Pulled Pork Tostadas
Pulled pork tostadas are an unbeatable dinner option when you want something satisfying but fast.
If you’ve got your meal prep handled, this dish can come together in about 15 minutes. This version features several of FFG’s recipes: Meal-Prep Pulled Pork Shoulder with Red Chile Sauce, Creamy Cabbage Slaw, Citrus Crema, and our Pickled Jalapeños. Each of these elements are simple, but together they build something that’s full of flavor without being overly complicated.
Tostadas are a bit of a cross between tacos and nachos. Piled higher and messier than tacos, they invert the topping to tortilla ratio, yet they are more guilt free than nachos. Best of all, you can tweak this recipe to suit your pantry. Swap the pulled pork for shredded chicken or beef, and feel free to use whatever toppings you’ve got. Once you master the basics, it’s easy to turn this into a weeknight go-to.
Main Ingredients:
Meal-Prep Pulled Pork Shoulder with Red Chile Sauce: Slow-cooked pork shoulder marinated in Aji Panca chile sauce. This gives the pork a deep, smoky flavor with a hint of heat, making it the star of the tostadas.
Creamy Cabbage Slaw: Thinly sliced cabbage mixed with a light vinaigrette. This adds crunch and a refreshing tang that contrasts nicely with the richness of the pulled pork.
Citrus Crema: A simple mix of sour cream, lime juice, and zest. The citrus brightens up the flavors while the sour cream adds a cooling element to balance out the heat from the pork and jalapeños.
Pulled Pork Tostadas
Pulled pork tostadas are an unbeatable dinner option when you want something satisfying but fast.
6
servings20
minutes10
minutes8
hours8
hours30
minutesKeep the screen on while I cook
Ingredients
- citrus crema
1/2 cup sour cream
1/2 cup heavy cream
zest of 1/2 a lime
zest of 1/2 an orange
juice of 1/2 an orange
1/2 lime juice
1/2 tsp salt
- creamy cabbage slaw
1/4 head green cabbage, sliced thin
1/2 red onion, sliced thin
1/2 cup cilantro
3/4 tsp salt
2 tsp lime juice
5 tbsp citrus crema,
that has set/marinated overnight- to assemble the tostadas
2 lbs Meal-Prep Pulled
Pork Shoulder with Red Chili Sauce
about 1 quart12 corn tortillas or tostadas
Pickled Jalapeños, to garnish
lime wedges, to garnish
citrus crema, that has set/marinated
overnight, as needed to garnish
Method
- citrus crema
- In a mixing bowl, combine all ingredients. Transfer to an air tight container and refrigerate overnight or at least 8 hours to set/marinate.
- creamy cabbage slaw
- Shave the Cabbage and Onion: Using a mandolin, carefully shave the green cabbage and red onion into very thin slices. This will help the vegetables absorb the dressing better and ensure a uniform texture.
- Mix the Ingredients: Combine the shaved cabbage and red onion in a large mixing bowl. Sprinkle the salt evenly over the vegetables, then add 5 tablespoons of the set/marinated the citrus crema and lime juice. Mix thoroughly until the cabbage and onion are well coated with the dressing. Gently fold in the torn cilantro, mixing just until combined. Taste and adjust the seasoning if needed, adding more salt or lime juice to taste.
- Prepare the tostadas
- Toast the tortillas: Heat the tortillas over an open flame until lightly charred, or place them under a broiler until crispy and slightly charred.
- Heat the pulled pork: Reheat the pulled pork in a covered skillet until it’s warm throughout.
- Assemble the tostadas: Place a generous layer of pulled pork onto each toasted tortilla. Top with the creamy cabbage slaw for crunch and texture.
- Garnish: Add Pickled Jalapeños on top for a kick, and drizzle with more citrus crema. Serve with lime wedges on the side.
Leave a Reply