Pork and Black Bean Tostadas are bound to be a favorite with the slow cooker pork tossed with black beans on a crispy corn tortilla and delicious toppings.
Heat a skillet on medium-high; add the oil.
Season the pork with salt, pepper, and granulated garlic
Sear the pork on all sides, about 1 minute per side.
Place the seared pork in the slow cooker.
Stir the chicken bouillon into the hot water and pour into the slwo cooker.
Pour in the apple juice.
Cover and cook on low for 6-8 hours.
Remove the pork from the slow cooker and allow to rest. Shred while sautéing the vegetables.
Heat a skillet on medium-high; add the oil.
Sauté the onions for 2 minutes.
Add the mushrooms, garlic, cilantro, and cumin; stir well; continue to cook for 2-3 mintues.
Stir in the pork and any released juices.
Gently stir in the black beans, lemon juice, and pork broth.
Taste for seasoning and add the salt and pepper.
Return mixture to the drained slow cooker, cover, and set to keep warm.
Warm a skillet on medium high with oil for frying tortilla shells.
Using tongs, forks, or chopsticks, place a tortilla in the hot oil.
Flip the tortilla after a few seconds, it will bubble up and sizzle on the sides, remove.
Place on a plate lined with paper towels to absorb the excess oil.
Repeat until all tortillas have been fried. Layer additional paper towels as needed.
Add a couple of kitchen tablespoons of the pork and black bean mixture to the crispy tortilla.
Garnish with any of the toppings mentioned in the notes; serve and enjoy.
Use any or all of the following for topping your tostadas.