Pork Tinga Tacos
A traditional dish from the Puebla region of Mexico, these pulled pork Tinga Poblanas are absolutely mouth-watering! Enjoy them as tacos, burritos, or tostadas.
Ingredients
- 3 lb pork shoulder or butt
- 6 oz Mexican chorizo , click link for our easy homemade chorizo!
- 1 large white onion
- 3 cloves garlic minced
- 15 ounce can petite diced tomatoes , do not drain
- 1/2 cup chicken broth
- 1 teaspoon salt
- 1/2 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
- diced tomatoes and avocados for serving
- sour cream for serving
Instructions
- 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.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.
- Serve as a filling for tacos, burritos, tortas, or on tostadas, along with diced tomatoes, avocados, sour cream, and any other toppings you enjoy.
Nutrition
Calories: 592kcalCarbohydrates: 39gProtein: 52gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 166mgSodium: 1217mgPotassium: 1203mgFiber: 7gSugar: 7gVitamin A: 495IUVitamin C: 14mgCalcium: 134mgIron: 6mg
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