Pork Chipotle Tacos

I found this great recipe for tacos on one of my favorite cooking blogs: alexandracooks.com
So I decided to make it, but I changed just a couple of things. First, I used pork not chicken. Second, I simplified it. No making your own tortillas or chicken stock. (If you'd like to look at her version-which really isn't too different-just click here.)

One great thing about Tacos is they are so versatile. Unlike baked goods, you can changed ingredients, add whatever you choose and it will probably still taste good. To top off the tacos I used avocado, lettuce, tomatoes, and cheese. Anything else you like on a taco? Add it.

Ingredients:

1 lb. of pork shoulder shredded
2 tbs. olive oil
1/2 white onion, sliced
1/2 small can of chipotles in adobo sauce
1 1/2 C. crushed tomatoes (I used diced and then pureed them in a blender)
2 C. pork  stock (you can use chicken, beef, or vegetable here too.)
1 bunch cilantro chopped

Flour or corn tortillas to serve
To Top:
cheese: cheddar, mozzarella, monterey jack, etc.
1 head of lettuce
1 avocado sliced
1 tomato sliced
1 lime sliced into wedges

Directions:

Place pork shoulder in a large pot and add water about half-way up the shoulder. Cover and bring to a low boil. Allow the pork to cook all the way through. Remove from water (saving the water for the stock) and shred. Set aside.

While the pork is cooking make the sauce. In a large saute pan heat the oil. Add the onion along with some salt to flavor. Saute until it is translucent and lightly browned, about 5 minutes. Add 1/2 the can of chipotles. Include 3-4 chiles or more if you like it spicy. Stir and let simmer for about 1 minute. Add the crushed tomatoes and stock.

Add the shredded pork to the sauce and allow the sauce to simmer boiling off most of the moisture. Once it has reached your desired thickness it is ready to serve. Make your tacos with the toppings of your choice.