Shredded Pork (Tinga) Recipe – Sunset Magazine

Name: Shredded Pork (Tinga) Recipe – Sunset Magazine
Ingredients: 3 pounds fat-trimmed boned pork shoulder (butt), rinsed and cut into 2-inch cubes; 1 white onion (8 oz.), peeled and sliced; 9 cloves garlic, peeled; 15 sprigs (8 in. each) fresh cilantro, rinsed; 6 sprigs (6 in. each) fresh mint, rinsed; 3 dried bay leaves; About 1 teaspoon salt; 1 1/2 pounds chorizo sausage (or 1 1/2 pounds ground pork and 2 tablespoons chili powder; see notes); 1 1/2 cups chipotle salsa (recipe precedes); 1 1/2 tablespoons cider vinegar; 3/4 teaspoon dried oregano, crumbled

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Indulge in tender pork shredded in a flavorful broth of onions, garlic, and herbs—perfect for tacos or salads!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.

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Ingredients

3 pounds fat-trimmed boned pork shoulder (butt), rinsed and cut into 2-inch cubes
1 white onion (8 oz.), peeled and sliced
9 cloves garlic, peeled
15 sprigs (8 in. each) fresh cilantro, rinsed
6 sprigs (6 in. each) fresh mint, rinsed
3 dried bay leaves
About 1 teaspoon salt
1 1/2 pounds chorizo sausage (or 1 1/2 pounds ground pork and 2 tablespoons chili powder; see notes)
1 1/2 cups chipotle salsa (recipe precedes)
1 1/2 tablespoons cider vinegar
3/4 teaspoon dried oregano, crumbled