Shredded Pork with Roasted Tomatoes and Chipotle Chiles

Ingredients

• Fine sea salt to taste
• 2 garlic cloves
• 1 tablespoon fine sea salt
• 6 ounces Mexican chorizo
• ½ teaspoon ground cloves
• 2 teaspoons dried thyme
• ½ teaspoon ground cinnamon
• + 11 more ingredients
• • 2 canned chipotle chiles in adobo
  • ½ cup Mexican crema
  • 1 ripe avocado
  • 8 corn tortillas
  • Canola oil
  • 1 pound pork shoulder (pork butt)
  • 1 small white onion
  • 2 pounds plum (Roma) tomatoes
  • 2 garlic cloves
  • 1 small white onion
  • 1 tablespoon canola oil

1. To make the tostaditas: Using a 2-inch round cookie cutter, cut 4 rounds from each tortilla. 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 ...

View full recipe at Epicurious