Chilorio (Pork Burrito Filling)
| Yield: | 8 Servings |
| Categories: | Meat |
| 2 | lb | Pork shoulder without bone but with some fat |
| 1 | ts | Salt |
| Cold water to cover | ||
| A flameproof dish | ||
| A mortar and pestle or two forks | ||
| SAUCE | ||
| A bowl | ||
| 8 | Chiles Anchos | |
| Hot water to cover | ||
| A blender | ||
| THE CHILES | ||
| 8 | Cloves garlic; peeled | |
| 1/8 | ts | Cumin seeds |
| 1/4 | ts | Oregano |
| 6 | Peppercorns | |
| 1/2 | ts | Salt (or to taste) |
| 1/3 | c | Vinegar (make up to 1/2 cup of liquid by adding water) |
| COOKING | ||
| Lard as necessary | ||
| The shredded pork | ||
| The chili sauce |
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