Ingredients
2
lbs pork shoulder, trimmed of excess fat and cut into 1-inch pieces
2
medium onions, cut one into quarters, and chop one fine
5
medium garlic cloves, 3 cloves peeled and smashed, and 2 minced
1
14.5-ounce can tomatoe sauce
1
to 2 tbsp. of ground chipotle powder
Directions
1.
Place the pork, quartered onion, the 3 smashed garlic cloves, thyme and 1 teaspoon salt in 6 cups of water. Bring the pork to a boil over medium-high heat, skimming off any foam that accumulates on the top. Reduce the heat to medium, cover, leaving a gap to let off steam, and simmer for 70 to 90 minutes, or until the pork is fork tender.
2.
(The next time I make this, I will be placing the pork, onion etc. into a crockpot and cooking it for 8 to 10 hours).
3.
Drain the pork, reserving 1 cup of the cooking liquid, and discard the onion, garlic and thyme.
4.
Shred the pork by mashing it with a potato masher. Cookâs Illustrated recommends this technique, and it works great!
5.
Heat olive oil in a Dutch oven or 12-inch skillet, and add the shredded pork, chopped onion and dried oregano. Cook, stirring often, until the pork is browned and crispy, about 7 to 10 minutes.
6.
Stir in the minced garlic and cook for another 30 seconds or until the garlic is fragrant.
7.
Add the chipotle powder to taste, reserved cooking liquid, tomato sauce and bay leaves.
8.
Simmer until the liquid is almost evaporated, 5 to 7 minutes.
9.
Remove and discard the bay leaves, and add salt to taste.
10.
Serve the pork tinga on the tostada shells with the refried beans, queso fresco, cilantro and avocado.
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