Pulled Pork Tostadas with slaw and chipolte cream
See Mexican for tostada recipe
- 3 lbs. boneless pork shoulder
- 2 tablespoons chili powder
- 1-1/2 tsp. salt
- 1/2 tsp. cayenne powder
- 1 tbsp. canola oil or other neutral flavored oil
- 1/2 cup chicken broth
Place pork in foil-lined 9 x 13" pan. Combine dry ingredients, rub mixture on meat.
Warm oil in large skillet over medium-high heat. Add pork and brown on all sides, 6-8 minutes. Transfer meat to slow cooker. Warm broth in skillet, scraping up browned bits. Add broth to slow cooker, cover and cook 6-8 hours on low or 4-5 hours on high. Transfer meat to cutting board and let rest 10-15 minutes.
Shred meat in bite size pieces. Season with cooking juices to taste.