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Details

• Servings: 12
• Serving Size: 1 tostada

For the Pork

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Ingredients

• 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

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Preparation

1. Make the pork: In a small bowl, whisk together oregano, cumin, onion, garlic, lime juice, orange juice, and beer until combined.
2. Season the pork chunks with the salt and pepper.
3. In a skillet, heat the oil over medium heat until hot. Add the pork and sauté until browned on all sides.
4. Transfer the browned pork to a slow cooker. Pour sauce over the pork. Cook on high for 4 hours.
5. 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

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Ingredients

• 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

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Preparation

1. 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.
2. Assemble the tostadas: top each tortilla with pork and desired toppings. Serve with lime wedges.

Nutrition Facts

Calories	275
Total Fat	12g
Sat Fat	3g
Cholesterol	102mg
Sodium	269mg
Total Carbs	12g
Proteins	28g