Categories: Mexican

Ingredients

• 4 teaspoons chili powder
• 1 tablespoon packed light brown sugar
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 2 garlic cloves, minced
• 1 3 - 4 pound boneless pork shoulder roast, trimmed of fat and cut into 2-inch chunks
• 1/2 cup fresh orange juice
• 1 tablespoon fresh lime juice
• 1/2 cup sour cream
• 12 tostadas
• 3 cups Peach & Tomato salsa (see recipe below)
• Sour cream, crumbled Cotija or queso fresco cheese, and/or hot sauce (optional)
• Peach & Tomato Salsa
• Ingredients
• 2 medium tomatoes, seeded and chopped
• 1 medium peach, pitted and chopped
• 1 small avocado, peeled, seeded, and chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons coarsely chopped fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. In a small bowl combine the chili powder, brown sugar, cumin, salt, oregano, pepper, cinnamon, and garlic. Rub the spice mixture all over the pork.

2. Place the pork shoulder in a 4-quart slow cooker and pour the orange juice and lime juice over the meat. Cover and cook on high for 5 to 6 hours or low for 10 to 12 hours, or until the meat pulls apart easily with a fork. Using a slotted spoon, remove meat from cooker. Shred meat. Skim fat from cooking liquid. Add up to 1/2 cup of the cooking liquid to the meat to moisten.

3. To serve, spread 2 tsp. sour cream on each tostada. Add the carnitas on top and top with Peach & Tomato Salsa. If desired, top with more sour cream, cheese, and/or hot sauce.

4. Peach & Tomato Salsa

5. In a medium bowl, combine all of the ingredients.

Email to a friend | Print this recipe | Back