This hearty and flavorful Mexican Pork with Red Chili Sauce brings authentic flavors straight from my time living in Puebla, Mexico. Rich, tender shredded pork combined with a deeply flavored homemade red chili sauce creates the perfect filling for tamales, tacos, burritos and so much more. The slow-cooked pork practically melts in your mouth while the sauce adds that perfect kick of Mexican spice that’ll have you coming back for seconds!
Why You’ll Love This Pork with Red Chili Sauce
- Fall-apart tender meat from slow cooking
- Rich, authentic Mexican flavors from dried chiles
- Make-ahead friendly – perfect for meal prep
- Versatile filling for multiple Mexican dishes
- Simple slow cooker method – just set it and forget it
- Perfectly spiced (not too hot!)
- Creates enough for multiple meals
- Freezes beautifully for later use
You know those recipes that just transport you somewhere special? This is definitely one of them! Every time I make this, the amazing aroma of the simmering chili sauce takes me right back to those sunny mornings in Puebla, watching my neighbor María carefully toast dried chiles for her famous tamales. The secret here is using dried California chiles – they provide that perfect balance of deep flavor without overwhelming heat. And trust me, once you try this homemade version, those store-bought packets will never taste the same!
What makes this recipe truly special is how the pork slowly cooks until it’s melt-in-your-mouth tender, then gets bathed in that velvety, rich red chili sauce. The sauce itself is a beautiful blend of toasted chiles, warm spices, and aromatics that create layers of flavor you just can’t get from a can. Whether you’re stuffing tamales, filling burritos, or topping tostadas, this versatile meat will become your new Mexican food staple!
Ingredients You’ll Need
Let me walk you through everything you need to make this incredible Mexican pork dish! Each ingredient plays a special role in building those authentic flavors I fell in love with in Puebla.
For the Pork:
- Pork Shoulder or Butt (1½ lbs) – This cut is perfect for slow cooking! It has just the right amount of fat marbling that melts away during cooking, keeping our meat tender and juicy. If you can’t find shoulder, pork butt works beautifully too.
- Aromatics – We’re using a classic combo of onion, garlic, and bay leaves. These create our flavor foundation and infuse the meat as it cooks. The onions also help keep the meat moist during the long cooking process.
- Spice Blend – My tried-and-true mixture of oregano, cumin, and chili powder adds that authentic Mexican warmth without overwhelming heat. Trust me, these proportions are perfect after many test batches!
For the Red Chili Sauce:
- Dried California Chiles – These are the star of our sauce! They offer a beautiful deep red color and mild-medium heat level. Can’t find them? Guajillo chiles make a great substitute.
- Reserved Pork Broth – Don’t toss that cooking liquid! It’s liquid gold, packed with flavor that enriches our sauce.
- Roux Base – A simple flour and oil roux helps thicken our sauce to the perfect consistency for clinging to the meat.
Success Tips for Perfect Results
- Handle those chiles with care! Always wear gloves when working with dried chiles. I learned this the hard way – one touch of my eye after seeding chiles and… well, let’s just say it wasn’t pleasant!
- Don’t rush the sauce. Let those chiles simmer their full 20 minutes. This softens them properly and releases their deepest flavors. I’ve tested shorter times and the results just aren’t the same.
- Strain with patience. When straining your blended sauce, use the back of a spoon to press through as much goodness as possible. Those little bits contain tons of flavor!
- Save that broth! Always reserve more cooking liquid than you think you’ll need. It’s perfect for adjusting sauce consistency and can be frozen for future Mexican recipes.
Remember, authentic Mexican cooking is all about patience and letting those flavors develop. Trust me, your kitchen will smell amazing and the end result will be so worth it!
Step-by-Step Instructions
Let me walk you through making this incredible Mexican pork dish! After countless batches perfecting this recipe, I’ve got all the tips and tricks to help you achieve that authentic flavor I learned to love in Puebla.
For the Pork:
- Prep Your Slow Cooker: Layer your chopped onions on the bottom – this creates a flavor-packed cushion for our pork to rest on. Place your pork roast on top.
- Season: Sprinkle your spice mixture evenly over the meat. Don’t be shy here! Add bay leaves and garlic, then pour in just enough water to cover the pork. Trust me, this will create the most incredible broth.
- Cook Low and Slow: Set your slow cooker to LOW and let it work its magic for 8 hours. Your kitchen will smell amazing! The meat is ready when it easily shreds with two forks.
- Shred and Reserve: Remove the pork, shred it (it should practically fall apart!), and don’t forget to save that precious cooking liquid!
For the Red Chili Sauce:
- Prep Chiles: Put those rubber gloves on! Remove stems and seeds from your dried chiles while rinsing under cool water. This is where the magic starts!
- Simmer: Place cleaned chiles in a saucepan with 2 cups of that golden reserved broth. Let them simmer uncovered for 20 minutes until they’re soft and pliable.
- Blend: Transfer everything to your blender, add your spices and garlic, then blend until silky smooth. The aroma will be incredible!
- Make the Roux: In the same pan, heat your oil, add flour, and cook for 1 minute. This will give your sauce that perfect, clingy consistency.
- Finish the Sauce: Strain your blended chile mixture into the roux (pressing well to extract all that flavor!), then simmer for 10 minutes until it’s thickened beautifully.
Recipe Variations & Serving Ideas
This versatile pork can be used in so many delicious ways! Here are my favorite serving suggestions:
- Traditional Tamales: Layer the meat into corn masa for authentic Mexican tamales – my absolute favorite way to use this filling!
- Quick Weeknight Meals:
- Stuff into warm flour tortillas for the best burritos
- Pile onto crispy tostadas with fresh lettuce and crema
- Layer into enchiladas with extra sauce and cheese
- Modern Twists:
- Top a Mexican-inspired salad bowl
- Fill quesadillas with pork and Oaxaca cheese
- Create amazing nachos with chips, cheese, and all your favorite toppings
Remember, the flavors get even better the next day, so don’t hesitate to make a big batch!
FAQs & Final Thoughts
Absolutely! This pork actually tastes even better the next day as the flavors continue to develop. You can make it up to 3 days ahead and store it in an airtight container in the refrigerator. For longer storage, freeze portions for up to 3 months.
Guajillo chiles make the perfect substitute – they have a similar mild heat level and beautiful red color. In a pinch, you can also use New Mexico chiles or even Ancho chiles, though the flavor profile will be slightly different.
Not at all! California chiles provide more flavor than heat. The sauce has a warm, rich taste with just a gentle kick. If you’re worried about heat, start with fewer chiles – you can always add more to taste.
Yes! Cook the pork on high pressure for 45 minutes with a natural release. The meat should be just as tender and shreddable as the slow cooker version.
Final Thoughts
Oh my goodness, friends – this recipe brings back such sweet memories of my time in Mexico, and I just know you’re going to love it as much as I do! The tender, shreddable pork combined with that rich, deeply flavored red chili sauce is pure magic. Whether you’re making tamales for a special occasion or just want to fill your freezer with the most amazing taco meat, this recipe won’t let you down.
Remember to save that gorgeous cooking liquid – it’s packed with flavor and perfect for other Mexican recipes. And don’t skip those rubber gloves when handling the chiles (trust me on this one!). I’d love to hear how this recipe turns out in your kitchen – snap a photo and tag me on social media! And if you love this as much as we do, be sure to check out my other Mexican-inspired recipes. ¡Buen provecho!
Shredded Pork with Red Chili Sauce
Equipment
- Slow Cooker
- saucepan
- Blender
Ingredients
- 1 1/2 pounds pork loin shoulder or butt
- 1 large onion chopped
- 1 bay leaves
- 2 cloves garlic
- 1/2 teaspoon Dried oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 dried california chile pods
- 2 cups reserved pork broth
- 1 teaspoon Dried oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 2 cloves garlic
- 1 Tablespoon oil (vegetable or canola oil)
- 1 Tablespoon all-purpose flour
- 1/4 teaspoon salt
Instructions
- Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker. Cover the pork with water and cook on LOW for 8 hours or overnight.
- Drain the pork, reserving the broth. Shred the meat.
- Remove the stems and seeds from the dried chiles while rinsing them under cold water. Place chiles in a saucepan with 2 cups of broth from the cooked pork. Simmer, uncovered, for 20 minutes, then remove from heat.
- Transfer the chiles and broth to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside.
- In the same saucepan you used to cook the chiles, add oil and cook over medium heat. Add flour and salt and stir for 1 minute.
- Strain the chili sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes, then add the sauce to the shredded pork.
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