Carnitas Tostada

Ingredients

• Cilantro - 1/4 cup, chopped
• Tomato - 1, diced
• Avocado - 1, sliced
• Monterey jack cheese - 1 cup, shredded
• Tostadas - 8
• Refried beans - 1 can
• Chicken broth - 1 cup
• Orange - 1, juiced
• Garlic - 4 cloves, minced
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Pepper - 1 teaspoon
• Salt - 1 tablespoon
• Pork shoulder - 2 pounds

Instructions

1. Season the pork shoulder with salt, pepper, oregano, and cumin. Place in a slow cooker with the minced garlic, orange juice, and chicken broth.
2. Cook on low for 8 hours, or high for 4 hours, until the pork is tender and can be easily shredded with a fork.
3. Preheat the oven to 400°F.
4. Spread a layer of refried beans on each tostada, then top with shredded pork and cheese.
5. Bake for 5-10 minutes, until the cheese is melted and bubbly.
6. Top each tostada with avocado slices, diced tomato, and chopped cilantro before serving.