Tinga Poblana Tacos

Place the pork roast in the slow cooker along with all the ingredients, except for the chorizo. Heat a skillet on medium-high heat and brown the chorizo, breaking up the lumps. Add the chorizo to the slow cooker. Stir the slow cooker ingredients to combine and ladle some of the sauce on top of the pork roast. Set the the slow cooker on the low setting and cook for 8 hours or until most of the liquid has evaporated and you’re left with a thick sauce.

Remove the pork roast and set on a plate. Using two forks, shred the pork. Place the shredded pork in a large bowl. Add the sauce from the slow cooker and stir to thoroughly combine. Add salt to taste.

Serve as a filling for tacos, burritos, tortas, or on tostadas, along with diced tomatoes, avocados, sour cream, and any other toppings you enjoy.