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Pork Tinga tacos

Pork Tinga Slow Cooker Tacos

Course dinner
Cuisine Mexican
Keyword tacos
Servings 6
Author Sara Haas

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large yellow onion chopped
  • 1 large tomato chopped
  • 1 7-ounce can tomatillo salsa (or about 1 cup tomatillo salsa)
  • 2 cloves garlic minced
  • 1 chipotle chile canned in adobo
  • 1 tablespoon adobo sauce from canned chipotle chiles
  • ¼ cup low-sodium chicken broth or water
  • 1 2- to 2½-pound boneless pork loin roast
  • 12 6-inch corn tortillas, warmed
  • Toppings: shredded lettuce such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado

Instructions

To make the sauce, start by setting a large skillet over medium heat and add the oil.

Once hot, add the onion and tomatoes and cook, stirring frequently, for 5 minutes.

Add the tomatillo salsa and garlic, cook 1 more minute.

Stir in the chipotle and adobo and remove from the heat.

Allow to cool slightly, then transfer to a blender along with the broth or water and carefully puree until smooth (alternatively, you can use an immersion blender to puree).

Place pork in the bottom of a 5- to 6-quart slow cooker.

Pour pureed sauce over the pork, then cover with a lid and cook on low for 8 to 9 hours.

After the pork has been cooked, use two forks to shred the pork (this can be done inside the slow cooker).

Toss with the sauce and cook an additional 10 to 15 minutes to meld flavors. Season to taste with salt and pepper.

To make the tacos, serve pork in warmed tortillas topped with toppings of your choice such as shredded lettuce, shredded cabbage, thinly sliced radish, and cotija cheese.