Slow-Cooker Pork Tinga Tacos

Cook chorizo in a large skillet over medium heat, stirring occasionally and breaking up large pieces, until no longer pink, about 5 minutes. Transfer to a small bowl and refrigerate.

Season pork with 3/4 teaspoon salt. Cook the pork in the pan in 2 batches, using 1 tablespoon oil for each, until browned on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add turnips to the slow cooker.

Add the remaining 1 tablespoon oil and onion to the pan. Cook over medium heat, stirring occasionally, until soft and starting to brown, about 5 minutes. Add garlic, chipotles, marjoram, oregano and thyme; cook, stirring, for 1 minute. Scrape the mixture into a blender. Add tomatoes and their juice and the remaining 3/4 teaspoon salt. Puree until smooth. Pour into the slow cooker.

Cover and cook on High for 3 hours or on Low for 6 hours. Stir in vinegar. Shred the pork, if desired.

Reheat the reserved chorizo. Serve the pork mixture in tortillas, topped with the chorizo, cheese and avocado. Garnish with cilantro and lime wedges, if desired.