Tacos de Tinga de Cerdo

Ingredientes

• 3 lb pork shoulder or butt
• 6 oz Mexican 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

Preparación

1. 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.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.

2. 2

   Serve as a filling for tacos, burritos, tortas, or on tostadas, along with diced tomatoes, avocados, sour cream, and any other toppings you enjoy.