Name: Chilorio
Prep time: 15 min
Cook time: 70 min
Ingredients: 3 pounds boneless pork butt, shoulder or loin ((with some fat on!) cut into 2" chunks, or substitute with chicken); 1 1/4 cup orange juice (preferably freshly squeezed ); 1 1/4 cup water; 1 teaspoon kosher or sea salt; 5 (about 55 grams) dried ancho chiles (tops and seeds removed); 1 1/2 cup of the chile soaking liquid (see below); 1/2 cup roughly chopped white onion; 4 garlic cloves (peeled); 1/2 cup fresh parsley leaves; 1 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1/4 teaspoon ground black pepper (or more to taste); 2/3 cup cider vinegar or distilled white vinegar; 3 tablespoons corn oil; 1/4 teaspoon kosher or sea salt (or more to taste); Flour tortillas (warmed, optional)