Festival Classic Lunch – Carnitas Tostadas

Allergens

Wheat (in corn tortillas and refried beans)

Ingredients

• 2 lbs boneless pork shoulder 1/4 cup orange juice 1/4 cup lime juice 1 tablespoon ground cumin 1 teaspoon dried oregano Salt and pepper, to taste 4 corn tortillas 1 can refried beans 2 cups shredded lettuce 1 avocado, sliced 1/4 cup crumbled cotija cheese

Instructions

1. Preheat oven to 300°F (150°C). In a large oven safe pot, combine pork shoulder, orange juice, lime juice, cumin, oregano, salt, and pepper. Cover with aluminum foil and cook for 3 hours or until pork is tender.
2. Remove pork from the oven and shred using two forks. Return to the pot and toss in juices to coat.
3. Heat a griddle over medium heat. Warm tortillas for 10 seconds on each side, then spread refried beans on one side.
4. Top beans with shredded pork, lettuce, guacamole, cotija cheese, and pickled onions. Serve immediately.

Chef’s Insight

To maximize flavor, marinate the pork overnight before slow cooking.

Notes

For an extra touch, serve with a side of freshly made salsa.