Smoky Tinga Pork Tacos
Shopping List
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3-4 medium-sized thin skinned potatoes, red or white
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2 lbs boneless pork shoulder or country ribs
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28 oz diced tomatoes in juice
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3-4 canned chipotles in adobo (about half a can)
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1 medium white onion, sliced thin
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4-16 oz Mexican chorizo
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Tortillas
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(optional) Broccoli or other hearty slaw
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Red onion (for pickle)
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Jalepeno (for pickle)
Staples Used
Recipe
Dice the potatoes medium (about 1/4 inch dice); lay in the bottom of the slow cooker.
Stem and seed the chipotles, and mince them.
In a very large bowl, combine the onion, chipotles, a Tbl or so of the adobo from the chipotles, the tomatoes and their liquid, Worcestershire, oregano, garlic, and a tsp of salt.
Cut the pork into ~1 inch chunks. (Smaller is fine, but unnecessary.) Layer on top of the potatoes.
Spread the onion mixture over the pork. (The slow cooker winds up pretty full, but that's okay.)
Cook on High for six hours.
Towards the end of the cook time, spoon out as much liquid as possible into a small (~2 qt) pot. (There will be a lot of liquid.)
Boil rapidly until the liquid is reduced by about 3/4, and has thickened from "broth" to "sauce". This will take a long time -- 20-40 minutes -- so allow time for it. Check and stir it every five minutes or so, more frequently towards the end -- it goes from "still too thin" to "boiled off and scorched" fairly fast.
While boiling the liquid, brown the chorizo in a skillet, and spread on top of the slow cooker.
Once the sauce is reduced, pour over top of everything, stir together, and serve.
We prefer to serve this on tortillas, with pickled onion, slaw and hot sauce. Note that the filling is still relatively wet, so the tortillas will tend to drip.
Notes
This one is almost straight from Bayless, only slightly modified, copied out because the spine is cracked and the pages falling out because we make this so much. You should get the book!
Variations
