Tinga Poblana Tacos

• 3 pounds Pork Roast
• 6 ounces, weight Good Quality Mexican Chorizo
• 1 can (15 Oz. Size) Petite Diced Tomatoes
• 1/2 cups Chicken Stock
• 1 Large White Onion, Diced
• 3 cloves Garlic, Minced
• 3 Chipotles En Adobo, Chopped
• 3 Bay Leaves
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 8 Corn Or Flour Tortilla Shells, Or Tostadas
• Tomatoes, Avocados And Sour Cream For Topping

1. Place the pork roast in the slow cooker along with all the ingredients, except for the chorizo.
2. Heat a skillet on medium-high heat and brown the chorizo, breaking up the lumps.
3. Add the chorizo to the slow cooker.
4. Stir the slow cooker ingredients to combine and ladle some of the sauce on top of the pork roast.
5. Set the the slow cooker on the low setting and cook for 8 hours or until most of the liquid has evaporated and youre left with a thick sauce.
6. Remove the pork roast and set on a plate.
7. Using two forks, shred the pork.
8. Place the shredded pork in a large bowl.
9. Add the sauce from the slow cooker and stir to thoroughly combine.
10. Add salt to taste.
11. Serve as a filling for tacos, burritos, tortas, or on tostadas, along with diced tomatoes, avocados, sour cream, and any other toppings you enjoy.

pork roast, tomatoes, chicken, white onion, garlic, chipotles, bay leaves, salt, pepper, oregano, thyme, flour tortilla, tomatoes

Taken from tastykitchen.com/recipes/main-courses/tinga-poblana-tacos/ (may not work)