Ingredients
1/2 cup chicken broth4 teaspoons ground chipotle pepper4 teaspoons ground cumin1 teaspoon salt1 boneless pork shoulder roast (4 to 5 pounds), halved1 large onion, peeled and halved8 garlic cloves, peeled1 to 2 limes, halved16 tostada shellsOptional toppings: Warmed refried beans, salsa, sour cream, shredded lettuce, sliced avocado, crumbled queso fresco and minced fresh cilantroLime wedges
Preparation
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, 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 2 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.
