- 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
- 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.
- 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.
- Return cooking juices, garlic and pork to slow cooker. Squeeze lime juice over pork; heat through, stirring to combine. Layer tostada shells with pork mixture and toppings as desired. Serve with lime wedges. Yield: 16 servings.
Originally published as Lime-Chipotle Carnitas Tostadas in Healthy Cooking Annual Recipes Annual 2015, p102
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Jan. 9, 2016
"This meat was so tender and scrumptious! I loved just the meat with some fresh Pico de Gallo on it. Yum yum! ."