Mexican Pulled Pork (Tinga Pueblana)

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

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions
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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    25 Reviews
    4 25
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    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.
    it is easy and tasty , it really tender if you slow cook it in the crock pot
    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.
    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!
    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).
    Easy to make and the taste was very good. I have several pulled pork recipes this will be in the top 3.
    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.
    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.
    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.
    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.
    I've made this dish I don't know how many times and each time I'm never disappointed!! I love the kick from the dish, all the flavors, textures.....definitely yummee! Buen provecho!!! Enjoy!
    This was a big hit in my home, it was easy and simply delicious. The flavors in this are out of this world!
    Wonderful all in one meal! The blend of flavors in this dish are great. It would feed a big group of people, and is so easy to prepare. I am planning to do this dish at my next party. Thanks Ingrid for a super addition to my recipe box.
    This was wonderful..and the leftovers were even better. Next time I'll add more peppers cause we like it hot hot hot.
    My family really loved this dish. They wanted me to cook it every Sunday.A little too spicy for me. But will continue making this again for sure!!
    I used to slow cooker for this as well. I'd recommend cooking the chorizo first (to eliminate a overly greasy meal) and pile everything in. I served without the tortillas or avocado.. very easy and delicious this way.
    I am truly sorry that I wasted my time (which was well over what is listed on the recipe) and my money on the pork loin. The recipe was bland, mushy and lacked any redeeming quality.
     

     
    The green rice recipe had an ok taste, but the rice came out mushy not fluffy.
     

     
    Very disappointing.
    Wonderful and easy to make. Made lots more than 4-6 servings though - thankfully!
    Several ideas were used from the other ratings. One, sweet potatoes were used as my family likes 'em; two, the slow cooker was used . The potatoes were cut in large chunks and placed on top; everything else on the bottom. It has lots of flavor. Great dish!
    This was a great pork recipe! We substituted the pototoes for sweet potatoes and turned out fantastic!
    The flavors were a wonderful combination. I brought leftovers to work for lunch and my co-workers devoured it!!
    Great entree with a lot of flavor. We did not use tortilla's and it was good without plus less calories! I would highly recommend for a family gathering or having friends over with margarita's.
    For a rapid version of this Latino classic, it brings wonderful flavor combinations. Very comforting, like American bbq or chili. For deeper flavors, just combine everything and slow roast in the oven.
    This was just perfect with the soup! I was a little leery about potatoes in with the pork and chorizo, but what a great taste.
     
    If you don't like spicy, definitely just put two peppers, in, we like spicy and I put in five. This was excellent!
    This was very good and a hit at my party. I will make this again.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions

    Recipe courtesy of Sandra Lee