Here's an easy gluten-free dinner you can make for a crowd. The pork stay moist and juicy in this easy slow-cooker recipe. Make the pork ahead and chop the yummy toppings just before serving.
Suggested Serving Size
For the Pork
1 Tbsp dried oregano
1 Tbsp ground cumin
1 large onion, chopped
8 garlic cloves, chopped
1/4 cup fresh lime juice
1/2 cup orange juice
1 cup reduced-sodium chicken broth (gluten free if needed)
4 lbs pork shoulder, cut into 1-inch chunks
1/2 tsp salt
Black pepper, to taste
1 tsp olive oil
Make the pork: In a small bowl, whisk together oregano, cumin, onion, garlic, lime juice, orange juice, and beer until combined.
Season the pork chunks with the salt and pepper.
In a skillet, heat the oil over medium heat until hot. Add the pork and sauté until browned on all sides.
Transfer the browned pork to a slow cooker. Pour sauce over the pork. Cook on high for 4 hours.
Set oven broiler to high heat. With 2 forks, shred the pork. Spread pork onto a large baking sheet. Spoon 3/4 cup of the juice from the slow cooker on top of the pork, tossing to combine. Broil for 4 to 5 minutes, until the pork edges begin to crisp. Set aside.
For the Tostadas
12 corn tortillas
2 Tbsp crumbled feta cheese
1 avocado, pitted, peeled and diced
1 tomato, chopped
Sliced red onion
Chopped fresh cilantro
Lime wedges, for garnish
Make the tostadas: Preheat the oven to 450°. Spray both sides of each tortilla with nonstick cooking spray. Arrange the tortillas on 2 baking sheets in a single layer. Bake for 8 to 12 minutes, until golden and crispy.
Assemble the tostadas: top each tortilla with pork and desired toppings. Serve with lime wedges.