Shredded Pork with Roasted Tomatoes and Chipotle Chiles

Ingredients

• 8 corn tortillas
• Canola oil for frying
• 1 pound pork shoulder (pork butt), trimmed of fat, cut into 2-inch pieces
• 1 small white onion, quartered
• 2 garlic cloves, crushed
• 1 tablespoon fine sea salt
• 6 ounces Mexican chorizo, removed from casing
• 1 tablespoon canola oil
• 1 small white onion, halved and thinly sliced
• 2 garlic cloves, minced
• 2 pounds plum (Roma) tomatoes, roasted, peeled, and chopped
• 2 teaspoons dried thyme
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 2 canned chipotle chiles in adobo, finely chopped
• Fine sea salt to taste
• 1/2 cup Mexican crema or crème fraîche in a squeeze bottle
• 1 ripe avocado, peeled, pitted, and diced

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