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