Here’s a great recipe for your next party! Set out various toppings and garnishes so guests can custom-make their own tostadas with the lime-kissed shredded pork.
—JAN VALDEZ CHICAGO, IL
PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 16 SERVINGS
1/2 cup chicken broth
4 teaspoons ground chipotle pepper
4 teaspoons ground cumin
1 teaspoon salt
1 boneless pork shoulder roast (4 to 5 pounds), halved
1 large onion, peeled and halved
8 garlic cloves, peeled
1 to 2 limes, halved
16 tostada shells
Optional toppings: warmed refried beans, salsa, sour cream, shredded lettuce, chopped avocado, crumbled queso fresco and minced fresh cilantro
Lime wedges
1. Add broth to a 5-qt. slow cooker. Mix seasonings; rub over all sides of pork. Place in slow cooker. Add onion and garlic cloves. Cook, covered, on low 8-10 hours or until meat is tender.
2. Remove pork; cool slightly. Strain cooking juices, reserving garlic cloves; discard onion. Skim fat from cooking juices. Mash garlic with a fork. Shred pork with two forks.
3. Return cooking juices, garlic and pork to slow cooker. Squeeze the lime juice over pork; heat through, stirring to combine. Layer tostada shells with pork mixture and toppings as desired. Serve with lime wedges.