Lime-Chipotle Carnitas Tostadas

• 1/2 cup chicken broth
• 4 teaspoons ground chipotle pepper
• 4 teaspoons ground cumin
• 1 teaspoon salt
• 1 boneless pork shoulder roast (4 to 5 pounds), halved
• 1 large onion, peeled and halved
• 8 garlic cloves, peeled
• 1 to 2 limes, halved
• 16 tostada shells
• Optional toppings: Warmed refried beans, salsa, sour cream, shredded lettuce, chopped avocado, crumbled queso fresco and minced fresh cilantro
• Lime wedges

1. 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 until meat is tender, 8-10 hours.
2. 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 two forks.
3. 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.

chicken broth, ground chipotle pepper, ground cumin, salt, pork shoulder roast, onion, garlic, tostada shells, toppings, wedges

Taken from www.tasteofhome.com/recipes/lime-chipotle-carnitas-tostadas/ (may not work)