INGREDIENTS

1. 6cupswater
2. 2lbsboneless pork shoulder, cut in 2 inch pieces
3. 1medium whiteSpanish onion, thinly sliced
4. 1/4cupcider vinegar, divided
5. 1teaspoonsalt
6. 1tablespoonextra-virgin olive oil
7. 1cup finely choppedonions
8. 4clovesgarlic, minced
9. 1 (8 ounce)cantomato sauce
10. 3 cannedchipotle chiles in adobo, chopped and mashed
11. 1/2teaspoonground cumin
12. 16 softtortillas, lightly roasted
13. salsa

14. Roasted Scallions

15. 16scallions, trimmed
16. 2teaspoonsextra-virgin olive oil
17. salt
18. fresh lime juice(listed as optional but really gives a nice flavor)

DIRECTIONS

1. Bring the water to a boil in a Dutch oven over high heat.
2. Add the pork, sliced Spanish onion, 3 tablespoons of the vinegar, and the salt.
3. Return to boil, reduce heat, cover partially, and simmer 1 1/2 hours.
4. Remove the pork with a slotted spoon; cool slightly.
5. Reserve 1 cup of the cooking water.
6. Shred the pork with 2 forks and set aside.
7. Preheat a non-stick skillet over medium-high heat; add the oil and chopped onion and cook for 3 minutes.
8. Add the garlic and cook for 15 seconds.
9. Add tomato sauce, mashed chipotles, cumin, remaining 1 tablespoons vinegar, shredded pork, and reserved cooking water; cook 1-2 minutes to heat thoroughly.
10. Remove from heat; cover and let stand 10 minutes to absorb the flavors.
11. To serve, place about 1/4 cup of the pork mixture and one roasted scallion in a roasted tortilla.
12. Roasted Scallions: Preheat oven to 425*F.
13. Place the scallions on a baking sheet; drizzle evenly with the oil and toss gently to coat.
14. Arrange in a single layer and roast for 10 minutes; remove from oven and sprinkle with salt and lime juice.