Shredded Pork in Ancho Orange Sauce Chilorio from Patis Mexican Table

Ingredients

• 3 pounds boneless pork butt (shoulder) or loin, preferably with some fat, cut into 2-inch chunks
• 1 1/4 cups freshly squeezed orange juice
• 1 1/4 cups water
• 1 1/4 teaspoons kosher or coarse sea salt, or more to taste
• 4 ancho chiles (2 ounces), rinsed, stemmed, and seeded
• 1/2 cup coarsely chopped white onion
• 4 garlic cloves
• 1/2 cup chopped fresh Italian parsley
• 1 teaspoon dried oregano, preferably Mexican
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2/3 cup apple cider vinegar
• 3 tablespoons vegetable oil
• 16 flour tortillas, warmed

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