Pork Tinga

By RoketJSquerl

If you never heard of pork tinga, it is basically the Mexican pulled pork, cooked nice and slow, and packed with some major flavors.

Ingredients

• 2 Lb Pork Shoulder, cut into large cubes
• 2 Tbsp Canola Oil
• 2 Medium Yukon Gold Potatoes, cleaned and cubed
• 1 Can Crushed Red Tomatoes (16 oz)
• 2 Chipotle Peppers in Adobo Sauce, diced
• 2 Tbsp The Adobo Sauce
• 1 Tsp Worcestershire Sauce
• 1 Tbsp Dried Mexican Oregano, crushed between your fingers
• 1 Tsp Salt
• 1 Tsp Pepper
• Corn Tortillas, warmed
• 1 Large Avocado, sliced
• Pickled Red Onions
• Fresh Cilantro, chopped
• Cotija Cheese, optional

Details

Servings 6
Adapted from simplecomfortfood.com

Preparation

Step 1

Begin by getting a large pot heated on medium heat. Add the olive oil, and brown all of the cubed pork. You want to take your time and brown each side of the pork. Do this in batches if you have to, and transfer the browned pork to your slow cooker if you have one. Once all of the pork is browned, add in the cubed potatoes and cook until almost crispy. Top with the oregano, salt, pepper, crushed tomatoes, and chipotles and adobo sauce, as worcestershire sauce. Give it a nice stir, and the place it over the browned pork cubes. Put a lid on it, cook it on low heat for 6 hours or so, and when you are ready, use a fork and tongs, and pull the pork apart. You will notice that it just falls apart. It is almost, well, it is a thing of beauty. Now you are ready to go. Get your plate ready and add two warm tortillas, overlapping them. Top with the pork tinga, add a slice of avocado, some cilantro, and the must have pickeled red onions. Fold and eat. Curious, what sound effects did you make? Trust me on this one, this is a must make, and is a perfect slow cooker recipe that feeds a lot of people, plus it is a new take on tacos. Enjoy.