Chilorio Tacos



  • 1 1/2pounds pounds boneless pork shoulder (may be called Boston butt or pork for stew), trimmed of all extraneous fat, cut into 1-inch cubes
  • 1cup fresh orange juice
  • 4 medium (2 ounces total) dried ancho chiles, stemmed, seeded and torn into large pieces
  • 4garlic cloves garlic cloves, peeled and roughly chopped
  • 1teaspoon oregano, preferably Mexican oregano
  • 1/2teaspoon black pepper, preferably freshly ground
  • 1/4teaspoon cumin, preferably freshly ground
  • 2tablespoons cider vinegar
  • Salt
  • 1 1/2tablespoons vegetable oil or rich-tasting lard
  • 12 warm corn tortillas


In a blender, combine the orange juice, ancho chile, garlic, oregano, black pepper, cumin, vinegar and 1 ½ teaspoons salt. Blend until smooth. Spread the pork pieces over the bottom of a 6-quart slow cooker, then pour the chile mixture through a medium-mesh sieve over the meat. Cover and cook on high for 4 hours, until the meat is fall-apart tender.

Remove meat from the slow cooker, reserve liquid for enchiladas or another sauce. Use a fork and break apart pieces of the pork until all is shredded. Heat a skillet over medium high heat, add oil and place shredded pork into pan. Add 2 tablespoons of reserved liquid, cook for about 4-5 minutes, until pieces start to crisp and brown. Once you have a nice char, place on a warm tortilla and top with radish matchsticks, crispy onions and cilantro leaves and enjoy.


    1. can’t seem to locate recipe for “crispy onions”, as recommended in above recipe for chilorio tacos..typed those 2 words where appropriate; received drop-down menus sans recipe for the “crispy onions” ? can you help?

      Thank you.

      1. Hey Jim! The crispy onions can be purchased at most grocery stores, we didn’t make these particular ones. They are the kind that gets put on top of a green bean casserole or any casserole that you wish. 🙂 Let me know if you have any other questions!

        1. thanks for info re: purchase at store…perused internet…found some killer recipes for home made onion much better tasting than “store-bought”.
          On another item, Re: prepping chilies, I place them in pie tin then use propane torch to char them…..clean, fast and uniform charring…

  1. I always thought Chilorio was my grandmothers secret Pork meat invention. She always made it for special occasions . We loved it . We never got the recipe . She turns 94 this week . Now I will surprise her with my own Chilorio , Thanks to your recipe

    1. Hi Frank,
      Yes you can! I haven’t done this recipe in the pressure cooker so I can’t tell you an exact time but I would shoot for 45-60 minutes cook time. If the meat doesn’t come out tender, cook for another 30 minutes. Let us know how it turns out!

  2. This looks great! Rick mentioned that you can save most of the remaining sauce for tomorrow’s enchiladas. What kind of enchiladas did he have in mind for this kind of sauce? Is there a enchilada recipe on the website that you can suggest, where we could just swap out the left over sauce and it would work well? Thank for this recipe and all of the other wonderful recipes. I cook just about any ethnic food I can, but I cook more inspired from Mexico than any other region because of Rick.

  3. I have made an Layered Encilada casserole with the left over sauce! Sauce meat cheese 2-3 times finishing with the cheese in the oven til cheese is bubbling at about 350! 1/2 hour

  4. Sure one cup of orange juice was enough? I followed the recipe and didn’t have any juice left and all the meat was chard. It was perfectly cooked wouldn’t even think about trying to put it in the skillet

    1. Hi Jerry, each slow-cooker is a little different, so yours might have cooked a little bit hotter. Next time I would add a little more liquid. Good Luck!

  5. When I made this dish I had absolutely no sauce in the slow cooker when it was done cooking and my pork was starting to have burnt marinate on it. I slow cooked the meat for 4 hours on high and made the adobo exactly the way you told me to. Should I next time add a 1/2 or extra cup of orange juice? Any help would be much appreciated.

    1. Hi Jerry, I would add some water to the bottom of the slow cooker, about 3/4 of a cup. That should do the trick! 🙂

  6. No slow cooker here, kitchen is too small. Have a cast iron Dutch oven. Any chance of changing cooking to stovetop or oven?

    1. Hi Charley-Yes, you can cook this recipe in a Dutch oven (covered) in your oven, I would check your meat after 3 hours to see if you need more time.

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