Name: Slow-Cooker Mexican Shredded Pork Tostadas
Total time: 7 h
Cuisine: Mexican
Ingredients: 2 pounds boneless pork butt roast , trimmed and cut into 2-inch pieces; 1 (15-ounce) can tomato sauce; 1 onion , chopped fine; 4 garlic cloves , minced; 1 1/2 teaspoons chipotle chile powder; 1 teaspoon table salt , plus more to taste; Salt; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 2 bay leaves; 12 tostada shells; Crumbled queso fresco; Fresh cilantro leaves; Sour cream; Diced avocado; Lime wedge

Why This Recipe Works

Good pork tinga (a Mexican dish of spicy shredded meat) is a rewarding labor of love, but for a home version where the slow cooker did the heavy lifting, we had to make a few adjustments to the recipe. To solve the problem of soupiness, we transferred the slow-cooked pork and sauce to a large skillet set over high heat. Ten minutes later, the moisture had cooked off and we had the browned bits of pork that tinga lovers crave. Chipotle chile powder gave our tinga its signature kick, and our favorite taco garnishes—crumbled cheese, lime, cilantro, sour cream, and avocado—added a bright, refreshing counterpoint.

Before You Begin

Mexican tinga is traditionally served on tostadas (crisp fried corn tortillas), but it is also served in tacos or burritos or over rice. You can use store-bought tostada shells or make your own (recipe follows). Our favorite ready-made tostadas are Mission Tostadas Estilo Casero. Two teaspoons of minced canned chipotle chiles in adobo sauce can be substituted for the chipotle chile powder, if desired.

Instructions

Combine pork, tomato sauce, onion, garlic, chile powder, 1 teaspoon salt, oregano, thyme, and bay leaves in slow cooker. Cook until pork is tender, 5 to 7 hours on high or 8 to 10 hours on low. Discard bay leaves. Using potato masher, mash pork in slow cooker until shredded into bite-size pieces.

Transfer contents of slow cooker to 12-inch nonstick skillet. Cook over high heat, stirring occasionally, until all liquid has evaporated and mixture begins to brown in spots, 10 to 12 minutes. Season with salt to taste. Spoon small amount of pork onto center of each tostada shell and serve, passing queso fresco, cilantro, sour cream, avocado, and lime wedges separately.