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This is the pork version of my Tinga De Pollo Gavacho. My wife an I prefer the pork over the chicken, but then again pork fat is one of the greatest culinary gifts God has given us, second only to Beer. Which, is called for in this remix, so use whatever you have on hand and would normally drink yourself. Last time I made this I used a bottle of Land Shark Lager. Since this is cooked in a crock pot, I like to do the meat ahead of time and let it cool, so it's easier to handle for shredding. On game day, I'll cook the veggie addition and add the pork to it to heat it up. Trust me, this sound like a lot of work and many days. But I started this Thursday afternoon, and ate it at a party Friday night. Which, I might add was loved by all. Like the pollo version, you can serve this on a flour tortillas with some jack cheese and sour cream. Oh, this stuff reheats real well, just toss some in a non-stick pan till it's hot and serve. Also good on nachos, and in a quesadilla. Cooking time includes the part where your sitting around doing other stuff while your poor little crock pot does all the work "unsupervised", but all the while making your house smell freaking awesome. Edited. Thanks for the review and pointing out the omission of the tomatoes. I just made this last week and I still am working on the leftovers.
Units: US | Metric
Serving Size: 1 (762 g)
Servings Per Recipe: 4
The following items or measurements are not included:
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