Adobo Pork Tostadas

• 3 pounds boneless pork shoulder roast
• 10 ounces tomatoes with green chilies
• 1 cup chicken broth
• 1 tablespoon chipotle peppers in adobo sauce finely chopped
• 6 cloves garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 1 cup refried beans
• 8 tostada shells corn, or corn tortillas
• 1 cup salad greens
• 1 cup tomato chopped
• 1 avocado thinly sliced
• 1 cup queso fresco cheese crumbled, optional
• 1/2 cup sour cream

1. Trim fat from pork; cut pork into chunks. Place pork in 4 or 5 qt. slow cooker. In a medium bowl, stir together tomatoes, broth, chipotle peppers, garlic, salt, cumin, cumin seeds, coriander and black pepper; pour over pork in cooker.
2. Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5 to 6 hours.
3. Remove pork from cooker. Using two forks, shred pork.
4. Spread refried beans over tostada shells. Top evenly with pork mixture. Divide greens, tomato, avocado and cheese evenly among tostadas. Top each with sour cream.

pork shoulder roast, tomatoes, chicken broth, peppers, garlic, salt, ground cumin, cumin seeds, ground coriander, ground black pepper, beans, tostada shells corn, salad greens, tomato, avocado, fresco cheese, sour cream

Taken from www.yummly.com/recipe/Adobo-Pork-Tostadas-1644198 (may not work)