Mexican Pulled Pork (Tinga Pueblana)

Total Time:
1 hr 55 min
15 min
1 hr 40 min

4 to 6 servings

  • 3 medium or 2 large russet potatoes to equal about a pound, peeled and diced
  • 1 (2 to 3-pound) pork loin
  • 1/2 yellow onion, whole, plus 1 onion, chopped
  • 2 garlic cloves, smashed
  • 2 bay leaves
  • 12 ounces raw chorizo, casing removed and crumbled
  • 1 (28-ounce) can diced tomatoes
  • 2 canned chipotle chiles in adobo, finely chopped (seeded and ribbed for less heat)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • Salt
  • For serving:
  • 16 corn or flour tortillas
  • Lime wedges
  • 1 avocado, halved, pitted, peeled and sliced
  • 1 cup fresh cilantro leaves
For serving:

Place the potatoes in a large pot of cold water. Add the salt, bring to a boil and cook until tender, 20 minutes. Drain the potatoes and set aside.

Place the pork in a large pot of cold water. Add the onion half, the garlic, and the bay leaves. Bring to a boil then reduce the heat to low. Simmer gently until the pork is cooked through and is no longer pink in the center, about 45 minutes. Remove the pork from the water and set it aside until it is cool enough to handle (discard the cooking liquid). Using your fingers or 2 forks, shred the meat into small pieces and set aside.

In a large skillet over medium-high heat, saute crumbled chorizo until completely cooked through, 8 to 10 minutes, stirring often. Using a slotted spoon, transfer the chorizo to a paper towel lined plate. Add the chopped onions to the chorizo skillet and cook until soft, about 3 to 5 minutes, stirring occasionally. Add the shredded pork, the tomatoes, and the chipotle chiles. Cook until the tomatoes break down and release their juices, about 5 minutes. Return the potatoes and cooked chorizo to the pan. Stir in the vinegar, thyme, marjoram and salt, to taste. Continue to cook over medium heat until some of the liquid has evaporated, about 5 minutes.

While the pork cooks, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, another 10 to 20 seconds. Place warm tortillas in a tortilla warmer or on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you're ready to serve).

To Serve:

Place the pulled pork in a serving bowl or bring to the table in the cooking pot. Arrange the limes, avocado, and cilantro on a platter. Pass warm tortillas so each diner can fill a tortilla with some of the meat and accompaniments. Squeeze lime juice over each serving.

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4.5 25
Lots of flavor. Great for entertaining because you can make it a bit early and keep it warm in the slow cooker while you put the baby to bed and wait for guests to arrive. We top ours with fresh grated Chihuhua cheese. item not reviewed by moderator and published
it is easy and tasty , it really tender if you slow cook it in the crock pot item not reviewed by moderator and published
This was easy to make..It made a lot and my family loved it. My son's friend wanted the recipe. Thank you for a wonderful meal. item not reviewed by moderator and published
I am just starting to cook on my own for my family, and found this recipe easy to follow, make and was fantastic! It was a nice spicy meal. I wrapped the final product in a tortilla and baked for another few minutes. Garnished with cillantro and Sour Cream. They gobbled it up! item not reviewed by moderator and published
This was soooooo good and easy to make. We ate from it for 4 days until it was gone. Everyone loved it. I tried it with sour cream to calm the heat a little. Yet it wasn't bad because I love smoked chipotle peppers in adobo sauce. Didn't have chorizo this time and I seasoned my pork with Emeril essence (my staple). item not reviewed by moderator and published
Easy to make and the taste was very good. I have several pulled pork recipes this will be in the top 3. item not reviewed by moderator and published
I made this for a family reunion. 2 batches makes a tremendous amount of food and when the flavor is just ok, folks weren't clamoring to take it off my hands so I had a lot left over. I kept re-reading the recipe to see if I missed something and I hadn't. I tried to doctor it some, but I did not have access to my own pantry at that point and I'm not creative enough to deviate from a recipe too far. item not reviewed by moderator and published
IThis winter I decided to embrace as many Latin reipces as I could to learn about that culture, so when I saw this episode, I was hooked. SInce I'm new to Latin cooking, this was a great intro recipe to make. Every step was easy...most of the ingredients were readily available...the process couldn't have been more simple. The result was delicious...and I loved having a few tasty potatoes while I'm in the midst of a weight-loss program since Jan5th. I've halved the leftovers - for fridge and freezer - and would encourage others to make the full recipe so you can save it for the future, when you don't want to cook and instead, defrost and heat and serve. Strangely, my market didn't have chorizo, so I substituted hot Italian sausage (out of the casing). I've not tasted chorizo in14 years, so I can't say if this was an equal substitute or not...anyway, the result was fabulous and I would make this again in a heart beat. item not reviewed by moderator and published
I've made many different pulled pork recipes that were very good but this is absolutely delicious!!!! I followed the recipe but left out the potatoes since my son can't eat them. I did drain all but one tablespoon of the grease from the chiorzo to saute the onions in (there was a half cup of grease in the pan!!!). It easily feeds 6 if not 8 people. Do yourself a favor and make the soup to accompany it. The soup was out of this world and so cheap to make with frozen corn. Next time I'll make it with fresh corn when it is in season. I can't say enough about this meal. I'll be making this again and again. It would be great for a large crowd if you doubled it. item not reviewed by moderator and published
I have made this once, and plan on making it again. My dad still talks about that "pulled pork" dish I made. I would let the pork loin simmer an extra 15 minutes so that it is easier to pull. item not reviewed by moderator and published

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Pulled Pork with Two Chiles Tamale Pot Pie

Recipe courtesy of Rachael Ray