Shredded Pork with Roasted Tomatoes and Chipotle Chiles

Ingredients

• 1  avocado diced pitted ripe peeled
• 2  chipotles in adobo canned finely chopped
• 1 tablespoon canola oil 
• 6 ounces chorizo 
• 8  corn tortillas 
• 0.5 cup crème fraîche 
• 2 teaspoons thyme dried
• 2  garlic clove minced
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 2 pounds plum tomatoes peeled chopped (Roma)
• 1 pound boston butt pork shoulder trimmed of fat cut into 2-inch pieces (pork butt)
• 8 servings sea salt to taste fine
• 1 small onion white halved thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sieve
• wooden spoon
• cookie cutter
• dutch oven
• colander
• cutting board
• skimmer

Directions

1. To make the tostaditas: Using a 2-inch round cookie cutter, cut 4 rounds from each tortilla.
2. Pour 1/2 inch oil into a large, heavy skillet and heat over high heat until the oil is shimmering. Line a baking sheet with a double thickness of paper towels. Working in batches, add the tortillas to the oil and fry until golden brown, about 1 minute. Using a wire-mesh skimmer, transfer the tostaditas to the paper towels.
3. To braise the pork: Bring 8 cups water to boil in a large casserole or Dutch oven over high heat.
4. Add the pork, onion, garlic, and salt and return to the boil. Reduce the heat to medium-low. Simmer, uncovered, until the pork is fork-tender, about 2 hours.
5. Drain in a colander, discarding the onion and garlic, and let cool slightly.
6. Transfer the pork to a chopping board and shred with 2 forks.
7. To make the sauce: Cook the chorizo in a medium nonstick skillet over low heat, stirring often and crumbling it with a wooden spoon until it turns dark red and some of the oil is released, about 15 minutes.
8. Drain in a fine-meshed sieve to remove the excess oil, and transfer to a bowl.
9. Add the canola oil to the pan and heat over medium heat.
10. Add the onion and cook, stirring often, until softened, about 3 minutes.
11. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes, thyme, cloves, and cinnamon and bring to a simmer. Cover and reduce the heat to medium-low. Simmer until the tomatoes give off their juices, about 8 minutes.
12. Add the chorizo, shredded pork, and chipotles and mix well. Cover and simmer to blend the flavors, about 2 minutes.
13. Remove from the heat and add salt. (The pork in its sauce can be cooled, covered, and refrigerated up to 1 day ahead. Reheat slowly before serving.)
14. To serve, place 1 heaping tablespoon braised pork on each tostadita.
15. Garnish with a drizzle of crema and a sprinkle of diced avocado.
16. Serve hot.
17. Wine Notes
18. Sangiovese is excellent with this dish. A Chianti classico such as those produced by Nozzole, Querciabella, or Monsanto will work just as well.