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Shredded Pork with Roasted Tomatoes and Chipotle Chiles

Shredded Pork with Roasted Tomatoes and Chipotle Chiles Recipe

  • 8 corn tortillas
  • Canola oil for frying
  • 1 pound pork shoulder (pork butt), trimmed of fat, cut into 2-inch pieces
  • 1 small white onion, quartered
  • 2 garlic cloves, crushed
  • 1 tablespoon fine sea salt
  • 6 ounces Mexican chorizo, removed from casing
  • 1 tablespoon canola oil
  • 1 small white onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 2 pounds plum (Roma) tomatoes, roasted, peeled, and chopped
  • 2 teaspoons dried thyme
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 2 canned chipotle chiles in adobo, finely chopped
  • Fine sea salt to taste
  • 1/2 cup Mexican crema or crme frache in a squeeze bottle
  • 1 ripe avocado, peeled, pitted, and diced
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