This post is sponsored by the Family Celebrations promotion at Publix. The
opinions and text are all mine.
This classic Mexican Pork Tinga recipe features succulent pork shoulder pressure cooked with a spicy tomato & onion based sauce that’s got the perfect amount of kick! A pressure cooker helps tenderize the pork quickly, and results in a mouthwatering shredded pork that’s perfect for tacos, burritos, and so much more!
Tinga is a dish made with shredded chicken or pork cooked in a sauce of tomatoes, chipotle peppers, and onions. Classic Tinga hails from Puebla, Mexico, which was placed on the map thanks to Cinco de Mayo. The Battle of Puebla, which took place on May 5, 1862, was a battle between Mexico and France, in an effort for France to establish a satellite state in Mexico. General Ignacio Zaragoza lead the Mexican side to victory–a historic event which is now celebrated worldwide as “Cinco de Mayo”. Cinco de Mayo has become a widely celebrated holiday in the US, but many don’t know the heroic origin of this day, and it’s important for us to celebrate all the ways that Latinx culture has shaped the cultural fabric of the United States. This is why I look forward to Hispanic Heritage Month every year.
Hispanic Heritage Month is a wonderful opportunity to celebrate the vibrant cultures and delicious flavors that are distinct to Latinx culture. As a Latina food blogger, I love being able to share my love for Latin food with you. This is why I’m so excited about celebrating Hispanic Heritage Month with the Family Celebrations promotion at Publix. During the promotion period (8/29/20 to 9/26/20), you can get more than $44 in savings on a wide assortment of fantastic products, like the ones I’m using for this pork tinga recipe!
- .50¢ off Any One (1) Ortega Taco Sauce 8 oz. (excludes Street Taco Sauces)
- $1.00 off Any One (1) Garden Fresh Gourmet Salsa 16 oz.
- $1.00 off Any One (1) Wesson Vegetable, Canola, Best Blend or Corn Oil 48 oz.
Pick up the Family Celebrations coupon flyer in the sales kiosk at the front of the store OR ask customer service for a copy. You can also receive the same savings online at getthesavings.com/familycelebrations!
What ingredients are in Pork Tinga?
Tinga sauce features tomatoes, onions, garlic & chipotles in adobo as the base flavors. Herbs and spices like oregano, chili powder and cumin add a wonderful depth of flavor. In this recipe, I used Garden Gourmet fresh salsa and Ortega taco sauce from Publix to create a luscious tinga sauce that requires barely any chopping, and has a ton of fresh flavor!
How do you serve Pork Tinga?
I love making pickled red onions & cilantro as a garnish. The combination of tangy red onions, verdant cilantro and the spicy tinga sauce that is truly magical. It’s an explosion of flavors in one bite! To add a cooling effect to the spicy pork tinga, I like serving it with sliced avocado and Mexican crema on the side.
I don’t have a pressure cooker, can I make this recipe in a slow cooker?
Absolutely! Brown the pork, blend the ingredients for the tinga sauce together, then place everything in a slow cooker/crockpot.
Set the slow cooker on high for 6 hours, or on low for 8 hours and you are good to go. It is really easy and also will not take away from the authenticity of the dish, as the ingredients really have time to get cozy with each other in the crockpot.
Can you freeze leftover Pork Tinga?
Yes, you can! Any cooked pork tinga leftovers can be placed in the freezer for up to 3 months. To reheat, just pop into a microwave safe bowl, cover and heat for 5-6 minutes, or until it’s reheated thoroughly. You may have to stir occasionally to ensure it reheats evenly.
Are you celebrating Hispanic Heritage Month? Let me know in the comments below!
And don’t forget to check out Hispanic Heritage Month with the Family Celebrations promotion at Publix between 8/29/20 to 9/26/20, to get more than $44 in savings on a wide assortment of products that you and your family will love!
Pork Tinga (Spicy Mexican Shredded Pork) Tacos
This classic Mexican dish features shredded pork, bathed in a sauce made from tomatoes, chipotle chilis and lots of aromatic Mexican spices. We're using a multi-cooker to make this dish weeknight friendly!
- 4 pounds boneless pork shoulder or Boston butt roast cut into large 2 inch chunks
- 3 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 2 tablespoons Wesson Canola Oil
- 1 16 oz container Garden Fresh Gourmet Salsa
- 1 8 oz bottle Ortega Taco Sauce
- 1 cup chopped onion about 1/2 of a large onion
- 6 cloves garlic peeled
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 tablespoon chili power
- 4 chipotle chili peppers in adobe sauce (leave out if you don't like spicy stuff)
- Salt and pepper to taste
- Lime Juice
Cut the pork into large chunks and place into a bowl. Season with 3 teaspoons of kosher salt and 2 teaspoons of ground black pepper.
Set your multi-cooker on the saute/sear function and add 1 tablespoon of Wesson Canola Oil. Sear the pork in batches to get a brown crust on all sides. Place the seared pork in a bowl and set aside.
In a blender, add the Garden Fresh Gourmet Salsa, Ortega Taco Sauce, onion, garlic, dried oregano, cumin, chili powder & chipotle peppers (if using). Blend until smooth. This is your tinga sauce.
Add the pork back into the multi-cooker insert. Pour the tinga sauce over the pork and gently toss to combine. Place the lid on the multi-cooker and manually set it to 40 minutes on high pressure. Make sure the vent is sealed.
Once the cycle is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes, manually release any additional pressure, then remove the pork from the sauce. Shred with forks, and place back into the sauce. Season with salt and pepper to taste, and add a squeeze of fresh lime juice, if desired.
Serve the shredded pork tinga with tortillas, avocado, cilantro, pickled red onions, & Mexican crema.