Servings: 7
Ingredients
For pork in a slow cooker:
- 3 pounds of boneless pork shoulder in pieces
- 1 white onion sliced
- 4 cloves of garlic
- 2 bay leaves
- 1 ½ teaspoons of salt
For the tinga sauce:
- 4 Roma tomatoes quartered
- ½ white onion sliced
- 3 chipotles in adobo
- 2 cloves of garlic
- 1 teaspoon of Mexican oregano
- 1 teaspoon of ground cumin
- ½ teaspoon of black pepper
- 1 cup of pork broth from the slow cooker
- Salt to taste
For the toast:
- Toast
- Shredded lettuce
- Pickled red onions
- Fresh cheese crumbed
- Cream or avocado slices optional
Instructions
- Add the pork, onion, garlic, bay leaves, and salt to the slow cooker.
- Add 1 cup of water.
- Cook over low heat for 6-8 hours or over high heat for 3-4 hours, until the pork shreds easily and reaches an internal temperature of 145°F. Let it rest for 3 minutes. We recommend cooking to an internal temperature of 180°F for the best eating experience.
- Remove the pork and shred it with two forks.
- Reserve 1 cup of broth for the tinga sauce. In a blender, combine the tomatoes, onion, chipotles in adobo sauce, garlic, oregano, cumin, and black pepper.
- Add the reserved broth.
- Blend until smooth.
- Taste and season with salt.
- Heat 1-2 tablespoons of oil in a frying pan.
- Pour in the blended sauce and cook over low heat for 8-10 minutes until it thickens and darkens.
- Add the shredded pork and stir to coat.
- Cook over low heat for another 5 minutes to allow the pork to absorb the sauce.
- ASSEMBLE IN LAYERS IN THIS ORDER FOR THE BEST TEXTURE
- Spread a thin layer of refried beans (optional, but quite traditional).
- Using a spoon, add the pork tinga.
- Add the shredded lettuce.
- Place the pickled red onions on top.
- Finish with fresh cheese.
- Optional: add a dollop of cream or a slice of avocado.
Tried this recipe?Let us know how it was!
