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Pork Tostadas

  • Category: LiveSmart
  • Posted On:
  • Written By: Baldwin

Serves 12

  • Diabetic

  • Gluten Free

  • Heart Healthy

Here's an easy gluten-free dinner you can make for a crowd. The pork stays moist and juicy in this easy slow-cooker recipe. Make the pork ahead and chop the yummy toppings just before serving.


For the Pork

  • 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

For the Tostadas

  • 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


For the Pork

  • Make the pork: In a small bowl, whisk together oregano, cumin, onion, garlic, lime juice, orange juice, and beer until combined.
  • Season the pork chunks with the salt and pepper.
  • In a skillet, heat the oil over medium heat until hot. Add the pork and sauté until browned on all sides.
  • Transfer the browned pork to a slow cooker. Pour sauce over the pork. Cook on high for 4 hours.
  • 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

  • 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.
  • Assemble the tostadas: top each tortilla with pork and desired toppings. Serve with lime wedges.

Nutrition Facts

Serving size:

  • 1 tostada

Per Serving:

Calories: 275 Fat: 12g Saturated Fat: 3g Cholesterol: 102mg Sodium: 269mg Carbohydrates: 12g Fiber: 0g Protein: 28g

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Date Last Reviewed: July 7, 2021

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Medical Review: Jane Schwartz, RDN, CLT

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