- 2-4 pork tenderloins (about 2.5lb total)
- 1 orange, juiced
- 2 cup beef broth (I used vegetable broth)
- 3 Tbsp Jamaican Jerk seasoning
- 10 corn tortillas
- 8oz cheese, shredded
- Lettuce, tomato, guacamole, sour cream, etc for topping
In a large slow cooker combine broth with orange juice and jerk seasoning. Add pork. Cover and cook on low for 6-10 hours.
When ready, shred pork with two forks on a cutting board and return to juices (I shredded it right in my crock pot so no extra mess!).
In a 425 degree oven, bake corn tortillas on a baking sheet for about 10 minutes or until crispy. Remove.
To assemble, top tostada with pork (allow some of juice to strain off), shredded cheese and desired toppings.
It was delicious and made lots of leftovers for other recipes. Recipe courtesy of http://www.shugarysweets.com