Chipotle Pork Tostadas
2 teaspoons kosher salt
1 can beer
1 8 ounce can pineapple tidbits
1 8 ounce crushed pineapple
1/4 cup canned chipotle peppers in adobo sauce
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 package tostado shells or flour tortilla for burritos
1 can black bean refried beans, warmed
Toppings: mexi cheese, sliced radishes, fresh cilantro leaves, chopped avocado
Rub roast with salt, and place in a lightly greased 6-qt. slow cooker or roasting pan. Pour beer and 1 can of pineapple tidbits over roast. Mix together the crushed pineapple and chipolte till smooth. Pour over the roast. Cover and cook on LOW 8 to 10 hours in slow cooker or place in a 300 degree oven for 5-6 hours or until meat shreds easily with a fork. Shred the pork and place in a large bowl. Pour the pan drippings over the top.
To make tostado or burrito: Spread refried beans all over the tortilla except for 1 inch from the edge. Add Mexi rice, chipolte pork, cheese, guacamole, sour cream, sliced radish and cilantro.