ingredients

• 1  3- to 3-1/2-pound  boneless pork shoulder roast
• 1  15-ounce can  tomato sauce
• 1/2  cup  chicken broth
• 2  tablespoons  finely chopped canned chipotle peppers in adobo sauce
• 6  cloves  garlic, minced (1 tablespoon)
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  ground coriander
• 1/4  teaspoon  ground black pepper
• 1  cup  canned refried beans
• 8    corn tostada shells
• 1  cup  packaged mixed salad greens
• 1  cup  chopped tomato (2 medium)
• 1    avocado, halved, seeded, peeled, and thinly sliced
• 1  cup  queso fresco cheese, crumbled (4 ounces)
• 1/2  cup  dairy sour cream

directions

1. Trim fat from roast; cut pork into chunks. Place pork in a 4- or 5-quart slow cooker. In a medium bowl, stir together tomato sauce, chicken broth, chipotle peppers, garlic, salt, cumin, coriander, and pepper; pour over pork in cooker.

2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.

3. Remove pork from cooker. Using two forks, shred pork. Reserve half of the pork (about 3 cups) and 2 cups of the sauce; store as directed below. Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.

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. Makes 4 servings and reserves.

To store reserves: Place shredded pork and sauce in separate airtight containers. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw in refrigerator overnight before using.)