Prep Time:
30 mins
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Ingredients
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13 - 3 1/2 pound boneless pork shoulder roastsee savings
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115 ounce can tomato saucesee savings
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1/2 cupchicken brothsee savings
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2 tablespoonsfinely chopped canned chipotle peppers in adobo saucesee savings
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6cloves garlic, minced (1 tablespoon)see savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoonground cuminsee savings
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1/2 teaspoonground coriandersee savings
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1/4 teaspoonground black peppersee savings
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1 cupcanned refried beanssee savings
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8corn tostada shellssee savings
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1 cuppackaged mixed salad greenssee savings
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1 cupchopped tomato (2 medium)see savings
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1avocado, halved, seeded, peeled, and thinly slicedsee savings
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1 cupqueso fresco cheese, crumbled (4 ounces)see savings
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1/2 cupdairy sour creamsee savings
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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.
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: Calories 680, Total Fat 36 g, Cholesterol 144 mg, Sodium 988 mg, Carbohydrate 40 g, Fiber 8 g, Protein 48 g,
Percent Daily Values are based on a 2,000 calorie diet
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