Pork Tinga Tacos with Mashed Black Beans
 
Cook time
Total time
 
Serves: 6-8
Ingredients
Pork Tacos
  • 2 tablespoons olive oil
  • 2 to 3 pounds pork shoulder or butt (I had one with a bone, but boneless is fine, too)
  • 4 to 5 medium (about ¾ pound total) small red-skinned potatoes, quartered
  • 1 large white onion, sliced thinly
  • 3 garlic cloves, minced
  • 1 28-ounce can diced tomatoes, with their juices
  • 2 to 3 chipotle chilies in adobo sauce, finely chopped (they will be canned in the Hispanic foods section of the grocery store; I used 4 chilies because I like mine spicy!)
  • 4 teaspoons chipotle canning sauce (I just used whatever sauce stuck to my chilies and then a bit more from the can)
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • Mexican queso fresco or other cheese of choice, grated
  • sour cream
  • 1 ripe avocado, pitted, flesh scooped from the skin and diced (optional, I didn't because my husband hates avocados)
  • warmed corn or flour tortillas
Garlicky Mashed Black Beans
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 15-ounce can low-sodium black (or other color) beans, drained and rinsed
  • 2 tablespoons water
  • ¼ teaspoon salt
Instructions
Pork Tacos
  1. Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large non-stick skillet, as I did. When the oil is very hot, add the pork until the meat has browned, about 6 on each side. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the quartered red potatoes in with the pork.
  2. In a large bowl, combine the onions, garlic, tomatoes, chipotles chilies, adobo sauce, Worcestershire sauce, oregano, and ½ teaspoon of salt and mix to combine. Pour the mixture into the slow cooker and cover. Cook for 5-6 hours on high or 8-10 hours on low.
  3. When ready, drain the sauce from the meat and place in a bowl. Shred the pork apart with two forks, along with all of the seasonings and vegetables, taste, and season, if needed. Serve on the tortillas with the mashed black beans (recipe follows), sour cream, and cheese. Serves 6-8.
Garlicky Mashed Black Beans
  1. In a small pot, heat the oil over medium. Add in the minced garlic and stir for a minute, then add the beans. Use an old-fashioned potato masher or back of a large spoon to mash the beans into a coarse puree. Remove from the heat and stir in enough water to give the beans an easily spreadable consistency, usually about 2 tablespoons. Taste and season with salt, usually about ¼ teaspoon. Spread onto warm flour or corn tortillas and top with your filling of choice.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/05/03/pork-tinga-tacos-with-mashed-black-beans/