Prep 20 mins
Cook 7 hrs
Slow Cooker Rick Bayless recipe, from his website....we made this the other Sunday and it was fab!!!
- 1 tablespoon vegetables or 1 tablespoon olive oil
- 1 lb boneless pork shoulder, lean, trimmed and cut into 1 1/2-inch cubes
- 4 ounces chorizo sausage, removed from its casing
- 4 medium red potatoes, quartered
- 1 large white onion, sliced 1/4 inch thick
- 1 garlic clove, minced
- 1 (28 ounce) can diced tomatoes, in juice (preferably fire-roasted)
- 3 chipotle chiles, canned en adobo, finely chopped
- 4 teaspoons chipotle chili sauce, the sauce from the can where you got the chilis
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon dried oregano, preferably Mexican
- 1⁄2 cup queso fresco, crumbled Mexican fresh cheese
- 1 avocado, ripe, pitted, flesh scooped from the skin and diced
- warm corn tortilla
- 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.
- 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.
- 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.
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!