Recipe Intro From feedfeed
Serves 6INGREDIENTS 2 lbs boneless pork butt, cut into 1" pieces 2 onions, 1 quartered, 1 chopped fine 5 garlic cloves, 3 peeled & smashed, 2 minced 4 sprigs of fresh thyme1 salt, plus more for seasoning 2 Tbsp vegetable oil 1/2 tsp dried oregano 1 (15 oz) can tomato sauce 1 Tbsp chipotle chili powder 2 bay leavesCorn tostadas or flour tortillasQueso fresco or feta cheeseAvocadoCilantro leavesSour creamLime wedgesDIRECTIONSBring pork, quartered onion, smashed garlic cloves, thyme sprigs, salt and 6 cups of water to simmer in large saucepan over medium high heat. Skimm off surface foam. Reduce heat to medium low and cook until pork is tender, about 75-90 minutes.Drain pork, reserving 1 cup of cooking liquid. Discard onions, garlic and thyme sprigs. Return pork to saucepan. Using potato masher, mash pork until shredded into rough 1/2 inch pieces. Shredded pork can be refrigerated up to 2 days.Heat oil in 12" nonstick skillet over medium high heat until shimmering. Add shredded pork, chopped onion and oregano. Cook, stirring often, until pork is well browned and crisp, 7-10 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, chili powder, reserved pork cooking liquid and bay leaves. Simmer until almost all liquid has evaporated, 5-7 minutes.Discard bay leaves and season with salt to taste. Spoon shredded pork on to tostadas/tortillas and garnish with cheese, avocado and cilantro. Serve with lime wedges.