StewsMedium

Mochomos (Crispy Shredded Pork)

Name: Mochomos (Crispy Shredded Pork)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Cuisine: Mexican
Ingredients: 1000 g Pork loin; 4 tbsp Pork lard (o Oil); 1 White onion; 4 cloves Garlic; 2 Bay leaves; 5 Black pepper en grano; 8 Flour Tortillas grandes; 1 tbsp Salt

110 min (20 prep + 90 cook) Medium 6 servings Sonora

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 24 Mar 2026

Shredded pork fried until crispy, a classic from north-western Mexico.

About this recipe

Mochomos are a Sonoran dish of shredded pork fried until golden and crispy, served with guacamole, salsa and flour tortillas. The contrast between the crunchy exterior and juicy interior is their hallmark.

History & Origin

Mochomos originate from the state of Sonora in north-western Mexico. Their name comes from the Yaqui language, where 'mochomo' means leaf-cutter ant, a reference to the tiny pieces of shredded meat. The dish was born as a practical way to use pork cuts in the ranches of the Sonoran desert. The meat was simmered slowly in water with spices, then shredded and fried in lard until crisp - a method that also helped preserve it without refrigeration. Over time, mochomos became the favourite dish at family gatherings and fiestas across the north-west. They are traditionally served with large sobaquera flour tortillas, guacamole, beans and salsa. The technique of frying shredded meat spread into Sinaloa and Baja California Sur, spawning regional variations. Today mochomos are regarded as one of Sonora's gastronomic treasures, representing the ranch cookery of northern Mexico at its finest.

Estimated cost

£13.75

Total cost

£2.29

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

32g

Protein

18g

Carbohydrates

25g

Fat

Fibre

650mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the pork loin into large pieces. Place in a pot with water that it covers, the onion partida, garlic, bay leaf, pepper and salt.
2
Cook over medium-low heat for 1 hour or until the meat it is very soft and deshaga easily.
💡 You can use pot exprés for reducir the tiempo a 30 minutes.
3
Take out the meat of the stock and deshébrala into thin strips. Set aside a little stock.
4
Heat the lard in a large frying pan over high heat. Add the shredded meat in a layer even.
💡 No amontones the meat; necesita espacio for dorarse, not for hervir.
5
Brown the meat without moverla for 3-4 minutes until the fondo it is crispy. Flip and repite.
💡 La clave es paciencia: deja that forme the costra golden.
6
Serve the mochomos with flour tortillas, guacamole, sauce and beans. Exprime lime to taste.
💡 Serve with cebollitas of cambray asadas for the toque norteño authentic.