Pork Tinga With Potatoes, Avocado and Fresh Cheese

Total Time
7hrs 20mins
Prep 20 mins
Cook 7 hrs

Slow Cooker Rick Bayless recipe, from his website....we made this the other Sunday and it was fab!!!

Ingredients Nutrition


  1. Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.
  2. In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.
  3. After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.
Most Helpful

I'm always looking for new pork shoulder recipes, because it's such a bargain, and this one did not disappoint. The meat was fall-apart tender, and the potatoes were nicely cooked. I omitted the chorizo, used flour tortillas, and homemade guacamole instead of the avocado. Served with chips and guac. Will definitely make this one again - thanks so much for posting!

Lori in NC March 05, 2011