Tinga Poblana Pulled Pork Tacos
 
 
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Recipe type: Slow-cooker
Cuisine: Mexican
Serves: 4-6
Ingredients
  • 3 lb pork roast
  • 6 oz good quality Mexican chorizo
  • 1 large white onion
  • 3 cloves garlic, minced
  • 1 (15 oz) can petite diced tomatoes
  • ½ cup chicken stock
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3 bay leaves
  • 3 chipotles en adobo, chopped
  • 8 corn or flour tortillas, or tostadas
  • Tomatoes, diced
  • Avocados, diced
  • Sour cream
Instructions
  1. Place the pork roast in the slow cooker along with all the ingredients except for the chorizo. Heat a skillet on medium-high heat and brown the chorizo, breaking up the lumps. Add the chorizo to the slow-cooker. Stir the slow-cooker ingredients to combine and ladle some of the sauce on top of the pork roast. Set the the slow-cooker on the low setting and cook for 8 hours or until the majority of the liquid has evaporated and you're left with a thick sauce.
  2. Remove the pork roast and set on a plate. Using two forks, shred the pork. Place the shredded pork in a large bowl. Add the sauce from the slow cooker and stir to thoroughly combine.
  3. Serve as a filling for tacos, burritos, tortas, or on tostadas, along with diced tomatoes, avocados, sour cream, and any other toppings you enjoy.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/tinga-poblana-pulled-pork-tacos/