Ingredients
Units
Scale
For the Birria Sauce:
- 6 dried guajillo chile peppers, seeded
- 7-8 oz canned Fire-Roasted Diced Tomatoes
- 1 tbsp apple cider vinegar
- 2 cloves garlic
- 1 tsp black pepper
- 1/8 tsp ground cloves
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cumin
- 1/8 tsp thyme
- 1/8 tsp oregano
- 1/8 tsp marjoram
For the Pork:
- 2-3 lbs boneless pork butt, cut into 3-4 sections
- 1 tbsp cooking oil
- salt and pepper
Instructions
- Preheat the oven to 325 degrees F.
- Boil 6 cups of water and pour the boiling water over the dried guajillo peppers. Let sit for 5-10 minutes or until peppers have softened.
- While peppers are soaking, rinse and pat dry the pork with paper towels. Season the chunks of pork well with salt and pepper.
- Heat the oil in a Dutch oven over medium-high heat. Add the pork and cook for 3-4 minutes or until starting to brown. Flip the pork and cook for 3-4 additional minutes. Remove pan from heat.
- Remove the peppers from the water (reserving the water) and place the softened peppers, tomatoes, vinegar, garlic, black pepper, cloves, cinnamon, cumin, thyme, marjoram, and oregano into a blender. Blend until smooth. Add approximately 2-3 tablespoons of the reserved pepper cooking water to thin the sauce. Blend again until smooth.
- Pour the sauce over the meat in the Dutch oven, turning to coat the pork to completely cover it in the sauce. Cover with a lid.
- Place the pork in the preheated oven for 1 hour. Remove the lid and bake, uncovered, until the sauce begins to thicken, about 30 minutes. Remove from the oven and allow to rest for 10 minutes.
- Shred the pork using 2 forks and then stir the pork the sauce to combine.
Notes
- see post for slow cooker and pressure cooker instructions
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Meals
- Method: Oven, Instant Pot, Pressure Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving (6 oz)
- Calories: 203
- Sugar: 1
- Fat: 10
- Carbohydrates: 3
- Fiber: 1
- Protein: 25
