Avocado and Carnitas Tostadas

Avocado and Carnitas Tostadas 1

Sometimes, I have good ideas. More rarely, Mr. Prevention has good ideas (kidding, kidding).

When I started this blog over 5 years ago, it was a great idea and Mr. Prevention didn’t think I’d blog for more than a few weeks. Silly guy.

When Mr. P decided to build a garden this year – it was a great idea. We have squash and tomatoes galore!

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Mr. Prevention’s recent idea: to buy a wave runner.

My idea: to buy a larger SUV/crossover with Shea’s imminent arrival.

Hmmmm…one is so practical and one is so…not practical.

So what does he do? He installs a trailer hitch on my crossover, plans to buy a rack, and when we have overflow luggage when traveling with dog & baby, we can strap it to the back. PERFECT!!! Wait, no. Eye roll.

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Sometimes, our ideas are…not so great ideas. It happens.

Like the time I made COLD avocado soup – not a great idea. That was at least 4 years ago and Mr. Prevention still likes to remind me of that culinary disaster.

Other times, on occasion, I hit a culinary home run. Like these Avocado and Carnitas Tostadas, for example. They are husband-approved and coworker-approved. So much flavor going on. I know I teased everyone with these on Instagram yesterday when we enjoyed leftovers, so, alas, here’s the recipe. :)

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5.0 from 2 reviews
Avocado and Carnitas Tostadas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 (2 tostadas each)
 
Ingredients
Pork:
  • 3 lb pork shoulder, all fat removed
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp olive oil
  • 2 tsp cumin
  • 1 tsp adobo seasoning
  • 1 tsp garlic powder
  • 4 cloves garlic, cut into quarters
  • ¾ cup low-sodium chicken broth
  • 6 chipotle peppers in adobo, minced
  • 2 bay leaves
Tostadas:
  • 3 large avocados
  • ½ tsp salt
  • 16 tostadas
  • 1 small head of romaine, chopped
  • 3 tomatoes, diced
Instructions
  1. Season pork with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork and brown on all sides, about 5 minutes per side. Remove to a cutting board.
  2. In a small dish, combine the cumin, adobo seasoning, and garlic powder; mix well and rub over all surfaces of pork. Using a sharp paring knife, insert blade into the pork on all sides, inserting slivers of garlic into each hole, repeating with all of the garlic.
  3. Transfer pork to a slow cooker and add chicken broth, chipotles in adobo, and bay leaves. Cook on low for 8-10 hours. Remove to a cutting board and shred meat using 2 forks. Drain all but ½ to ⅔ cup of the liquid in the slow cooker and return meat to the slow cooker; cover and allow to cook an additional 5-10 minutes.
  4. Meanwhile, mash the avocados against the side of a bowl using the back of a fork; add salt and combine well.
  5. To assemble, spread avocado over the surface of each tostada and top with 3 ounces of shredded pork, lettuce, tomato, and salsa, if desired. Serve immediately.
Nutrition Information
Serving size: 2 tostadas Calories: 500 Fat: 26.5 Carbohydrates: 31.9 Sugar: 2.6 Sodium: 805 Fiber: 7.8 Protein: 35.6 Cholesterol: 90

 The end of the week is in sight! Good thing, I could barely hold my eyelids open for most of yesterday afternoon.

Be well,

sig4



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