Chipotle Carnitas

Ingredients

• 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, sliced avocado, crumbled queso fresco and minced fresh cilantro

• Lime wedges

Directions

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 8-10 hours, until meat is tender.

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3. 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 2 forks.

4. 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.