These Pulled Pork Tostadas aren't BBQ based, but start with oranges, Mexican oregano, Arbol, California and Guajillo chilies and are baked until fork tender.
Cover the Arbol, California and Guajillo chilies with boiling water to rehydrate and set them aside for 20 minutes.
Slice the pork shoulder up into smaller chunks and place in a large stock pot covered with water. Add the quartered oranges, onion, Mexican oregano, toasted cumin and coriander seeds and bring to a boil. Reduce the heat and simmer uncovered for 2 hours.
Drain the chilies and place into Vitamix or blender. Take a few scoops of the simmering liquid from the pork and pour it over chiles and purée until smooth.
Placed the pork into a baking dish, pour the beautiful chili purée over. Cover it with a sheet of plastic wrap, then aluminum foil to seal it good. Bake in the oven for 4 hours at 325°F. At the last 30 minutes, check it, and if a fork is easily able to shred it, keep the wrap and foil off and continue to bake until the pork crispy. If not continue to bake until fork can easily shred meat, then crisp.
When done, remove from oven and allow to cool. Shred pork, place in a bowl and pour half the chili sauce over and toss to coat. Try to avoid the rendered fat in the pan.
Serve on tostada shells with refried beans, chopped onions and cilantro. Top with crumbled Cotija cheese and a squeeze of lime