Instructions: To make the carnitas:
Preheat the oven to 275 degrees. Cut the pork shoulder into cubes approximately 3 X 3 X 2 inches. Rub the pepper and ground red chile into the pork pieces. Place
the coated pork on a rack in a baking dish or pan and bake in a 275 degree oven for 4 hours or
until the pork has browned and most of the fat has dripped into the bottom of the pan. Discard
the fat. Use the pork in the following recipe and in any southwestern recipe calling for carnitas.

To make the tostadas:
Place the onion, garlic, salt, spinach, and carnitas in a food processor fitted with a steel blade and chop coarsely. Add orange juice, chopped chiles, and pepper and pulse two or three times just to mix; do not puree.

The pork, spinach, and onion should be distinctive entities.

Cover the bottom of a 9-inch frying pan with olive oil and heat until the oil is very hot but does not smoke. Using tongs, dip the tortillas 1 or 2 at a time in the oil. Rapidly fry until lightly brown on both sides. Drain and blot thoroughly on paper towels.

Place 1 to 2 tablespoons of the pork-spinach mixture on the top of each tostada and serve at room temperature, garnished with black olives, marinated artichokes, and sprigs of cilantro. You can also spread a teaspoon of mashed black beans on the tostada, top with the pork mixture, and add a sprinkling of feta cheese for a nice presentation.

SERVING SUGGESTIONS: Place 2 tostadas on a salad plate and serve with ice-cold drinks. This also makes a nice starter course for a simple dinner featuring a dish such as Grilled Breast of Chicken with Lemon-Tarragon Marinade (see recipe).

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