Ingredients
Method
- In a small mixing bowl, whisk together cayenne pepper, chili powder, salt, cumin, onion powder and garlic powder.
- Take the spice mixture and rub onto the pork shoulder roast. Place the roast in a slow cooker, and add any reserved spice rub. Cook on a low setting for 6-10 hoΩrs, or until the pork is so tender it falls apart.
- Remove the roast from the slow cooker and place on a cutting board. Use two forks to pull meat apart into bite-sized shreds.
- Place the pork shreds back into the slow cooker and toss to coat with the juice from the roast.
- Serve over tostada and top with crumbled feta and diced avocado.
Notes
To make tostadas simply oven grill or deep/shallow fry small corn or flour tortillas until crispy and drain on kitchen paper.