Quick Pulled Pork Tostadas Recipes

Steps:

• In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes.
• Meanwhile, in a medium bowl, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside.
• Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes.
• Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches or on the side.

Steps:

• Combine the oregano, salt, pepper and cayenne; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°., In a large skillet, saute onions in 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the green pepper, salsa, corn, beans, paprika, pepper flakes and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally. Stir in the cilantro; keep warm. , Shred pork with two forks; keep warm. In a large skillet, fry tortillas, one at a time, in remaining oil for 2 minutes on each side or until golden. Drain on paper towels. , Place tortillas on serving plates; top with shredded pork, onion mixture and cheese.

Steps:

• Mix together the brown sugar, smoked paprika, chili powder, black pepper, dry mustard, granulated garlic, cayenne and 2 teaspoons salt in a small bowl. Rub the pork all over with the spice mixture.
• Heat an electric multi-cooker on the browning or sear function. Add the olive oil. When hot, add the pork and brown on all sides, about 6 minutes. Pour in the apple juice and 1/4 cup of the cider vinegar. Cover, lock the lid, and set the multi-cooker to High Pressure; cook for 40 to 45 minutes. Release the steam according to manufacturer's instructions.
• Remove the pork to a rimmed baking sheet or large plate and tent with foil; let cool slightly. Skim off any excess fat that has risen to the top of the braising liquid, then stir in the remaining 1/4 cup cider vinegar and the ketchup. Pass some of the sauce through a strainer into a serving vessel or cruet.
• With two forks, pull the pork into shreds, discarding any large pieces of fat. Add the pork back to the remaining sauce in the multi-cooker and keep warm.
• Serve the pulled pork on rolls, topped with Cider Vinegar Slaw. Pass the extra sauce on the side.
• Whisk together the vinegar, ketchup, sugar, celery seeds, hot sauce and 1 1/2 teaspoons salt in a large bowl until the sugar dissolves. Whisk in the oil to make a smooth dressing.
• Add the cabbage and red onions to the dressing, and toss well. Cover and let stand at room temperature for about 20 minutes to wilt the cabbage slightly. (The slaw can also be made several hours ahead and refrigerated.)
• Sprinkle the slaw with the parsley; toss and serve.

Steps:

• Heat the oil in a 10-inch skillet over medium heat and add the onions. Cook, stirring occasionally, until the onions begin to soften, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/2 cup of the pico de gallo and the chipotle in adobo, if using, and cook, stirring frequently, until the tomatoes begin to break down, about 4 minutes. Add the chicken broth and bring to a simmer.
• Sprinkle the pork with 1 teaspoon salt and 1/2 teaspoon pepper. Add the pork to the skillet with the sauce and return to a simmer. Cover the skillet and simmer, flipping once, until the pork is just cooked through and tender, about 20 minutes. Remove the pork, cover loosely with aluminum foil and set aside for 5 minutes.
• Meanwhile, bring the sauce in the skillet to a boil and cook over medium-low heat until slightly thickened, about 5 minutes. Shred the pork with 2 forks, add it back to the skillet and toss well to coat. Season with additional salt and pepper if needed.
• Divide the shredded pork among the tostadas. Top with lettuce, cheese and the remaining pico de gallo. Drizzle with crema and top with radish slices. Serve with lime wedges.

Steps:

• Mix all ingredients (except tortillas, cheese, avocados, and cilantro) together in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low, cover and simmer for 30 to 45 minutes, stirring occasionally. Shred the pork, using 2 forks, or mashing with a potato masher. Put shredded pork back into sauce and mix ingredients. Cover up and cook on low for another 10 to 15 minutes.
• In a large skillet over medium heat, cook a tortilla about 2 minutes on each side. Spoon some pork onto the tortilla and top with 4 to 5 avocado pieces and cilantro. Heat up another tortilla until toasted and add cheese. Cook until cheese is melted. Place the second tortilla cheese side down on top of the pork and avocado. Cut into 4 slices and repeat process. Garnish with cilantro and serve.
• Add all ingredients and mix together.