Pork Tinga Tacos

Ingredients:

Directions:

1. 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.
2. 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.
3. 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.
4. *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.