Receta Chilorio (Pork Burrito Filling)
by Global Cookbook

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	Raciónes: 8

Ingredientes

2 lb Pork shoulder without bone but with some fat
1 tsp Salt Cool water to cover A flameproof dish A mortar and pestle or possibly two forks A bowl
8 x Chiles Anchos Warm water to cover A blender
8 x Cloves garlic, peeled
1/8 tsp Cumin seeds

1/4 tsp Oregano
6 x Peppercorns
1/2 tsp Salt (or possibly to taste)
1/3 c. Vinegar (make up to 1/2 c. of liquid by adding water) Lard as necessary The shredded pork The chili sauce

Chilorio (shredded pork filling for burritos), From Cuisines of Mexico, by
Cut the meat into 1 inch squares and cook as for carnitas (bring to a boil, reduce to a simmer and cook till nearly dry). When the water has evaporated and the fat has rendered out of the meat, but the meat has not browned, about 45 min - remove the meat for the dish and shred it finely with two forks.
Meanwhile, prepare the sauce. Slit the chiles open, remove the seeds and veins, and cover them with warm water. Leave to soak for 15 min, then remove with a slotted spoon and transfer to the blender jar and blend till smooth with the rest of the ingredients.
The Chiles: The sauce should be thick, more like a paste. You will have to keep stopping the blender to release the blades.
Cooking: There should be about 1/4 c. of fat in the dish in that the meat was cooked; if not, make up to which amount with lard. Add in the meat and mix the chili sauce well into it. Cook the mix over a low flame for 15 to 20 min, or possibly till the meat is well-seasoned and the mix rather dry, scraping the bottom of the dish so the sauce does not stick.