Tacos, Enchiladas, Tamales, Tostadas

Serves 4 to 6

• 1 ½ pounds lean, boneless pork shoulder, trimmed and cut into 1 ½ inch cubes
• 1 tablespoon vegetable or olive oil
• ½ cup Bohemia Beer
• 1 pound (about 5 medium) red-skinned potatoes, quartered
• 1 large white onion, sliced ¼ inch thick
• 1 can (28 ounces) diced tomatoes with their juices (preferably fire-roasted)
• 1 cup Frontera Chipotle Salsa
• 1 teaspoon Worcestershire Sauce
• Salt
• ½ cup crumbled Mexican queso fresco or farmers cheese
• 1 ripe avocado, pitted, flesh scooped from skin and diced
• Warm corn tortillas

1. Pat pork dry with paper toweling. Heat the oil in a large, nonstick skillet until hot. Add the pork in a single, uncrowded layer. Cook, turning until brown on all sides, about 6 to 8 minutes. Remove pork to a plate as it browns. Pour Bohemia into pan and boil gently while scraping up all the browned bits from the pan.
2. Put browned pork and pan juices into a slow-cooker. Add the potatoes.
3. Combine the onion, tomatoes, salsa, Worcestershire and ½ teaspoon salt in large bowl. Mix well. Scrape the mixture into the slow cooker and stir to mix thoroughly. 
4. Cook for 6 hours at the highest temperature.  After 6 hours, gently stir the tinga.  If it seems really thick, add a little water.  Taste and season with salt. 
5. Serve the pork tinga in a large bowl, sprinkled with fresh cheese and diced avocado. Pass warm tortillas for making tacos.