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Ingredients
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    1  3 - 3 1/2 pound 
    boneless pork shoulder roast
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    1  15  ounce can 
    tomato sauce
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    1/2  cup 
    chicken broth
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    2   tablespoons 
    finely chopped canned chipotle peppers in adobo sauce
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    6   cloves 
    garlic, minced (1 tablespoon)
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    ground cumin
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    1/2  teaspoon 
    ground coriander
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    1/4  teaspoon 
    ground black pepper
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    1   cup 
    canned refried beans
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    8   
    corn tostada shells
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    1   cup 
    packaged mixed salad greens
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    1   cup 
    chopped tomato (2 medium)
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    1   
    avocado, halved, seeded, peeled, and thinly sliced
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    1   cup 
    queso fresco cheese, crumbled (4 ounces)
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    1/2  cup 
    dairy sour cream

Directions
1.
Trim fat from roast; cut pork into chunks. Place pork in a 4- or 5-quart slow cooker. In a medium bowl, stir together tomato sauce, chicken broth, chipotle peppers, garlic, salt, cumin, coriander, and pepper; pour over pork in cooker.
2.
Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
3.
Remove pork from cooker. Using two forks, shred pork. Reserve half of the pork (about 3 cups) and 2 cups of the sauce; store as directed below. Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.
4.
Spread refried beans over tostada shells. Top evenly with pork mixture. Divide greens, tomato, avocado, and cheese evenly among tostadas. Top each with sour cream. Makes 4 servings and reserves.
Storage
  • To store reserves: Place shredded pork and sauce in separate airtight containers. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw in refrigerator overnight before using.)
Nutrition information
Per Serving: cal. (kcal) 680, Fat, total (g) 36, chol. (mg) 144, sat. fat (g) 12, carb. (g) 40, Monosaturated fat (g) 15, Polyunsaturated fat (g) 5, fiber (g) 8, sugar (g) 3, pro. (g) 48, vit. A (IU) 1700.66, vit. C (mg) 14.76, Thiamin (mg) 0.92, Riboflavin (mg) 0.74, Niacin (mg) 8.29, Pyridoxine (Vit. B6) (mg) 0.7, Folate (µg) 80.64, Cobalamin (Vit. B12) (µg) 1.34, sodium (mg) 988, Potassium (mg) 1231, calcium (mg) 292.81, iron (mg) 4.5, Vegetables () 1, Starch () 2.5, Lean Meat () 5.5, Fat () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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