Ingredients:
6 cups water
2 lbs boneless pork shoulder, cut in 2 inch pieces
1 medium white Spanish onions, thinly sliced
1/4 cup cider vinegar, divided
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 cup finely chopped onions
4 cloves garlic, minced
1 (8 ounce) cans tomato sauce
3 canned chipotle chiles in adobo, chopped and mashed
1/2 teaspoon ground cumin
16 soft tortillas, lightly roasted
salsa
16 scallions, trimmed
2 teaspoons extra virgin olive oil
salt
fresh lime juice ( listed as optional but really gives a nice flavor)
Directions:
Bring the water to a boil in a Dutch oven over high heat.
Add the pork, sliced Spanish onion, 3 tablespoons of the vinegar, and the salt.
Return to boil, reduce heat, cover partially, and simmer 1 1/2 hours.
Remove the pork with a slotted spoon; cool slightly.
Reserve 1 cup of the cooking water.
Shred the pork with 2 forks and set aside.
Preheat a non-stick skillet over medium-high heat; add the oil and chopped onion and cook for 3 minutes.
Add the garlic and cook for 15 seconds.
Add tomato sauce, mashed chipotles, cumin, remaining 1 tablespoons vinegar, shredded pork, and reserved cooking water; cook 1-2 minutes to heat thoroughly.
Remove from heat; cover and let stand 10 minutes to absorb the flavors.
To serve, place about 1/4 cup of the pork mixture and one roasted scallion in a roasted tortilla.
Roasted Scallions: Preheat oven to 425*F.
Place the scallions on a baking sheet; drizzle evenly with the oil and toss gently to coat.
Arrange in a single layer and roast for 10 minutes; remove from oven and sprinkle with salt and lime juice.
Servings: 8-16
Time preparation: 120 min.
Time total: 155 min.