Slow Cooked Chipotle Pork Tacos
Yield: serves 6-8
 
Ingredients
  • 2 tbl oil
  • 1 lb lean, boneless pork shoulder, cut into 1½ inch cubes
  • 4 oz chorizo sausage, raw or cooked
  • 1 yellow onion, diced
  • 3-4 cloves garlic, minced
  • 1 cup white wine
  • 1 28oz can crushed tomatoes
  • 1-2 chipotle chiles en adobo, finely chopped and/or 1-2 tbl of just the adobo sauce
  • 2 tbl dried oregano
  • salt and pepper
  • corn tortillas
  • queso fresco, cotija, or other fresh farmers cheese (such as feta)
  • avocado
Instructions
  1. Remove chorizo from its casing and slice, if it is already cooked, or break up into pieces, if still raw. Season pork shoulder with salt, heat oil in a large cast iron pot, and add both meats to the pot. Do not stir for a minute or two to allow the meat to brown properly - once it has, stir and let brown again.
  2. Stir in onion and garlic, cook for a minute and then add the wine, scraping up all the tasty browned bits off the bottom.
  3. If using a slow cooker: transfer everything from the pot to slow cooker and continue with instructions.
  4. Add the tomatoes, chipotles (and or adobo sauce - depending on your heat tolerance) and oregano.
  5. Bring to a boil, reduce to simmer, cover and cook for 2½ - 3 hours in the pot or 5-6 hours in a slow cooker, until pork shreds easily with a fork. Season with salt and pepper.
  6. Serve with warm tortillas, avocado and crumbled cheese.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/slow-cooked-chipotle-pork-tacos/