Chilorio Recipe

The Mexican state of Sinaloa, on Mexico's west coast, facing lower Baja across the Gulf of California, is known to some as the birthplace of such notables as the great ranchera singer and actress Lola Beltrán, or maybe of the onetime LA Dodgers pitching ace Antonio Osuna. More to the point for The Daily Meal, it was also the birthplace of chilorio — an addictive pork dish perhaps best described as carnitas in an aromatic chile sauce. Chilorio makes a great filling for tacos or enchiladas, but it's also good by itself, maybe with some rice and a little salad on the side. Like most long-cooked meat dishes, chilorio tastes better reheated the second day.