Chilorio aka Red Chile Pulled Pork from Sinaloa | Rick Bayless Taco Manual

Even though chilorio was a once-little-known regional specialty from the northwestern state of Sinaloa, for the last several years, I’ve found pouches and cans of the stuff at the grocery store near my Mexico City apartment. Traditional chilorio—the stuff you find in the markets around Culiacan—is drier than the canned stuff, which more resembles American pulled pork. Market vendors shredded cooked pork and cooked it down in pork fat with red chile, salt and a little vinegar as a way to preserve it. Truthfully, that’s my favorite. The flavors are a little more concentrated and exciting. So that’s my approach here. The orange juice, by the way, while not very traditional, comes from a Sinaloan recipe I came across four decades ago. I love the way it underscores the natural sweetness of the pork. As is common in states that border the U.S., people enjoy these tacos with corn or flour tortillas.

Check out my recipe👇🌮

[guitarraclasica]

As a northern Mexican I just have to comment, to all of you who don’t really know what chilorio is, because you have never heard of this word, make this dish. You can thank Rick later.

[Marielm]

I hope you realize what a treasure you are to us. I have one plate at a time and have used it forever. These videos the last few years have brought joy and great food to my family.

[GreenWitch]

Orange juice is not unheard of. I use it in my pot roast with potatoes & carrots. I love the added sweetness it brings.

[RoninDosho]

As luck would have it, I have some pasture raised pork. And now I have a recipe! Thanks Rick.

[MyMuse]

I grew up near Ave. Universidad in Colonia del Valle. I recall the street car era.

[normannelson]

Excellent! The chilorio from Sinaloa is great with eggs in the morning 😊

[stevendreith]

I've made Chilorio before, without the browning and orange juice, and it was excellent. With your added steps I'm sure it's going to be more amazing. Thanks Rick for keeping me educated on regional Mexican cooking.

[healthdios]

I'm from central México and remember hearing about that chilorio tacos
My uncle traveled to Sinaloa in the late 80's and came home with stories of their cuisine and myself being a little boy in those days. I never had them until I was well into my late 20s.

I fell in love with that food, I'd would say my two favorite tacos are birria and chilorio and I gave up trying to figure out which ones I like best

Thanks for this recipe..!
I for sure will try take these tacos coming up soon.

[shelleydavis]

SO SO SO good. Thank you Rick!!!! Easy and so tasty. Whole family loved it.

[daphnepearce]

Wow. It's just impossible for me to keep up with all of these recipes....but I'm trying! This looks pretty easy to make and it kinda reminds me of a combination of al pastor and carnitas tacos. Yet another wonderful recipe I'll be writing down in my recipe book. Thanks Rick!

[shadowofzo]

This recipe has made me fall in love with cooking. Thank you so much!

[thomascoons]

I actually made the tacos today for dinner and they turned out great.

[twhdvm]

Every time I smoke a pork butt I freeze the leftover meat in 1 pound batches. It’s a very versatile meat. I just found a new way to make tacos with it!

[chrislamb]

Followed your recipe and video yesterday... Wow!!! Amazing!!! Thank you!!!

[irenehuereca]

Hay un producto la chata que tiene 50 años de tener el chilorio enlatado en México y ahora en algunas partes de Estados Unidos y otros productos 😋😋😋😋😋 🥰🥰🥰🥰🥰🇲🇽🇲🇽🇲🇽🇲🇽

[irenehuereca]

La chata tiene frijoles, tamales, tamales burritos. Salchichas y otros productos muy ricos 😋😋😋😋😋🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽

[benwagoner]

This looks amazing!!! I can’t wait to try it!

[randymanson]

I'm a huge sports fan yet I'm subscribed to this channel and not skip's..go figure

[mikekimmen]

You are the best Rick. Love your style on your videos.

[bobcaldwell]

Well, I know what I'm making this weekend. My only problem with this video is I can only hit like once. I have everything to make this on hand, including the roasted tomatillo arbol salsa.

A tip for those like me that live in the woods and run their stove off a propane tank, bring your dutch oven to a simmer, then move it to a 225 oven with the lid slightly ajar. You will have to cook a bit longer and possibly add a little liquid, but it saves a lot of propane