Pulled Pork Tostadas with slaw and Chipotle Cream

Categories: Tex-Mex Recipes

Ingredients

• Chili Rub Slow Cooker Pulled Pork
• 3 lb. boneless pork shoulder or sirloin roast
• 2 Tbsp. chili powder
• 1 1/2 tsp. salt
• 1/2 tsp. cayenne powder
• 1 Tbsp. canola oil or other neutral-flavored oil
• 1/2 cup chicken broth
• Tostadas:
• 1 lb. Chili Rub Slow cooker Pulled Pork
• 3-4 limes
• 2 Tbsp. canola oil or other neutral-flavored oil
• 8 cups finely shredded cabbage or slaw mix
• 3/4 cup coarsely chopped cilantro
• 1/4 red onion, thinly sliced
• 1 cup sour cream
• 1/2 canned chipotle pepper in adobo sauce seeded and minced
• 6 8-inch crisped corn tortillas
• 2 tomatoes, diced
• 3 radishes, cut into wedges
• Salt to taste

Directions

1. Place pork in a foil-lined 9 × 13 inch pan. Combine dry ingredients; rub mixture on meat. Set aside.
2. Warm oil in large skillet over medium-high heat. Add pork; brown on all sides, 6-8 minutes.

3. Transfer meat to slow cooker. Warm broth in skillet, scraping up browned bits. Add broth to slow cooker, cover and cook 6-8 hours on low or 4-5 hours on high. Transfer meat to cutting board. Let rest 10-15 minutes. Shred meat into bite-sized pieces. Season with cooking juices to taste. Makes enough for tortillas, plus leftovers.

4. Tostadas:

5. Combine 2 Tbsp. lime juice with oil in large bowl; add cabbage, onion and cilantro, toss to mix. Add salt to taste. Cut remaining limes into 6 wedges each; set aside.
6. In small bowl, combine sour cream and chipotle pepper. Salt to taste; set aside. Arrange tortillas on plated. Top with pork, slaw, sour cream mixture and tomatoes. Place lime and radish wedges alongside and serve.

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