Make the pork: In a small bowl, whisk together oregano, cumin, onion, garlic, lime juice, orange juice, and broth until combined.
Season the pork chunks with the salt and pepper.
In a skillet, heat the oil over medium heat until hot. Add the pork and sauté until browned on all sides.
Transfer the browned pork to a slow cooker. Pour sauce over the pork. Cook on high for 4 hours.
Set oven broiler to high heat. With 2 forks, shred the pork. Spread pork onto a large baking sheet. Spoon 3/4 cup of the juice from the slow cooker on top of the pork, tossing to combine. Broil for 4 to 5 minutes, until the pork edges begin to crisp. Set aside.
Make the tostadas: Preheat the oven to 450°. Spray both sides of each tortilla with nonstick cooking spray. Arrange the tortillas on 2 baking sheets in a single layer. Bake for 8 to 12 minutes, until golden and crispy.
Assemble the tostadas: top each tortilla with pork and desired toppings. Serve with lime wedges.
Make the pork: In a small bowl, whisk together oregano, cumin, onion, garlic, lime juice, orange juice, and broth until combined.
Season the pork chunks with the salt and pepper.
In a skillet, heat the oil over medium heat until hot. Add the pork and sauté until browned on all sides.
Transfer the browned pork to a slow cooker. Pour sauce over the pork. Cook on high for 4 hours.
Set oven broiler to high heat. With 2 forks, shred the pork. Spread pork onto a large baking sheet. Spoon 3/4 cup of the juice from the slow cooker on top of the pork, tossing to combine. Broil for 4 to 5 minutes, until the pork edges begin to crisp. Set aside.
Make the tostadas: Preheat the oven to 450°. Spray both sides of each tortilla with nonstick cooking spray. Arrange the tortillas on 2 baking sheets in a single layer. Bake for 8 to 12 minutes, until golden and crispy.
Assemble the tostadas: top each tortilla with pork and desired toppings. Serve with lime wedges.
Thank you!