- 3 lb pork roast
- 6 oz good quality Mexican chorizo
- 1 large white onion
- 3 cloves garlic, minced
- 1 (15 oz) can petite diced tomatoes
- 1/2 cup chicken stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 bay leaves
- 3 chipotles en adobo, chopped
- 8 corn or flour tortillas, or tostadas
- Tomatoes, diced
- Avocados, diced
- Sour cream
- Place the pork roast in the slow cooker along with all the ingredients, except for the chorizo. Heat a skillet on medium-high heat and brown the chorizo, breaking up the lumps. Add the chorizo to the slow-cooker. Stir the slow-cooker ingredients to combine and ladle some of the sauce on top of the pork roast. Set the the slow-cooker on the low setting and cook for 8 hours or until the majority of the liquid has evaporated and you're left with a thick sauce.
- Remove the pork roast and set on a plate. Using two forks, shred the pork. Place the shredded pork in a large bowl. Add the sauce from the slow cooker and stir to thoroughly combine.
- Serve as a filling for tacos, burritos, tortas, or on tostadas, along with diced tomatoes, avocados, sour cream, and any other toppings you enjoy.
Need more help? Check out step-by-step instructions of this recipe at The Daring Gourmet.
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Recipe contributed by Kimberly Killebrew, author of The Daring Gourmet. Join her on a food adventure and check out what's cooking!