spicy pulled pork tostadas
10 min. + marinating time
8 hrs. 10 min.
12 srvs, 2 tostadas ea
6 lb. bone-in pork butt roast
1 jar (16 oz.) chipotle salsa
1 cup mexican dark beer
1 cup chopped onion
1 tablespoon adobo sauce
4 garlic cloves, minced
2 teaspoons ground cumin
3 tablespoons cornstarch
24 (6-inch) corn tortillas
diced avocado, sour cream (optional)
place pork in a large deep glass bowl; add salsa and beer.
cover and refrigerate at least 12 hours, turning pork occasionally.
lightly coat the inside of a slow cooker with nonstick cooking spray.
place pork, fat side up, in slow cooker; pour marinade over top.
add onion, adobo sauce, garlic, cumin and pepper to taste.
cook, covered, on low 8–10 hours or until pork is fork-tender.
remove pork from cooker; reserve cooking liquid.
using 2 forks, shred meat and return to cooker.
in a small bowl, stir together 1/4 cup of the cooking liquid and cornstarch.
add to cooker.
cook on high 10–15 minutes or until thickened to desired consistency.
reduce heat and keep warm.
to serve, spoon pork onto tostadas, top with avocado and sour cream (if desired) and serve.
Nutrition (Per Serving)
serving size 2 tostadas
saturated fat 2.5g
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