Pork Tostadas

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.

Servings: 12

Nutrition Facts

• Calories: 275
• Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 102mg
• Sodium: 269mg
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 28g

Ingredients

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

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

Directions

For the Pork

1. In a small bowl, whisk together oregano, cumin, onion, garlic, lime juice, orange juice, and beer until combined.
2. Season the pork chunks with salt and pepper.
3. In a skillet, heat the oil over medium heat until hot.
4. Add the pork and sauté until browned on all sides.
5. Transfer the browned pork to a slow cooker.
6. Pour sauce over the pork. Cook on high for 4 hours.
7. Set oven broiler to high heat.
8. With two forks, shred the pork. Spread pork onto a large baking sheet.
9. Spoon 3/4 cup of the juice from the slow cooker on top of the pork, tossing to combine.
10. Broil for 4 to 5 minutes until the pork edges begin to crisp. Set aside.

For the Tostadas

1. Preheat the oven to 450°.
2. Spray both sides of each tortilla with nonstick cooking spray. Arrange the tortillas on two baking sheets in a single layer.
3. Bake for 8 to 12 minutes, until golden and crispy.
4. Assemble the tostadas: top each tortilla with pork and desired toppings.
5. Serve with lime wedges.

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