2 lbs. boneless pork butt/pork shoulder, cut into 1" cubes
1 tsp table salt
1 onion, cut into 4 pieces
1 bay leaf
2 sprigs thyme
3 garlic cloves
2 tbsp olive oil
1 small onion, diced
1/2 tsp dried oregano
2 cloves garlic, minced
1 tbsp dried chipotle powder
1 14oz can tomato sauce
1 cup pork braising liquid (reserved from pork)
2 bay leaves
In a large pot, add 6 cups cold water, onion, 2 sprig thyme, 3 garlic cloves.
Bring to simmer, then cover, and simmer over medium-low for about 1.25 to 1.5 hours, or until pork starts to shred.
Drain, reserving 1 cup of cooking liquid.
Remove garlic, onion, thyme.
Shred pork (it's easy using a potato masher).
In a 12" skillet, heat olive oil. Add onion, oregano and pork, and fry for 7-10 minutes,
Fry over high heat for 7-10 minutes, until edges of pork are crisp.
To finish pork, add garlic & chipotle powder, cook stirring for 1 minute.
Add tomato sauce, braising liquid, and bay leaf
Cook until sauce reduces, 7-10 minutes.
To fry tortillas, heat 1 cup oil in skillet to 350F
Fry corn tortillas for a minute or two per side. Set aside on towel to drain.
Garnish with diced avocado, cilanto, queso fresco, and lime wedges