Taiwanese🥩 Meat

Smoky Pork Tinga

Name: Smoky Pork Tinga
Total time: 3 h
Cuisine: Taiwanese
Ingredients: 5-6 lb Bone-in pork butt (shoulder); to taste Salt; to taste Black pepper; ~3 tbsp Cooking oil; ~1 medium Onion; ~1-2 Jalapeño; ~a few cloves Garlic cloves; ½ can Fire roasted canned tomatoes; a few Chipotle peppers in adobo sauce; ~½ cup Water; ~¼ cups Cilantro stems

⏱ 180 min

A smoky, spicy Mexican braised pork tinga made by simmering pork shoulder chunks in a tomato and chipotle sauce with onions and garlic — the centerpiece main dish of a $50 Mexican-themed weekly meal prep.

Adapted from a video by LifebyMikeG

The Most Delicious $50 You Will Ever Spend

Watch on YouTube

Ingredients

Bone-in pork butt (shoulder)Cut into ~2-inch cubes; trim excess fat and reserve it5-6 lb
Saltto taste
Black pepperto taste
Cooking oilFor searing the pork~3 tbspest.
OnionChopped~1 mediumest.
JalapeñoSeeds removed for less heat, or keep for more spice~1-2est.
Garlic cloves~a few clovesest.
Fire roasted canned tomatoes½ can
Chipotle peppers in adobo sauceUse peppers plus some of the adobo saucea few

Steps

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1
Trim excess fat from the pork shoulder (reserve the fat) and cut the meat into roughly 2-inch chunks for even cooking.
2
Season the pork chunks generously with salt and pepper.
3
Heat a Dutch oven with oil until very hot, then sear the pork in two batches until deeply browned; set aside.
4
In the same pot, sauté the onion, jalapeño, and garlic with a bit of salt until softened and slightly caramelized.
5
Add half a can of fire roasted tomatoes, a few chipotle peppers, some adobo sauce, and a splash of water; stir to combine.
6
Return the seared pork to the pot, stir in the chopped cilantro stems, cover, and let it braise gently for several hours until the pork is tender and flavorful.

Smoky Pork Tinga

Ingredients

Steps

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