1 kg pork shoulder / Boston butt, cut into large chunks
10 g salt
1 bay leaf
Water to cover
4 Roma tomatoes or 800 g can tomatoes
2 cloves garlic, peeled
2 chipotles in adobo + liquid (about 1/3 of a can)
0.5 tsp dried oregano
Salt to taste
Sugar to balance (optional)
Reserved cooking liquid or water - to adjust consistency
Oil
0.5 medium onion, thinly sliced
2 bay leaves
Instructions
Cut the pork shoulder or whatever cut of meat into chunks. Add 10 grams of salt (1 percent by weight). Add to a pot and fill with water. Bring to a boil and then turn to low. Let simmer for 45 to 60 minutes until tender and shreddable.
Reserve about a cup of the cooking liquid. Drain and shred the pork pieces and set aside.
Add the tomatoes, garlic, chipotles in adobo, oregano, salt, and some of the cooking liquid to a blender. Blend until smooth. Adjust the salt, sugar, and consistency of the sauce as you see fit.
Add the oil to a pan and saute the onions and bay leaves for 1-2 minutes. Add the tinga sauce and simmer for about 5 minutes, stirring occasionally. Add the pork or shredded meat of your choice and cook for about 8-10 minutes.
Store in a container in the fridge for several days. Serve as tostadas, tacos, tortas, etc.