pour the boiling water over ancho and guajillo chiles in a heatproof bowl: let stand 15 minutes.
  4. Drain chiles, reserving ½ cup soaking water.
  5. Blend chiles, reserved soaking water, vinegar, Jalapeño, cilantro, garlic, and cumin in a blender or food processors.
  6. Seal and set in the refrigerator for later use.
  7. When the pork can be shredded with a fork, drain the cooking liquid and shred the pork.
  8. Pour the chile sauce over the pork and stir to coat.
  9. Cook for an additional 15-20 minutes before serving on warm tortillas with cabbage, radish and lime.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: