Tinga de Cerdo con Chipotle (Chipotle Pulled Pork in Tomato Sauce)

• 900 g Pork shoulder, boneless
• 2 medium White onion
• 2 tbsp Sunflower oil
• 4 cloves Garlic
• 600 g Tomato, ripe
• 2 pieces Chipotle pepper, dried
• 2 tsp Dried oregano
• 2 tsp Fine sea salt
• 12 pieces Corn tortillas
• 2 medium Avocado, ripe
• 2 pieces Lime

1. Cut the pork into large chunks. Thinly slice 1 onion and set aside for the sauce; roughly chop the other onion. Peel the garlic.
2. Put the pork in a large pot with the chopped onion, 2 garlic cloves, 1 tsp fine sea salt and enough water to just cover. Bring to the boil, then reduce to a gentle simmer and cook for 60 to 75 minutes until the pork is very tender. Lift the pork out and leave to cool slightly; strain and reserve about 300 ml of the cooking liquid.
3. Meanwhile, cover the chipotle pepper with just-boiled water and leave to soften for 10 minutes. Drain, then remove the stem and seeds if you want less heat. Roughly chop the tomatoes.
4. Heat the sunflower oil in a saucepan over medium heat and cook the sliced onion with a pinch of fine sea salt for 8 to 10 minutes until soft and lightly golden. Add the remaining garlic cloves and cook for 1 minute until fragrant. Stir in the tomatoes and dried oregano and cook for 8 to 10 minutes until the tomatoes collapse and the mixture looks jammy.
5. Tip the tomato mixture into a blender with the softened chipotle pepper and 200 ml of the reserved cooking liquid. Blend until smooth, then return to the saucepan. Simmer for 10 to 15 minutes, stirring often, until thick enough to coat a spoon; add a splash more cooking liquid if it tightens too much.
6. Shred the pork with two forks, discarding any large pieces of fat. Stir the pork into the sauce and simmer for 5 minutes so it soaks up the flavour. Taste and season with more fine sea salt if needed.
7. Warm the corn tortillas in a dry pan over medium heat for about 20 to 30 seconds per side, keeping them covered as you go. Slice the avocado and cut the limes into wedges. Spoon the tinga into the warm tortillas and top with avocado and a squeeze of lime.

Made this recipe? Rate it — a comment is optional.