HELP! I just got a crock pot (Page 2)

This is one of my favorite Mexican meals, and I'm definitely not alone.  This is one of my standard dishes I make when we have guests over, and it's always a big hit.  I usually end up writing out at least two recipe cards whenever I make it for others.  Hope you enjoy it!! 

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Smoky Pork Tinga Tacos
from "Mexican Everyday" by Rick Bayless
Makes 10 to 12 servings

1 pound Yukon Gold or red-skin potatoes, cut into 1/2-inch cubes
2 pounds boneless pork shoulder, cut into 1-inch pieces
   NOTE: I usually try to get lean pork chops instead... just less fat to add to my meal
One 28-ounce can diced (NOT crushed) tomatoes, undrained
3 to 4 canned chipotle chiles en adobo, seeded and sliced 1/4-inch thick
1 tablespoon of the adobo sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, preferably Mexican
3 garlic cloves, peeled, and finely chopped
1 medium white onion, sliced 1/4-inch thick
Salt
4 ounces Mexican chorizo sausage, casing removed
   NOTE: The chorizo is optional.  Not everyone likes the flavor.
24 warm corn tortillas
1 cup crumbled Mexican queso fresco or feta cheese **
2 large avocados, pitted and cut into 1/2-inch pieces

Spread the potatoes over the bottom of a slow-cooker and top with the pork cubes. In a large bowl mix the undrained tomatoes with the chipotles and the tablespoon of adobo sauce, Worcestershire, oregano, garlic, onion and 11/2 teaspoons salt. Pour the mixture over the meat and potatoes. Cover and slow-cook on high for 6 hours; the dish can hold on the slow-cooker's "keep-warm" function for 4 more hours or so.

When ready to serve, uncover the pork tinga and spoon off the fat accumulated on top. Fry the optional chorizo in an 8-inch skillet until thoroughly cooked, about 4 minutes. Sprinkle on the chorizo over the tinga then stir, breaking the pork into smaller pieces. Taste and season with added salt if needed.