Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by rehydrating the 4 dried ancho chiles and 2 dried guajillo chiles in hot water for 20 minutes until softened, then drain them.

2. 2

   Blend the rehydrated chiles with 1 cup fresh orange juice, 0.5 cup white vinegar, 6 peeled garlic cloves, 2 whole star anise pods, 1 tablespoon ground cumin, 2 teaspoons dried Mexican oregano, 2 teaspoons sea salt, and 1 teaspoon black pepper until a smooth marinade forms.

3. 3

   Place the 2 kilograms of pork shoulder in a large non-reactive dish, pour the chile marinade over the meat, ensuring it is fully coated, cover, and refrigerate for a minimum of 8 hours, or preferably overnight.

4. 4

   Preheat your smoker to 250°F (120°C) with a mild wood such as apple or pecan, then place the marinated pork directly on the grates and smoke for 5-6 hours, or until an internal temperature of 200°F (93°C) is reached and the pork is fall-apart tender.

5. 5

   While the pork is smoking, simmer the remaining 1 whole star anise pod with 0.25 cup honey and an additional 0.25 cup fresh orange juice in a small saucepan over medium heat for 10 minutes, reducing it to a thick, glossy glaze.

6. 6

   Once the smoked pork is cooked, carefully remove it from the smoker, let it rest for 15 minutes, then shred the meat using two forks and discard any excess fat or bone.

7. 7

   Toss the shredded pork with the prepared star anise-orange glaze to coat evenly, ensuring every piece absorbs the sweet and smoky flavor.

8. 8

   Serve the Smoked Ancho Pork with Star Anise-Orange Glaze immediately alongside thinly sliced 1 large white onion, 0.5 cup chopped fresh cilantro, and warm 12 corn tortillas for making tacos.