Savory Shredded Pork On Tostadas

• 1 lb. pork butt, cut into 1" pieces
• 1/2 t. kosher salt
• 1/2 lb. chorizo, bulk or links
• 1 1/2 c. tomato pulp
• 1 small yellow onion, sliced 1/8 t. dried whole thyme
• 1/8 t. dried whole oregano
• 1 bay leaf
• 1 1/2-3 canned chipotle chiles in adobo sauce, cut into strips with seeds
• 2 T. sauce from the canned chiles
• to serve: 1-2 avocados, peeled, seeded, and sliced 1-2 c. shredded romaine lettuce
• 12-16 fried or baked corn tortillas

1. In a saucepan barely cover the pork with water, add the salt, and bring to a boil. Reduce heat to a simmer and cook pork until it is tender but not mushy, about 40 minutes.
2. Let the pork cool briefly, then drain, reserving the broth. Shred the meat.
3. Skin the chorizo links if necessary, crumble meat into a medium saute pan, and cook over low heat until the fat has rendered out.
4. With a slotted spoon, remove the chorizo from the pan. Reserve.
5. Pour off all but 2 T. fat from the pan. Add the tomatoes and onion to the pan and fry over a fairly high heat for 5- 10 minutes, 'stirring often, until the mixture is fairly dry. Add the reserved pork and chorizo, thyme, oregano, bay leaf, chiles and their ~auce, and 1/3-1/2 c. of the reserved pork broth. Adjust the seasoning and let the mixture cook and blend for about 10 minutes, stirring often. It should be moist but not too liquidy.
6. Serve warm as a topping for tostadas, garnishing with the avocado and lettuce.

pork butt, kosher salt, chorizo, tomato pulp, yellow onion, oregano, bay leaf, chiles, chiles, avocados, corn tortillas

Taken from www.epicurious.com/recipes/member/views/savory-shredded-pork-on-tostadas-50166005 (may not work)