Here’s an easy gluten-free dinner you can make for a crowd. The pork stays moist and juicy in this easy slow-cooker recipe. You can even make the pork in advance and chop the yummy toppings just before serving.
- Calories: 275
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 102mg
- Sodium: 269mg
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 28g
- 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
- 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
For 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 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 two 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
- Preheat the oven to 450°.
- Spray both sides of each tortilla with nonstick cooking spray. Arrange the tortillas on two 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.
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