Pork Mochimos

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Mochimos—salty pork (or often beef) cooked to fine shreds and tossed with fresh chiles and onion—are a new-to-me delight. It’s a simple process, but it does require a bit of evening work at the stove, and some measure of kitchen confidence: The tender braised pork will stick to the skillet and turn golden as you stir and scrape it, and you have to trust that this is what should happen and that this is how the dish becomes something other and greater than plain sautéed meat. Embrace the Maillard reaction and the not-nonstick cookware that makes it work most efficiently.

If you have leftover mochimos (it freezes and reheats very well), it’s great in burritos with soft beans or just pinched into a simple fried rice. I often make mochimos with leftovers from the Basic “Roast” Pork recipe.


  • 3 pounds (1.4 kg) pork shoulder, cut into 1-inch (2.5-cm) chunks
  • 2 teaspoons ancho chile powder (optional)
  • ½ teaspoon ground cayenne (optional)
  • 1 teaspoon salt, or more to taste
  • 1 to 2 serrano chiles
  • ½ onion
  • Corn tortillas, warmed



Put the pork in the slow cooker and toss it with the chile powder and cayenne, if using, and the salt. Pour in ½ cup (120 ml) water. Cover and cook on low for 8 hours.

Morning or Evening

Thinly slice the chiles and onion. If doing this in the morning, put them in a container together and refrigerate.


Place a large skillet or sauté pan over medium-high heat. Using a slotted spoon, transfer half of the pork to the hot skillet and cook—turning and shredding the meat, and scraping the pan when it sticks (which is okay)—until the meat is deeply browned and crisp and most of it is in fine threads, 10 to 12 minutes. Transfer to a large bowl and repeat with the remaining pork. Toss the chile and onion slices with the warm pork, sprinkle with more salt, if needed, and serve.