Tinga de cerdo (pork tinga, Puebla origin)
Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Puebla, Mexico — pork variation of the classic tinga; now national
II
Description
Tinga de cerdo is the pork variation of tinga — shredded braised pork shoulder combined with a chipotle-tomato sauce, with white onion, garlic, and a small amount of Mexican oregano. The pork provides a richer, fattier result than chicken tinga, with a deeper caramelised flavour. Used as a taco filling, torta filling, or tostada topping. The fat rendering from the pork shoulder during poaching adds richness to the sauce that chicken tinga cannot achieve.
III
The Thread
—Cuban ropa vieja (shredded beef in sauce)
—Philippine adobo pulled pork
—American pulled pork BBQ (shredded braised pork)
IV
Flavour Context
Rich, pork-fatty, smoky chipotle, slightly oregano-herbal — more substantial than chicken tinga
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year