Spicy Mexican Shredded Pork Tostados

Saw this recipe in the latest issue of Cooks Illustrated, one of my favorite magazines for new recipes. Thought that it looked good so we tried it. Wasn't quite like I thought it would be and took more time than I thought but it was good and we saved enough for a second meal in the freezer. Unfortunately it was too spicy for the kids so they ended up having to have something different even though I am trying really hard to have them eat what we eat (which is not always successful). Here's tonight's dinner:

KIDS:
Chicken nuggets
Trader Joe's microwavable brown rice (love this!)
Baby carrots

PARENTS:

Spicy Mexican Shredded Pork (from Cooks Illustrated)

2 pounds boneless pork butt, trimmed of excess fat and cut into 1-inch pieces (should weigh about 1.5 pounds after trimming)
2 medium onions, 1 quartered and 1 chopped fine
5 medium garlic cloves, 3 peeled and smashed and 2 minced or pressed through a garlic press
4 sprigs fresh thyme
Salt
2 tablespoons olive oil
1/2 teaspoon dried oregano
1 (14.5-ounce) can tomato sauce
1 tablespoon ground chipotle powder
2 bay leaves

Package of prepared (crispy) tostados.

1. Bring pork, quartered onion, smashed garlic cloves, thyme, 1 teaspoon salt, and 6 cups water to simmer in a large saucepan over medium-high heat, skimming off foam that rises to the surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes. Drain pork, reserving one cup cooking liquid. Discard onion, garlic, and thyme. Return park to saucepan and shred into rough pieces. Set aside.

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

3. Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes. Remove and discard bay leaves and season with salt to taste.

4. To serve: spoon pork on top of tostados and garnish with chopped cilantro and a dash of lime juice. Other garnishes (which I didn't use) could be queso fresco cheese, sour cream, or diced avocado.

Ratings:
Time: Took more time than I expected. Definately a weekend recipe.
Taste: Tasted better than I thought. Liked it.
Will I make it again: Maybe. I want to see if I can adapt this to the slow cooker.