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Diabetic, Gluten Free & Heart Healthy

Here’s an easy gluten-free dinner you can make for a crowd. The pork stays moist and juicy in this easy slow-cooker recipe. Make the pork ahead of time and chop the yummy toppings just before serving.

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Ingredients

For the Pork
    • 1 Tbsp dried oregano
    • 1 Tbsp ground cumin
    • 1 large onion, chopped
    • 8 garlic cloves, chopped
    • 1/4 cup fresh lime juice
    • 1/2 cup orange juice
    • 1 cup reduced-sodium chicken broth (gluten free if needed)
    • 4 lbs pork shoulder, cut into 1-inch chunks
    • 1/2 tsp salt
    • Black pepper, to taste
    • 1 tsp olive oil
For the Tostadas
    • 12 corn tortillas
    • 2 Tbsp crumbled feta cheese
    • 1 avocado, pitted, peeled and diced
    • 1 tomato, chopped
    • Sliced red onion
    • Chopped fresh cilantro
    • Lime wedges, for garnish

Preparation

For the Pork 
    • Make the pork: In a small bowl, whisk together oregano, cumin, onion, garlic, lime juice, orange juice, and beer until combined.
    • Season the pork chunks with the salt and pepper.
    • In a skillet, heat the oil over medium heat until hot. Add the pork and sauté until browned on all sides.
    • Transfer the browned pork to a slow cooker. Pour sauce over the pork. Cook on high for 4 hours.
    • Set oven broiler to high heat. With 2 forks, shred the pork. Spread pork onto a large baking sheet. Spoon 3/4 cup of the juice from the slow cooker on top of the pork, tossing to combine. Broil for 4 to 5 minutes, until the pork edges begin to crisp. Set aside.
For the Tostadas 
    • Make the tostadas: Preheat the oven to 450°. Spray both sides of each tortilla with nonstick cooking spray. Arrange the tortillas on 2 baking sheets in a single layer. Bake for 8 to 12 minutes, until golden and crispy.
    • Assemble the tostadas: top each tortilla with pork and desired toppings. Serve with lime wedges.

Nutrition Facts

Serves 12

Serving size: 1 tostada

Per Serving: Calories: 275 Fat: 12g Saturated Fat: 3g Cholesterol: 102mg Sodium: 269mg Carbohydrates: 12g Fiber: 0g Protein: 28g

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Date Last Reviewed: July 7, 2021

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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