Spicy Pork Tostadas

• 3 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1/2 teaspoon cayenne pepper
• 1 bone-in pork loin roast (about 3 pounds)
• 3 large onions, chopped
• 4 tablespoons canola oil, divided
• 3 garlic cloves, minced
• 1 medium green pepper, chopped
• 1 cup salsa
• 1/2 cup frozen corn, thawed
• 1/2 cup canned black beans, rinsed and drained
• 1 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon hot pepper sauce
• 1/4 cup minced fresh cilantro
• 8 corn tortillas (6 inches)
• 1 cup shredded Monterey Jack cheese

1. Combine the oregano, salt, pepper and cayenne; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325u0b0 for 2 hours or until a thermometer reads 160u0b0.
2. In a large skillet, saute onions in 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the green pepper, salsa, corn, beans, paprika, pepper flakes and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally. Stir in the cilantro; keep warm.
3. Shred pork with two forks; keep warm. In a large skillet, fry tortillas, one at a time, in remaining oil for 2 minutes on each side or until golden. Drain on paper towels.
4. Place tortillas on serving plates; top with shredded pork, onion mixture and cheese.

oregano, salt, ground pepper, cayenne pepper, loin roast, onions, canola oil, garlic, green pepper, salsa, frozen corn, black beans, paprika, red pepper, hot pepper sauce, fresh cilantro, corn tortillas, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/spicy-pork-tostadas/ (may not work)