Tinga de Puerco (Pork Tinga)

Ingredients

• 2  bay leaves 
• 15 ounce canned tomatoes fresh diced canned (or 2 cups tomatoes, )
• 2  chipotle chilies in adobo chopped to taste (or )
• 0.5 pound chorizo crumbled
• 1 tablespoon cider vinegar 
• 0.3 cup cilantro leaves chopped
• 0.3 teaspoon marjoram dried
• 0.3 teaspoon thyme leaves dried
• 3 cloves garlic chopped
• 1 tablespoon oil 
• 1  onion diced
• 0.5 teaspoon oregano 
• 1.5 pound pork butt cut into 1 1/2 inch cubes
• 8 servings salt and pepper to taste
• 8 servings water 

Equipment

• frying pan
• slow cooker

Directions

1. Heat the oil in a pan over medium-high heat, add the pork and brown on all sides.
2. Add the onion, garlic, marjoram, thyme, bay leaves and enough water to cover the pork, bring to a boil, reduce the heat to low and simmer until the pork is tender, about 45 minutes. OR
3. Place the pork, onion, garlic, marjoram, thyme, bay leaves and enough water to cover in a slow cooker and cook on low for 6-8 hours.Shred the pork, skim the fat from the broth and set both aside.
4. Heat the oil in pan over medium heat, add chorizo, cook and set aside reserving the oil and grease in the pan.
5. Add the onion and cook until tender, about 5-7 minutes.
6. Add the garlic and cook until fragrant, about a minute.
7. Add the shredded pork, 1 cup of the pork broth, the chorizo, tomatoes, chipotle chilies, oregano, marjoram and thyme and bring to a boil, reduce the heat and simmer for 15 minutes.Season with salt and pepper, mix in the vinegar and cilantro and remove from heat.