2large avocadospitted and sliced into 1/2 inch thick slices for serving
Spread potatoes on the bottom of a slow cooker and the top with Indiana Kitchen Boneless Pork Loin. Then, in a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, Worcestershire sauce, oregano, garlic, and onion. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
When you are ready to eat, fry the optional chorizo in a medium skillet until thouroughly done, for about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinke on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
Taste and season with salt if you think it needs it.
Serve with warm tortillas, crumbled fresh cheese, and avocado.
If you do not have a slow cooker, you can do this in a medium-sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300-degree oven for 2 to 2 1/2 hours until pork is completely tender.