Adobo Pork Tostadas - Two Ways

Sometimes I want to make something in the slow cooker - when I finally decide, it's a little too late for the 6 hour wait.  So I turn to my trusty pressure cooker.  You can make this recipe two ways.  If you plan ahead, use the slow cooker - if you decide at the last minute you are craving something smoky and spicy, the pressure cooker comes to the rescue.  Use chipotle peppers to suit the heat level you like. 

Ingredients:

• 1 3 lb. boneless pork shoulder roast
• 1 10-oz. can diced tomatoes and green chilies (Ro-tel)
• 1 cup chicken broth
• 1 Tbsp. finely chopped canned chipotle peppers in adobo sauce (original recipe called for 2 Tbsp.)
• 6 cloves garlic, minced
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. cumin seed
• 1/2 tsp. ground coriander
• 1/4 tsp. ground black pepper
• 1 cup refried beans
• Corn tostada shells or tortillas
• Mixed salad greens
• 1 cup chopped tomato
• 1 avocado, thinly sliced
• 1 cup queso fresco cheese (optional)
• 1/2 cup sour cream

Trim fat from pork; cut into chunks.  Heat 1 tsp. olive oil in pressure cooker and add pork.  Brown on all sides.  Add garlic and saute for 2 minutes.  Add tomatoes with chilies, chipotle peppers, garlic, salt, cumin and cumin seeds, coriander and black pepper.  Cover and cook at 15 lbs. pressure for 35 minutes.
Slow Cooker: - Place pork in slow cooker, add remaining ingredients as above, reducing chicken stock to 1/2 cup, cover and cook on low-heat for 10-12 hours or on high-heat for 5 to 6 hours.

Remove pork from cooker and shred with two forks.  Spread refried beans over tostada shells.  If using corn tortillas, char on both sides on open gas flame.  Top evenly with pork mixture and your toppings of choice.
Cook's Note:  I could not find a boneless 3 lbs roast.  I had a 6 lb. bone-in, cubed the pork and added the bone to the pressure cooker for extra flavor.
~Adapted from BHG Ultimate Slow Cooker
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