Pork Tinga

A few weeks back we had a bunch of family in town, and I wanted to do something special for them on game day. I could have went a bunch of different routes making a handful of appetizers, or firing up the grill, however I wanted to sit back and relax with the cousins. I woke up that morning thinking what better could it be than to make tacos for them, or heck, if they did not want to go with tacos, then could make some sandwiches. If you never heard of pork tinga, it is basically the Mexican pulled pork, cooked nice and slow, and packed with some major flavors.

Pork Tinga Recipe

I’m down with all sorts of tacos, and one of my favorites is tacos al pastor, however I wanted to do something a bit different with the pork, and that was to sear it, slow cook it, and pull it. When I say how delicious these tacos are, I am not kidding. I believe the six of us who ate them were making all kinds of sound effects. This pork dish could really compete with your low and slow Southern barbecue pork.

Ingredients:

  • 2 lb of pork shoulder, cut into large cubes
  • 2 tbsp canola oil
  • 2 medium yukon gold potatoes, cleaned and cubed
  • 1 16 oz can of crushed red tomatoes
  • 2 chipotle peppers in adobo sauce, diced
  • 2 tbsp of the adobo sauce
  • 1 tsp worcestershire sauce
  • 1 tbsp dried Mexican oregano, crushed between your fingers
  • 1 tsp salt
  • 1 tsp pepper
  • corn tortillas, warmed
  • large avocado, sliced
  • pickled red onions
  • fresh cilantro, chopped
  • cotija cheese, optional

Begin by getting a large pot heated on medium heat. Add the olive oil, and brown all of the cubed pork. You want to take your time and brown each side of the pork. Do this in batches if you have to, and transfer the browned pork to your slow cooker if you have one. Once all of the pork is browned, add in the cubed potatoes and cook until almost crispy. Top with the oregano, salt, pepper, crushed tomatoes, and chipotles and adobo sauce, as worcestershire sauce. Give it a nice stir, and the place it over the browned pork cubes. Put a lid on it, cook it on low heat for 6 hours or so, and when you are ready, use a fork and tongs, and pull the pork apart. You will notice that it just falls apart. It is almost, well, it is a thing of beauty.

Now you are ready to go. Get your plate ready and add two warm tortillas, overlapping them. Top with the pork tinga, add a slice of avocado, some cilantro, and the must have pickeled red onions. Fold and eat. Curious, what sound effects did you make? Trust me on this one, this is a must make, and is a perfect slow cooker recipe that feeds a lot of people, plus it is a new take on tacos. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

5 thoughts to “Pork Tinga”

  1. Made this with the marinated onions and it is wonderful. I did do a basic rub for the pork, seared it and then put it in the crock . Six hours later, it’s a wonderful meal on a cold evening. Thanks for both recipes.

  2. Can’t remember…was the tinga tangy and slightly sweet? Fran made it but used adobo powder (instead of the adobo sauce) and it turned out really salty.

  3. Can’t wait to try it!
    I am mexican myself, but have been living in Israel for almost two years, so since then, have had to learn how to cook my favorite dishes from back home out of necessity. My slow cooked Cochinita Pibil is to die for! Can’t wait to add Tinga to my repertoire for the crock pot.
    Thanks, Dax!

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