Chilito Braised Pork

Chilito Braised Pork is slow-cooked perfection - rich, tender pork that falls apart under your fork, wrapped in layers of smoky heat and bright spice from Chilito.

This dish hits that sweet spot between comfort food and flavor explosion. It’s cozy enough for a Sunday dinner, but bold enough to steal the spotlight at your next taco night.

And as always, every drop of Chilito Hot Sauce in this recipe helps rescue dogs through our partners The Sato Project and Border Tails Rescue. So when your kitchen smells this good, know you’re doing good too. 🐾❤️

Classic braised pork gets a spicy upgrade thanks to Chilito. The sauce adds depth, tang, and that signature slow-building heat that makes each bite addictive. A touch of citrus and garlic balances it all out, creating a sauce that’s both comforting and bright.

Perfect for:

• Tacos 
• Rice bowls
• Sandwiches
• Meal prep

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: ~3¼ hours

Ingredients:

• 3–4 lbs pork shoulder (aka pork butt), cut into large chunks
• 1 ½ tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup chicken broth (or water)
• ½ cup Chilito Hot Sauce (adjust to taste)
• 2 tbsp tomato paste
• Juice of 1 orange (about ¼ cup)
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Optional: 1 tbsp brown sugar (for balance, if your sauce leans extra spicy)

Directions:

1. Season + Sear
   Pat the pork dry and season with salt and pepper. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear pork pieces on all sides until golden brown (about 8–10 minutes total). Transfer to a plate.
2. Build the Base
   In the same pot, add onion and cook until softened, about 5 minutes. Stir in garlic, tomato paste, paprika, and cumin — cook 1 minute more until fragrant.
3. Deglaze the Pot
   Add Chilito Hot Sauce, orange juice, vinegar, and chicken broth. Scrape up the brown bits from the bottom — that’s pure flavor.
4. Braise Low + Slow
   Return the pork (and any juices) to the pot. Bring to a gentle simmer, cover, and transfer to a 325°F oven for about 2½ to 3 hours — until the pork is fall-apart tender.
5. Shred + Sauce It Up
   Remove the pork and shred it with two forks. Simmer the remaining liquid on the stove for 5–10 minutes to thicken, then toss the meat back in to coat. Taste and adjust seasoning or spice.

Serve It Up

• Pile it on warm tortillas with cilantro, pickled onions, and lime.

• Spoon it over rice or polenta for a cozy bowl.

• Stuff it into sliders or buns for the ultimate game-day sandwich.