Oink Tacos.

So, the recipe that this generally came from was called "Tinga Poblana Tacos" which, as far as I can tell, translates to: "Spanish sounding name that has no real meaning Tacos"...

So, we're going to call them oink tacos. Cause that about says it all.

Here's the deal. Tacos = awesome. Pork = Awesome. Tacos + Pork = Awesome^2.

So, we occasionally like to make some pulled pork in the crock-pot. It's always wonderfully tasty, but when you have two people and you've just made 13 pounds of pulled pork, you're going to get tired of it before you eat it all. You'll use a few different sauces and that'll get you through a week or so, then maybe fry an egg and put that on top for an awesome sandwich... You've managed to get it down to the last 3-4 pounds, but the thought of cramming more pulled pork in your mouth is about as appealing as Larry King in a bikini.

So, this is something completely different. I'll go through how we made it, then a quick explanation on how to do it without leftover pulled pork.

Ingredients:

• 3 lbs Pork Roast (or leftover pulled pork)
• 6oz Chorizo (about 3 if in sausage form, skins removed)
• 1 15oz can Petite diced tomatoes
• 1/2 Cup Chicken Stock
• 1 Large onion, diced
• 3 cloves garlic, minced
• 3 chipotles in Adobo, Chopped
• 3 Bay leaves
• 1 teaspoon Salt
• 1/2 Teaspoon pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• tortillas
• toppings : avocados, sour cream, salsa, cheese, etc.

For using leftovers -

Step 1: More pork

 So, if you buy your chorizo in sausage form, 6oz is about 3 of them. Grab a sharp knife, slit them down the side, and the sausage casing will peel right off. Toss it in a 2qt saucepan and smack it around for a while until it's nicely browned.

It'll be somewhat difficult to tell when it's cooked, as chorizo tends to be bright red.

Once it's browned, drain off any excess fat and add your onions....

Give it a quick stir, and add your can of tomatoes.

Give it another stir, and let your onions sweat for a little bit.

While that's happening, open up that crazy little can of Chipotles in Adobo, pull out a few, and dice them up. The last time I used these things, they were pretty spicy, so as I diced them up, I pulled the seeds out of 2.

Toss these in the pot, and then your chicken broth.

and then, all of your spices....

Give it a stir, and let it cook for a while on about medium heat.

Once about half of the liquid has cooked off, grab your leftover (un-sauced) shredded pork, and dump it in.

Mix your pork into the pot, reduce the heat to a simmer, and let it go for about another half hour.

Now, grab your tortillas and whatnot, put some pork, some.... whatever else you want... and chow down!

These puppies were tasty, and it totally revived the pulled pork that I had gotten sick of. It's got just a little spiciness, but that's completely adjustable depending on how hot you like it, with the peppers, or you could add a dash of hot sauce.


Now... if, for some reason, you don't have pulled pork at the ready, you'll have to change the recipe a little bit... here's how that'll go....

1. Cook chorizo.
2. Put everything on the ingredient list except the last two items in a crockpot (including the browned chorizo)
3. Come back in 8 hours.
4. Pull the pork, add back to crockpot.
5. Wait 30 minutes
6. Chow down.


Either way, you can't go wrong.... It's a pretty awesome recipe.