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Suggested 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

Calories	275
Total Fat	12
Sat Fat	3
Cholesterol	102
Sodium	269
Total Carb	12
Fibers	0
Sugars	0
Proteins	28