Pulled Pork Tostadas.
I made youuuuu dinner.
Apparently doing the whole new years pork thing is good luck, no?
Well this is the best of both worlds: not only are we eating pork, we’re eating all this color! It’s fun and fabulous.
Not that I ever need an excuse to eat pork, BUT. If you tell me that eating it will give me good luck? I’ll probably house more than usual. I mean, I realize that I can justify pretty much anything, but pork and good luck is right up my alley. It fits right into my secret justification brain.
If you’re also a pork-on-new-years type of pal, and in the case that you only know how to cook for 54 people and end up with tons of leftover pork every single time… you can make these alllll week: pulled pork pizza with aged cheddar and caramelized leeks! (um yes), pulled pork and beer cheese grilled cheese sandwiches! (duh), pulled pork chili! (uh huh), regular old pulled pork sandwiches or even pulled pork tacos.
Soooo many pork activities.
I’ve made a whole heck of a lot of tostadas in my blog life and I gotta say that this is probably my favorite. The pork, the crispy shell, the tangy cheese and the tiny chopped makeshift pico de gallo is just to die for.
Maybe it’s because I am currently a bottomless pit and want to eat everything sight, but the flavor combo – while simple – is GOOD. Good, not God, which I accidentally just typed out. Though if there is a pork god… I would worship it.
Pulled Pork Tostadas
- 4 (8-inch) flour tortillas
- 2 tablespoon olive oil
- 1 tablespoon butter
- 2 to 3 cups pulled pork warmed
- 1 cup grape tomatoes, quartered
- 1 handful cilantro, chopped
- 1/2 red onion, diced
- 1 lime, juiced
- pinch of salt
- pinch of pepper
- 2 cups butter lettuce, shredded
- 6 ounces queso fresco cheese
- As a note, I make pulled pork a multitude of different ways: in the crockpot, in the oven or even on the stovetop (this is the ONLY way my mom makes it). You can use whatever pork you have on hand for this recipe!
- To make the tortillas, heat a large skillet over medium heat and add olive oil and butter. Add each tortilla and cook until golden and crisp on both sides, about 2 minutes per side. Remove the tortillas and set them on a paper towel to drain any excess oil and cool and crisp up slightly.
- In a bowl, toss the tomatoes, cilantro, onion, lime juice, salt and pepper. Assemble the tostadas by placing some pork on the tortilla, then covering it with cheese, shredded lettuce and the tomato mixture. Add a little more cheese on top. Serve!
happy happy joy joy.