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Pork Tinga Tacos
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|2 lbs trimmed boneless Pork Shoulder Roast, cut into 1.5 inch cubes.|
|1 teaspoon Adobo Seasoning|
|2 Tablespoons Vegetable oil|
|1 teaspoon dried oregano leaves|
|1/2 teaspoon dried thyme leaves|
|4 Bay leaves|
|3 cups diced potatoes|
|2 cups chopped onion|
|4 teaspoons minced garlic|
|2 10 oz Cans Fire Roasted Rotel Tomatoes, undrained|
|4 chipotle chilies in Adobo sauce, seeded and diced, plus 2 tablespoons sauce|
|1 Tablespoon sugar|
|1 12 oz can or bottle Beer or non-alcoholic beer|
|1 14 oz package bulk chorizo sausage|
|warm flour or corn tortillas *|
|Mexican Shredded Cheese|
|Pico de Gallo or Salsa|
- Preheat slow cooker on high heat; spray with cooking spray. Toss cubed pork shoulder roast with Adobo seasoning and fry over medium high heat in large nonstick skillet in batches in vegetable oil. Brown on all sides and add to slow cooker.
- Add all remaining ingredients except chorizo to pork in slow cooker. Meanwhile, brown chorizo in same skillet over medium heat until cooked through. Drain fat and add to slow cooker, stir well. Cook, covered in slow cooker on high heat for 4 to 6 hours or on low heat for 8 to 10 hours.
- Remove and discard any visible fat. Shred pork and stir into sauce. Season, to taste, with Adobo Seasoning. Serve in warm flour or corn tortillas with your favorite taco toppings.
- *Chef’s note: For a crispy puffy taco shell, try frying your flour tortillas in about ¼-inch of vegetable oil on each side for 10 seconds until puffed up and browned. Drain on Paper towels and sprinkle one side of each tortilla with Adobo seasoning.
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