Directions
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In a large slow cooker combine broth with orange juice and jerk seasoning. Add pork. Cover and cook on low for 6-10 hours (we usually do 8 hours). When ready, shred pork with two forks on a cutting board and return to juices.
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In a 425 degree oven, bake corn tortillas on a baking sheet for about 10 minutes, until crispy. Remove.
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To assemble, top tostada with pork (allow some of juice to strain off), shredded cheese and desired toppings. Eat immediately!
