Chileajo figures prominently at weddings in the Isthmus of Tehuantepec. It is customary for the bride’s family to make up a big batch and send it to the groom’s family. In Oaxaca the sauce would ordinarily be served with plain shredded chicken or pork. I sometimes use this roast-pork variation. Feel free to try other main-dish sauces with pork cooked in the same way.