In a large skillet, add 1 Tbs vegetable oil, and heat over a medium-high heat.

Sear Smithfield Boneless Pork Shoulder Seasoned Carnitas on all sides.

Add to a slow cooker along with orange juice, onion and jalapeño

Cook on low for 8-10 hours or on high for 4-5 hours.

Once fork tender, remove the pork from the slow cooker, remove any fat, then shred the meat. Save the juices.

Add the carnitas to an oven safe pan and broil for 3-4 minutes until crispy bits form. Then remove from oven. Keep a close eye so they do not burn.

Toss with 1/2 cup of slow cooker juices

20 minutes before serving preheat oven to 400 degrees F.

Place tortillas on a baking sheet, and generously brush both sides with olive oil, and sprinkle with a little salt

Bake for 10-12 minutes, flipping once half way through.

Bake until entire tortilla is crispy, add time if necessary so it is crispy not chewy.

Remove from oven, and top immediately and serve.

Spread black beans on baked tostadas, then add the carnitas and toppings of your choice such as diced onion, tomatoes, fresh cilantro, salsa, queso fresco, guacamole etc.