Pork Tinga
Slow-cooked shredded pork in a smoky chipotle-tomato sauce. Serve over rice, in tortillas, or with crispy tortilla chips for an authentic Mexican comfort meal.
- Total time
- 50 min
- Servings
- 4
- Calories
- 425
- Protein
- 48g
Ingredients
- 2 lb pork shoulder, boneless
- 1 can (14 oz) canned crushed tomatoes
- 2 whole chipotle peppers in adobo
- ½ large onion, halved
- 3 clove garlic, minced
- ½ cup chicken broth
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat oil in a large pot or Dutch oven over medium-high heat until shimmering.
- 2
Cut pork into 3-inch chunks and sear in batches, 3 minutes per side until browned.
- 3
Return all pork to the pot. Add onion halves, garlic, chipotles, tomatoes, and broth.
- 4
Bring to a simmer, cover, and cook for 35–40 minutes until pork shreds easily with a fork.
- 5
Remove onion. Shred pork using two forks directly in the pot; stir until combined.
- 6
Season with salt and pepper to taste.
- 7
Serve over rice, in warm tortillas, or with crispy tortilla chips.
Tools you’ll need
- large pot or Dutch oven (5-quart minimum)
- chef's knife
- cutting board
- two forks (for shredding)
- wooden spoon
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