Slow cooker pork tinga

Since we’ve been staying at home this past week, I’ve had extra time to make some of my favorite recipes — and this pork tinga is definitely near the top of the list. It’s super easy to make in the slow cooker, it pairs perfectly with Mexican rice (one of my other favorites!), and now I have delicious leftovers for our lunches.

Slow cooker pork tinga
Serves 6
Good Food

• 2 lb pork tenderloin
• 1 bay leaf
• 14.5 oz can Italian stewed tomatoes with garlic, oregano, and basil
• 3-4 chipotle peppers in adobe
• 1/2 of a medium onion, diced
• 1/4 tsp garlic powder
• 1/4 tsp ancho chili powder
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 1/2 tsp salt

Cut the pork tenderloin into 3/4-inch cubes and place in the bottom of a medium-sized slow cooker. Add one bay leaf.

Combine all the remaining ingredients in a blender and pulse until mostly smooth. Pour the sauce over the cubed pork in the slow cooker.

Cook for 4-6 hours on low heat, or until the pork is tender. Shred the pork with two forks and stir to evenly coat with sauce, about 30 minutes before serving. Enjoy!

(Recipe adapted from I Heart Naptime)

Pairs well with:
Rice cooker Mexican rice
Iceberg lettuce salad