pulled pork tostadas

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porrrrkkkkkkk. i just wanna fork it up.

it was the SUPER BOWL (said out loud in oprah’s “nicole kidmannnn” voice), so you gotta have pork. not having pork is like friends ending without ross and rachel ending up together. it’s just plain wrong.

i made baby ray BBQ pulled pork sliders (stay tuned) and pulled pork tostadas. and i gotta say guysss, when they hit my lips – umph, it spiced my world up.

also, my crockpot and i totally did it again.  less tension, not so awkward – we knew what the other one needed.

so here were my moves:

heat 1 tablespoon olive oil in pan on medium high heat. combine smoked paprika, salt, pepper, onion powder, garlic powder in bowl. rub all over pork roast. brown pork roast on all sides. place in crockpot, pour beer on top. cover and cook on high for 2 hours, low for 6 hours.

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and i must say, the tostatads blew me away. they’re simple but so fresh and crunchy they’ll make you wanna go snap, crackle, pop.

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get 12 mini corn tortilla. in a small skillet, pour 1/2 inch of vegetable oil. once hot, place tortilla in oil, making sure to place tongs in middle of tortilla so it cooks evenly/doesn’t bubble. cook for about a minute, then flip. once browned and crispy on both sides, place on paper towel. repeat with each tortilla.

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once tortilla and pork are ready, scoop pork onto tortilla.

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add shredded cabbage, top with fresh cilantro and cheese. honestly, i didn’t put measurements  in the recipe- just eyeball it. you’ll know. trust yourself.

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pulled pork tostadas
Serves: 12
made this for a group, so bigger serving size than usual
Ingredients
  • for the pork:
  • 4 – 5 lbs pork roast (i wanted butt but my grocery only had shoulder)
  • 1 beer (not light, i use 312)
  • 3 teaspoon smoked paprika
  • 2 teaspoons garlic power
  • 2 teaspoons onion powder
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tablespoon olive oil
  • for everything else:
  • – 1 bunch fresh cilatnro
  • – shredded cabbage
  • – 12 corn tortillas
  • – vegetable oil
  • – mozzarella cheese
Instructions
  1. heat 1 tablespoon olive oil in pan on medium high heat.
  2. combine smoked paprika, salt, pepper, onion powder, garlic powder in bowl. rub all over pork roast.
  3. place pork in skillet, brown pork roast on all sides about 2-3 minutes per side
  4. place in crockpot, pour beer on top. cover and cook on high for 2 hours, low for 6 hours.
  5. once tender and easily tearing apart, remove pork and pull apart.
  6. place back in crockpot (with beer marinade in there still) and cook for another 15 to 20 minutes so it really soaks it up.
  7. while that cooks take a small skillet, pour 1/2 inch of vegetable oil. once hot, place tortilla in oil, making sure to place tongs in middle of tortilla so it cooks evenly/doesn’t bubble. cook for about a minute, then flip. once browned and crispy on both sides, place on paper towel. repeat with each tortilla.
  8. once tortilla and pork are ready, scoop pork onto tortilla. add shredded cabbage, top with fresh cilantro and cheese. honestly, i didn’t put measurements – just eyeball it. you’ll know. trust yourself.

 

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