Chilorio Sinaloense — Sinaloa Slow-Cooked Shredded Pork

Instructions

1. Place the pork in a pot with enough water to cover. Add salt, bring to a boil and skim any foam. Reduce to a simmer and cook for 60–75 minutes until the pork is completely tender. Reserve 300 ml of the cooking broth. Cool the pork slightly, then shred it finely with two forks or by hand.
2. Toast the guajillo and ancho chillies in a dry pan for 30 seconds per side. Soak in hot water for 15 minutes until rehydrated. Drain.
3. Blend the soaked chillies with the garlic, vinegar, oregano, cumin, black pepper and 150 ml of the reserved pork broth until completely smooth.
4. Heat the lard in a large, wide frying pan over medium-high heat. Add the shredded pork and fry for 5 minutes, stirring, until beginning to crisp on the edges.
5. Pour the chilli purée over the pork. Stir well to coat completely. The mixture will sizzle and splatter vigorously.
6. Cook over medium heat, stirring frequently, for 20–25 minutes until the sauce is completely absorbed and the pork is frying in its own fat, becoming slightly crispy and deeply flavoured. Season with salt.
7. Serve piled into warm corn tortillas with pickled onion, avocado and lime, or alongside scrambled eggs for a traditional Sinaloa breakfast.

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