2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)cut into 1" dice (if you're using bone-in, trim as close as you can to the bone -and use it in the tinga)
1/2 teaspoon black pepper
1 poundred skinned potatoescut into 1/2" dice
1medium yellow oniondiced
128 ounce candiced tomatoes in juice
3-4canned chipotle peppers in adobo saucesliced thin
1 tablespoonadobo sauce(from the peppers)
1tablespoon worcestershire sauce
3 largecloves garlicminced
1cup queso frescocrumbled
2limescut into wedges
pickled red onions
Preheat the oven to 300°.
In a large bowl, add the diced tomatoes, sliced chipotle peppers, adobo sauce, onion powder, cumin, oregano, worcestershire sauce and garlic. Stir to combine.
Cut the pork shoulder into cubes. If your shoulder includes the bone, trim the meat from the bone, then cube it. Season the pork with salt and pepper.
Heat the oil in a large dutch oven and add the cubed pork (and the bone, if using). Lightly brown the meat on all sides, about 5-8 minutes. Remove from heat.
Add then diced potato and onion to the pork. Pour the tomato mixture over the pork mixture and gently toss to combine.
Cover the pot tightly with a lid and transfer to the oven. Cook for 2-2 1/2 hours until the pork is tender.
Warm the tortillas in a nonstick pan over medium high heat, flipping occasionally until they are fragrant and start to char. (If you have a gas stovetop, you can also place the tortillas directly over the burner and use a pair of tongs to flip them -- you'll get a stronger char this way.)
Mash the avocado in a bowl and give a squeeze or two of lime to prevent oxidation. Spread a spoonful of avocado over the tortilla. Add a scoop of tinga, sprinkle with quest fresco and cilantro. Add a squeeze of lime and enjoy!