INGREDIENTS

• 2 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
• 2 onions (1 quartered, 1 chopped fine)
• 5 garlic cloves (3 peeled and smashed, 2 minced)
• 4 sprigs fresh thyme
• Salt
• 2 tablespoons olive oil
• ½ teaspoon dried oregano
• 1 (15-ounce) can tomato sauce
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 2 bay leaves
• 1 avocado, halved, pitted, and diced
• 2 ounces queso fresco, crumbled (½ cup)
• ¼ cup fresh cilantro leaves
• Lime wedges

INSTRUCTIONS

1. Bring pork, quartered onion, smashed garlic, thyme sprigs, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 1¼ to 1½ hours.
2. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic, and thyme. Return pork to now-empty saucepan and mash into rough ½-inch pieces using potato masher. (Pork can be refrigerated for up to 2 days.)
3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add oregano, shredded pork, and chopped onion and cook, stirring often, until pork is well browned and crisp, 7 to 10 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, chipotle, bay leaves, and reserved pork cooking liquid and simmer until almost all liquid has evaporated, 5 to 7 minutes. Discard bay leaves and season with salt to taste. Garnish with avocado, queso fresco, cilantro, and lime wedges.