Tacos de Tinga in Crock-Pot

Carnitas and pulled pork are staples here, as well as minced beef with taco seasoning, but I wanted to try something new. I've seen several great taco/tex mex cookbooks coming out in Sweden lately, and I pulled out "Taco Mexican Style" to cook a few dishes for a get together with my friends. We were too eager to wait until Cinco de Mayo, so we decided we'd just go for Cinco de Aprilo.

Tacos de Tinga is a spicy and rich stew, but not very hot. Add more spice if you want that, but we served several hot condiments instead. If you don't have a  crock-pot, just use a regular pot and cook it on the stove for about 2-3 hours, or until your meat falls apart easily. (You might need a little more water) The crock-pot is super convenient though, especially as I prepared several dishes.

Tacos de Tinga in Crock-Pot

1 kg pork butt (benfri fläskkarré is what I used), cut into medium dice

1 whole chipotle chilipepper

1 white onion, finely chopped

3 garlic cloves, finely chopped

400 g crushed tomatoes

100 ml water

2 tsp dried thyme

1 tsp dried oregano

3 bay leaves

1/2 tsp all spice, ground

1/2 tsp nutmeg, ground

1-2 tsp salt

honey, to taste

Remove the stem of the chili pepper. Add every ingredient, except for the honey, to the crock-pot. Cook on low for about 7-8 hours. (I usually start out at high for an hour or so, to get things going.) When the meat is tender and falls apart easily, stir with a large fork to make it shredded. Season with a little honey, and more salt. 

Serve with tortillas, taco shells and whatever salsas and sauces you'd like.