This is a Rick Bayless recipe from his superb cookbook Mexican Everyday. This is so easy and the flavors are amazing for so little work. I am lazy and I don't prepare the optional last step Rick suggests (draining off the pan drippings, boiling those down, frying chorizo and mixing it all together yada yada). I take the lazy cook's route and eat this after the pork has cooked down to tender deliciousness. Pork tingas make excellent tacos. After I cook the tingas, I serve them on warm corn tortillas with goat cheese, avocado and cilantro.
Slow Cooked Pork Tingas
2 lbs boneless pork shoulder (I used Boston butt) trimmed of fat and cut into cubes
2 cans of diced fire roasted tomatoes (use one 28 oz can or two 15 oz cans)
1-2 chipotle chiles en adobo - cut into strips
1 T chipotle chiles adobo sauce
1 T Worcestershire sauce
1 t dried oregano (I used Mexican oregano)
3 garlic cloves minced
1-2 yellow onions, diced
4 Yukon gold or red potatoes, cut into chunks
Salt & pepper
Into the bottom of a slow cooker, spread out the potatoes and cover them with the chunks of pork. In a medium bowl, mix together the canned tomatoes, chipotle peppers, the adobo sauce, garlic, oregano, Worcestershire, salt and pepper. Pour the mixture over the pork.
Cook on low for about 8 hours or until the meat is falling apart tender.
Drain the pan drippings off and discard. Gently shred the pork. Serve the pork/potato mixture on warmed corn tortillas topped with goat cheese, avocado, cilantro and red onions. You could substitute Mexican queso fresco or feta cheese in place of the goat cheese.
Makes several servings (about 10?). Leftovers are great.