Shredded Pork Tinga

Try these as a tasty change to tacos, or burritos.
Richard Whitbread
2H 5M
2H 20M




Sprinkle half of the chipotle and roasted garlic dry marinade over the pork to coat evenly, reserving remaining dry marinade. Cover and chill for 1hr or longer to marinate or can be used immediately.


Heat 1 tablespoon oil in a heavy-based saucepan or flameproof casserole dish over medium-high heat. Add pork to pan and cook, turning, for 4-5 min until browned all over. Transfer to a plate.


Heat a further 1 tablespoon oil in pan. Add the onion and cook for 5 min. Add the reserved dry marinade, jalapeños, brine, tomatoes and 3/4 cup water to the pan, stir to combine.


Return pork to pan along with any juices. Bring to the boil, reduce heat to low, cover, and simmer for 2hr or until pork is very tender.


Remove pork from pan. Using 2 forks, shred the meat. Bring the sauce mixture gently to the boil and cook for 5 min or until thickened. Return pork to pan and stir to combine.


Serve shredded pork in warmed tortillas topped with avocado, coriander, crumbled feta and sliced fresh jalapeños. Garnish with lime wedges and serve with Salsa De Chipotle on the side for drizzling if desired.

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