These are excellent served in a variety of ways: tacos, tostadas or over rice. I truly enjoy serving them with diced avocado or guacamole. Because you need about 1 1/2 hours to cook down the pork, this is a great weekend family meal.
You will need:
- Tostadas (hom-eade or storebought).
- 2 lbs boneless pork butt roast, trimmed, cut into 1 inch pieces
- 2 onions – 1 quartered, 1 diced
- 5 garlic cloves – 3 peeled & smashed, 2 minced
- 2 tbs olive oil
- 1/2 tsp dried oregano
- 1 (15 oz) can tomato sauce
- 1 tbs minced canned chipotle chile in adobo sauce
- 2 bay leaves
- 1 avocado, halved, pitted, diced
- 2 oz queso fresco, crumbled
- 1/4 cup cilantro leaves
- 3 sprigs fresh thyme
- lime wedges
- salt and pepper
In a large sauce pan, bring 6 cups water, pork, quartered onion, smashed garlic, thyme and 1 tsp salt to a simmer over medium-high heat. Skim off foam that rises to the surface. Reduce heat to medium low, partially cover, cook until pork is tender (1.5 -2 hours).
Drain the pork, reserving 1 cup of the cooking liquid. Throw away onion, garlic, thyem. Return the pork the saucepan and mash it with a potato masher or shred with two forks.
Heat oil in a skillet over medium-high heat. Add oregano, shredded pork, chopped onion and cook until the pork is brown and crisp (around 7 minutes). Stir in minced garlic and cook for about 1 minute. Add tomato sauce, chipotle, bay leaves, reserved pork liquid and simmer until the liquid has evaporated, 5-7 minutes. Discard the bay leaves and season with salt and pepper.
Garnish with avocado, queso fresco, cilantro and limes.