This Chilorio Recipe is the ultimate comfort dish from northern Mexico. Flavorful shredded pork braised in a chile sauce and perfect to serve on tacos, burritos, and quesadillas!

Chilorio is a traditional Mexican dish that originated in the state of Sinaloa. It is made from pork that first is slow-cooked, shredded, fried, and then braised in a flavorful adobo sauce.

This braised pork dish is used mostly to stuff in burritos and tacos, but can also be served as a main dish with a side of frijoles puercos and traditional tortillas de harina.

According to historical data, Chilorio has pre-Hispanic origins, and it was originally cooked with wild boar meat, porcupine meat, and even armadillo, always including chili. With the conquest, it was transformed into a different dish by using pork and adding other seasonings.

Chilorio served on a bowl and some Mexican chiles scattered around.


  • Pork: Pork shoulder or pork butt works perfectly for this recipe.
  • Chiles: You can use guajillo chiles, pasilla and ancho chiles to make the sauce used in this recipe. A combination of two or three of those chiles works fine.
  • Vinegar: Use white vinegar or apple cider vinegar.
  • Herbs & spices: Cumin seeds, black peppercorns, bay leaves, and garlic cloves adds hearty flavors to this recipe.
  • Lard: Or your favorite vegetable oil.
  • Salt: To taste.

How To Make Chilorio

This is a visual overview of the easy steps to make this authentic recipe. See the detailed list of ingredients and instructions in the printable recipe card below.

Step 1: Cook the pork

Place the pork meat in a braising pan. Add enough water to cover for about 2 inches (5cm), and then add salt and bay leaves.

Bring to a boil, cover the pan, and set the heat to medium-low.

Pork meat in a pot with water, salt, and bay leaves.

Allow to simmer until the meat is nicely tender, this will take from 45 minutes to 1 hour.

TOP TIP: Make sure the pork meat is always covered with liquid, if needed, add more water. You’ll need 1 1/2 cups of the remaining cooking water to make the sauce later.

Cooked pork meat for chilorio recipe.

Remove the meat from the pan and allow it to slightly cool down.

Shred the meat it while is still warm using your hands, 2 forks, or an electric mixer (read notes below).

Shredded pork meat on a deep plate.

Step 2: Make the chile sauce

  • Clean the chilies removing the stem and seeds, then place them in a bowl.
  • Pour over hot water to cover them and let them soak for 10 minutes.
  • Transfer chilies to a blender and add garlic, bay leaves, oregano, cumin seeds, a bit of salt, and peppercorns.
  • Pour in the vinegar and 1 1/2 cup of the cooking water.
  • Blend for a couple of minutes or until you will have a smooth sauce.
Chile adobo sauce for chilorio on a blender.

Step 3: Make the stew

In a medium cooking pan heat the lard over medium-high heat. Add shredded meat and fry for about 5 minutes while stirring constantly.

The meat should develop a slightly crisp texture.

Fried shredded pork meat in a pan.

Pour over the chili sauce, mix well, and let it simmer, uncovered, for 10 minutes or until you’ll see there’s almost no liquid left.

Adjust salt to taste, turn off the heat, and serve as suggested below, or store for later.

Expert Tips & Notes

  • For the best flavor, use pork cuts with some fat on them. Use high-quality pork shoulder or pork butt. Choose fresh, well-marbled meat for the best results.
  • Allow the meat to cook until is nicely tender. This is the key to shredding it with the minimum effort and getting the right texture of this dish.
  • To speed up things, shred the meat using an electric mixer, just place the meat in a bowl and use the mixer at low speed until nicely shredded.
  • The right texture of the authentic dish is almost dry, so allow the sauce to evaporate the liquid very well. Cook everything uncovered until the sauce thickens and becomes more concentrated.
  • Some recipes make use of orange juice, but the authentic recipe from Sinaloa is made with vinegar.

How To Eat

For an authentic Mexican eating experience, you can eat chilorio stuffed in burritos or gorditas.

Or you can also make tacos or tostadas with homemade corn tortillas and add toppings like diced onion, chopped cilantro, and salsa.

Try this delicious stew stuffed in bolillo rolls with some pickled onions and pico de gallo salsa.

Or, serve as a main with refried beans on the side, or this aromatic arroz blanco. Place some warm flour tortillas on the table and dig in!

Mexican chilorio in a bowl.

How To Store And Reheat

This Chilorio de puerco recipe lasts for up to 5 days in the refrigerator stored in an airtight container. Or you can also freeze it for up to 3 months.

Before storing, allow the leftovers to reach room temperature then divide them into resealable bags or containers for easier uses. Don’t forget to add the date of preparation to keep track of the dish’s freshness.

TIP: Leftovers can be also used to make other dishes like tamales rojos or fried quesadillas. So it’s worth making a double batch for those busy days.

For reheating, place the leftovers in a pan and reheat on the stove over medium heat stirring constantly. Or reheat in the microwave in 1-minute intervals.

Chilorio in a resealable bag labeled and ready to freeze.


Whether you’re a fan of spicy food or simply looking to try something new, chilorio promises a delicious and satisfying culinary adventure. Those below are the reasons why you should try this recipe…

Authenticity: Unquestionably Mexican, this recipe stays true to tradition with its use of lard, aromatic spices, and dried chilies, providing an authentic taste of Mexico’s culinary heritage.

Flavor: The key to its wonderful flavor lies in careful cooking and the choice authentic ingredients like Mexican chiles and lard that ensures a mouthwatering experience. It is savory, slightly tangy, and spiced to perfection.

Versatiliy: The shredded meat serves as a delectable canvas for a myriad of flavorful creations. From tacos, to burritos, to tortas (Mexican sandwiches). Once you uncover its secrets, you’ll find yourself keeping a stash in your fridge almost every week.


What is the difference between chilorio and carnitas?

While both recipes are popularly named as Mexican pulled pork, the difference between chilorio and carnitas is that the former is a spicy pork dish from Sinaloa, shredded and fried, then braised in a flavorful chile sauce. While carnitas, from Michoacán, involves frying large pork chunks until tender with a crispy exterior.

While both recipes use pork as the main ingredient, their preparation and regional influences make them unique culinary experiences.

What is the history of chilorio?

The history of chilorio can be traced back to the state of Sinaloa in northwestern Mexico. The dish is believed to have originated among the Yoreme people and has deep roots in the culinary heritage of Sinaloa.
The name “chilorio” itself is a combination of two words: “chile,” which refers to chili peppers, and “yoreme,” reflectings the significant influence of the Yoreme culture on the development of the dish.

More Mexican Pork Recipes

Hungry for authentic recipes that will transport your taste buds to the streets of Mexico? Look no further! Follow our Mexican blog on Facebook, Pinterest, YouTube, and Instagram for a treasure trove of delicious, tried-and-tested recipes that celebrate the rich culinary heritage of Mexico.

Authentic Chilorio recipe from Sinaloa.

Authentic Chilorio Recipe

Chilorio is a scrumptious northern Mexican dish made with shredded pork simmered in a delicious chili sauce with spices.
prep 15 minutes
cook 50 minutes
total 1 hour 5 minutes


For the meat

  • 2.2 lb pork shoulder (cut into small cubes)
  • 1 bay leaf
  • water (as needed)
  • cup lard

For the sauce

  • 5 guajillo chilies
  • 1 ancho chili
  • 1 ½ cups cooking water (from cooking the pork)
  • ¼ cup white vinegar
  • 1 Tbsp dried oregano
  • ½ tsp cumin seeds
  • 4 garlic cloves (peeled)
  • 1 tsp black peppercorns
  • salt (to taste)


Cook & shred the meat

  • Place the pork meat, bay leaf, and a good pinch of salt into a pot.
  • Cover with 2 inches/5 cm of water and bring to a simmer.
  • Cook the meat over medium-low heat until nicely tender (45-60minutes)
  • Remove meat from the pan and shredded it with two forks or with an electric mixer.

Make the sauce

  • Clean the chilies and place them in a bowl, cover them with hot water, and let them soak for 10 minutes.
  • Transfer chiles to a blender, add garlic, bay leaf, oregano, cumin, a bit of salt, and peppercorns.
  • Pour in vinegar and 1 ½ cups of the cooking water. Blend until you’ll have a smooth sauce.

Make the chilorio

  • In a medium pan melt lard over medium heat.
  • Add shredded pork and fry until nicely crispy while stirring constantly (about 5 minutes).
  • Pour over the chile sauce, mix well, and let it simmer, uncovered, for 10 minutes or until you’ll see there’s almost no liquid left.
  • Adjust with salt if needed and turn off the heat. Serve or store for later.


  • Allow the meat to cook until almost falls apart. This is the key to shredding it with the minimum effort and getting the right texture of this dish.
  • To speed up things, shred the meat using an electric mixer, just place the meat in a bowl and use the mixer at low speed until nicely shredded.
  • The right texture of this dish is almost dry, so allow the sauce to evaporate the liquid very well.
  • Some recipes make use of orange juice, but the authentic recipe from Sinaloa is made with vinegar.
Nutrition Information
Serving: 1 serving | Calories: 291kcal | Carbohydrates: 8g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 68mg | Sodium: 88mg | Potassium: 554mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2662IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg
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Recipe Rating


  1. 5 stars
    Chilorio is my comfort food go-to! The shredded pork in that spicy sauce is a taste of home, perfect for tacos and burritos. A must-try recipe!

    1. Try the cool Chile company or the South Devon Chilli farm for Guajillo chillies. They really aren’t very hot and Ancho chillies are even milder so you can taste the flavours of the chilli rather than just its heat.
      My Mum is not the world chilli champion to say the least but I’ve made the minced beef “Chilli con Carne” using Guajillo and Ancho chillies for the family and there were no complaints or streaming eyes and noses.
      I hope you try the Chilorio recipe. Google the companies I mentioned for the chillies, it is worth getting them.

  2. 5 stars
    Chilorio was a taste of Sinaloa’s culinary heritage! The tender, marinated pork, infused with rich, smoky flavors, transported me to the vibrant streets of the region. An authentic dish that captures the essence of Sinaloa’s culinary traditions. A recipe I’ll be making again and again!

  3. 5 stars
    OMG, just tried this chilorio recipe, and it’s 🌶️🔥 The tender shredded pork soaked in that rich, tangy, and smoky chile sauce is pure heaven. 🤤 Perfect for tacos, burritos, or simply with some rice and beans. You’ve got to give it a shot, trust me, your taste buds will thank you! 😋👌

  4. 5 stars
    This was total comfort food. The flavours were incredible and the meat was just just melt in your mouth.

  5. 5 stars
    I love the authentic recipes you share! This Chilorio has the most incredible flavor, and we loved it in burritos last night. Going to make nachos with leftovers today!

  6. 5 stars
    I made your chilorio recipe back when you posted it the first time in FB and to this days I can say that it never disappoints! It’s so flavorful and made with authentic ingredients. The photos doesn’t make justice of how delicious and hearty this mexican recipe is. Thank you!

  7. 5 stars
    I tried making Chilorio with your recipe and it turned out so good! My family loves it so much, it’s very flavorful and spicy. Perfect for taco nights!