Hatch Chile Pulled Pork Tacos Rojos

Ingredients:

• 1 Swift Hatch Chile Seasoned Boneless Pork Shoulder Butt
• 1 cup beef or chicken broth
• 1 can (10 oz.) red enchilada sauce
• 2 chipotle peppers in adobo, chopped
• 1 tablespoon adobo sauce
• 12–16 corn tortillas
• 1/2 white onion, finely diced
• 1/2 cup chopped fresh cilantro
• 1 cup crumbled queso fresco
• 2 limes, cut into wedges
• 1 avocado, sliced
• Salsa, for serving

Directions

1. Slow cook the pork. Place the Swift Hatch Chile Seasoned Boneless Pork Shoulder Butt in a slow cooker. Pour the broth around the pork. Cover and cook on LOW for 7–8 hours, or until the pork is fork-tender and easily pulls apart.
2. Shred the pork. Transfer the cooked pork to a cutting board or large bowl. Shred using two forks, discarding any large pieces of excess fat.
3. Make it rojo. In a saucepan over medium heat, combine the red enchilada sauce, chopped chipotle peppers and adobo sauce. Simmer for 5 minutes. Add enough of the sauce to the shredded pork to thoroughly coat it, tossing to combine.
4. Warm the tortillas. Heat the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side, until warm and pliable.
5. Build the tacos. Divide the Hatch chile pulled pork among the tortillas. Top with diced onion, cilantro, queso fresco and avocado.
6. Serve. Finish with a squeeze of fresh lime and serve with salsa and additional red sauce as desired.