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!
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.
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. 🙂
- 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
- 3 large avocados
- ½ tsp salt
- 16 tostadas
- 1 small head of romaine, chopped
- 3 tomatoes, diced
- 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.
- 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.
- 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.
- Meanwhile, mash the avocados against the side of a bowl using the back of a fork; add salt and combine well.
- 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.
The end of the week is in sight! Good thing, I could barely hold my eyelids open for most of yesterday afternoon.
Mexican food is my favorite and piled high with avocados and flavorful beef, I’m in heaven!
I adore carnitas! YUM!
Haha! This is too funny! Sometimes, just once in a while, the men are able to squeak out a good idea or two. We just had something similar for dinner last night but your version looks WAY better than mine! So I’ll definitely be trying this one next week!
OMG that avocado. And carnitas. This is totally MY kind of food!!
Thanks for the article! The food looks great.. just made me hungry
This is totally up my alley. My husband would devour these in no time 🙂
i could totally devour many of these tostadas right now, they look delicious!
Pork shoulder is probably my favorite cut of meat, but sadly since my husband’s colon cancer 4 years ago, he isn’t a fan of pork anymore – or much red meat either, unless it’s a really skinny burger. I’d gladly eat your leftovers! 😀
It looks great! I bet it taste better.. Thnx u just made me hungry =)