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.
Ingredients
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
Preparation
For the Pork
Make the pork: In a small bowl, whisk together oregano, cumin, onion, garlic, lime juice, orange juice, and broth 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 four hours.
Set oven broiler to high heat. With two 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 four to five minutes, until the pork edges begin to crisp. Set aside.
For the Tostadas
Make the tostadas: Preheat the oven to 450 degrees. Spray both sides of each tortilla with nonstick cooking spray. Arrange the tortillas on two baking sheets in a single layer. Bake for eight 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
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