Smokey Shredded Pork Tinga Tostadas

1. Simmer the Pork

In a large saucepan, combine pork, quartered onion, smashed garlic, thyme sprigs, and 1 teaspoon of salt with 6 cups of water. Bring to a simmer over medium-high heat, skimming any foam. Reduce heat to medium-low, cover partially, and cook until pork is tender, about 75 to 90 minutes.

2. Shred the Pork

Drain the pork, saving 1 cup of the cooking liquid. Discard the onion, garlic, and thyme. Return pork to the pan and mash with a potato masher until it's shredded into rough ½-inch pieces.

3. Crisp the Pork

Heat olive oil in a 12-inch nonstick skillet over medium-high heat. Add the shredded pork, chopped onion, and oregano. Cook, stirring often, until pork is browned and crisp, about 7 to 10 minutes. Stir in minced garlic and cook until fragrant, roughly 30 seconds.

4. Finish the Tinga

Mix in tomato sauce, chipotle powder, the reserved pork cooking liquid, and bay leaves. Simmer until the liquid has nearly evaporated, 5 to 7 minutes. Remove bay leaves and season with salt to taste.

5. Fry Tortillas

Heat vegetable oil in an 8-inch heavy-bottomed skillet to 350 degrees Fahrenheit. Use a fork to poke each tortilla 3 to 4 times. Fry tortillas one at a time, using a potato masher to keep them submerged, until crisp and lightly browned, about 45 to 60 seconds. Drain on a paper towel-lined plate and season with salt.

6. Assemble Tostadas

Spoon a small amount of the pork tinga onto the center of each tostada.