Pork Tinga

• 1 tbsp canola oil
• 1 1/2 lb pork butt or shoulder, cut into 1 1/2 inch cubes
• 1 sm onion, quartered
• 1 clove garlic
• 1/4 tsp dried marjoram
• 1/4 tsp dried thyme
• 2 bay leaves
• water
• 1 tbsp oil
• 1/2 lb chorizo, casings removed and crumbled
• 1 onion, diced
• 3 cloves garlic, chopped
• 15 oz diced tomatoes 
• 2 chipotle chilies in adobo, chopped
• 1/2 tsp oregano
• 1/4 tsp dried marjoram
• 1/4 tsp dried thyme
• salt and pepper to taste
• 1 tbsp cider vinegar
• 1/4 c cilantro, chopped

Heat the oil in a pan over medium-high heat, add the pork and brown on all sides.

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 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.

Heat the oil in pan over medium heat, add chorizo, cook and set aside reserving the oil and grease in the pan.

Add the onion and cook until tender, about 5-7 minutes.

Add the garlic and cook until fragrant, about a minute.

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.