Shredded Pork with Roasted Tomatoes & Chipotle Peppers

• From: National Pork Board

Ingredients

• Seasoned Pork2 lbs pork shoulder roast or 1-1/2 pounds boneless, cut into 3-inch chunks

• 1 small white onion, quartered

• 2 cloves garlic, peeled and coarsely chopped

• 1 tsp salt

• Roasted Tomato & Chipotle Sauce2 lbs plum tomatoes

• 1 1/2 tsp canola oil , plus additonal oil for roasting tomatoes

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 6 oz Mexican chorizo, cooked and drained

• 1/2 tsp ground cloves

• 1/2 tsp cinnamon

• 2 tsp dried thyme

• 1 1/2 oz chipotle chiles in adobo sauce, pureed

• salt, to taste

• 32 small fried corn tortillas

• 1/2 cup crema (Mexican cream)

• 1 ripe avocado, cut up

Simmer this meal on the stovetop during the day and have ready as part of a buffet for the big game or next party.

Directions

• Place pork, onion and garlic in 2-quart saucepot; cover completely with water and bring to a rolling boil. Reduce heat and simmer for 1-1/2 hours or until meat is tender. Drain meat (discard garlic and onion). When cool enough to handle, remove bones, shred pork and store in refrigerator until ready to use.
• Cut tomatoes in half and discard stems and seeds. Place in shallow pan and brush with oil. Roast in 375° F oven 20 to 30 minutes or until tomato skins slip off easily. Discard skins and chop tomatoes.
• Heat oil in medium skillet. Cook and stir onion and garlic over medium-high heat 3 minutes or until tender. Stir in tomatoes, cover, reduce heat and simmer 5 minutes or until tomatoes are very saucy. Add remaining sauce ingredients and shredded pork and simmer 2 to 3 more minutes or until mixture is well blended and heated through.
• Serve hot meat mixture on tostaditas with crema and avocado.