Shredded Pork (Tinga)

Ingredients

• 1.5 pounds chorizo sausage 
• 1.5 tablespoons cider vinegar 
• 3  bay leaves dried
• 15 sprigs cilantro leaves fresh rinsed (8 in. each)
• 6 sprigs mint leaves fresh rinsed (6 in. each)
• 9 cloves garlic peeled
• 0.8 teaspoon oregano dried crumbled
• 3 pounds fat-trimmed boned pork shoulder rinsed cut into 2-inch cubes (butt)
• 1.5 cups chipotle salsa (recipe precedes)
• 1 teaspoon salt 
• 8 oz onion white peeled sliced

Equipment

• frying pan
• slotted spoon

Directions

1. In a 5- to 6-quart pan, combine pork, onion, garlic, cilantro, mint, bay leaves, 1 teaspoon salt, and 6 cups water. Cover and bring to a boil over high heat, then reduce heat and simmer until pork is tender when pierced, 1 to 1 1/4 hours. With a slotted spoon, lift meat from broth, leaving behind other solids. Reserve broth for another use. When meat is cool enough to handle, tear into coarse shreds.
2. Set 5- to 6-quart pan or a 12-inch frying pan over medium-high heat. Squeeze sausage from casing into pan; stir often until meat is browned, 6 to 10 minutes. (If using ground pork, crumble pork into pan and add chili powder.) If there's more than 1 tablespoon fat, drain off and discard extra. Stir in shredded pork, chipotle salsa, vinegar, and oregano.
3. Stir often over low heat until tinga is hot and juices are slightly thickened and no longer runny, 4 to 6 minutes.
4. Add more salt to taste.