Smoky Pork Tinga Tacos

This is another Rick Bayless recipe from Everyday Mexican.  


2 large yukon gold potatoes cut into 1/2 inch cubes (yes, I know weird, potatoes in a taco, but it added a certain sweetness to the dish, also Patrick thought they were pineapple.)
2 lbs boneless pork shoulder (I used a pork loin)
1 28 oz can of fire roasted diced tomatoes
3-4 canned chipotle chiles en adobo, seeded and sliced 1/4 inch long (find by the Mexican food, oh, and I used 4-- quite spicy)
1 T. chipotle canning sauce (from your can of chiles)
1 T. Worcestershire sauce
1 t. dried oregano
3 cloves garlic, crushed
1 med. white onion, sliced 1/4 inch thick
warm corn tortillas
1 cup crumbled queso fresco, feta, or goat cheese
2 avocados, pitted and cut into pieces
limes

Spread potatoes over bottom of a slow cooker and top with pork.  Meanwhile, mix tomatoes, chiles, sauce, Worcestershire, oregano, and garlic.  Pour mixture evenly over meat and potatoes.  Cover and slow cook on high for 6 hours, or until pork is tender.  Shred pork using a fork, add queso fresco, and mix with everything else.  Serve onto heated corn tortillas (microwave, 10 seconds) top with avocado and serve.

** I felt this recipe needed a hint of lime, so I squeezed a wedge onto each taco.  Lime makes everything better.
*** Patrick also thought the pork would be good on a tostada.  We've used soft corn tortillas for this purpose.  Just place them under the boiler and flip when they start to brown.  So much better than store bought tostadas.