Shredded Pork with Roasted Tomatoes and Chipotle Chiles

Name: Shredded Pork with Roasted Tomatoes and Chipotle Chiles
Ingredients: 8 corn tortillas; Canola oil for frying; 1 pound pork shoulder (pork butt), trimmed of fat, cut into 2-inch pieces; 1 small white onion, quartered; 2 garlic cloves, crushed; 1 tablespoon fine sea salt; 6 ounces Mexican chorizo, removed from casing; 1 tablespoon canola oil; 1 small white onion, halved and thinly sliced; 2 garlic cloves, minced; 2 pounds plum (Roma) tomatoes, roasted, peeled, and chopped; 2 teaspoons dried thyme; 1/2 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 2 canned chipotle chiles in adobo, finely chopped; Fine sea salt to taste; 1/2 cup Mexican crema or crème fraîche in a squeeze bottle; 1 ripe avocado, peeled, pitted, and diced