Tonight’s taco is Pork Tinga!! IMG_2134

The review from the internet: Moist and tender shredded pork and chorizo in a smoky and spicy chipotle chili sauce that is perfect over rice with beans or in tacos, burritos, tostadas, etc.

Our review: Tonight we had over our neighbors, John and Jamie! It was super fun. Pork tinga was very good, there were a lot of steps but nothing was too complicated to pull off. This morning, I put the pork, onions and seasonings in the slow cooker. The recipe called for water, but I used beef broth instead, I had some from the other day still and water seemed too blah. When we got home the house smelled sooooooo good. The pork easily pulled part.

Elliot cooked up the chorizo, onions and garlic.IMG_2129

Then we threw everything into the skillet and let it simmer.


Topped everything off with avocado, tomatoes and cheese! Also finally used hard shell tortillas.

IMG_2132 IMG_2133

This one gets 🍍🍍🍍🍍4/5 pineapples. We’ll make again for sure.


The deets:

  • 1 tablespoon oil
  • 1 1/2 pound pork butt or shoulder, cut into 1 1/2 inch cubes
  • 1 small onion, quartered
  • 1 clove garlic
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • water
  • 1 tablespoon oil
  • 1/2 pound chorizo, casings removed and crumbled
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 (15 ounce) can diced tomatoes (or 2 cups fresh tomatoes, diced)
  • 2 chipotle chiles in adobo (or to taste), chopped
  • 1/2 teaspoon oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • salt and pepper to taste
  • 1 tablespoon cider vinegar
  • 1/4 cup cilantro, chopped
  1. Heat the oil in a pan over medium-high heat, add the pork and brown on all sides.
  2. Add the onion, garlic, marjoram, thyme, bay leaves and enough water to cover the pork, bring to a boil, reduce the heat to low and simmer until the pork is tender, about 45 minutes. OR Place the pork, onion, garlic, marjoram, thyme, bay leaves and enough water to cover in a slow cooker and cook on low for 6-8 hours.
  3. Shred the pork, skim the fat from the broth and set both aside.
  4. Heat the oil in pan over medium heat, add chorizo, cook and set aside reserving the oil and grease in the pan.
  5. Add the onion and cook until tender, about 5-7 minutes.
  6. Add the garlic and cook until fragrant, about a minute.
  7. Add the shredded pork, 1 cup of the pork broth, the chorizo, tomatoes, chipotle chilies, oregano, marjoram and thyme and bring to a boil, reduce the heat and simmer for 15 minutes.
  8. Season with salt and pepper, mix in the vinegar and cilantro and remove from heat.

Recipe pulled from: