It doesn’t get much more southern than pulled pork. Put that on a flour tortilla and you have some GREAT pork tacos. Fry that flour tortilla, add some cilantro mayo, boom! You’ve just made AMAZING pulled pork tostadas. My mouth waters every time I make these in the crockpot. I may even sneak a bite or two before dinner is ready. Sorry hungry family! 🙂 I just can’t help myself. Smelling this cook for eight hours is enough to make any hungry person break.
In case you didn’t know “Tostada” is a Spanish term meaning toasted. It’s your basic tortillas, corn or flour, elevated up a notch. I had never made these until my husband asked me to toast our tortillas one night before dinner. He prefers the crispy crunch of a tostada over the traditional soft taco method. It does tend to hold up a little better when piling it up with juicy meat and toppings.
We normally have homemade Mexican food at least once a week in my house, whether it’s tacos or some tasty green chili enchiladas. Either way, I’m a fan! Try this recipe in place of your normal taco night. I think it will quickly be a family favorite in your house also.
The cilantro mayo is great to add on other types of tacos or Mexican inspired dishes. My two year old calls it “green ketchup.” She’ll eat it on anything. It’s very creamy and doesn’t have an overly strong cilantro taste. If you’re already a fan of cilantro than give it a whirl, you won’t be disappointed. For extra creaminess add half an avocado to the mix.
- 3pound pork shoulder
- 1(14.5 ounce) canned diced tomatoes with green peppers and onions
- 1 chipotle pepper in adobo sauce, diced
- 1 cup vegetable broth
- 3 tablespoons taco seasoning
- Small purple cabbage head, shredded
- Flour tortillas, small size
- Oil, for frying
- 2 cups shredded Mexican style cheese
- CILANTRO MAYO:
- 1 cup cilantro leaves
- 1 cup sour cream
- ¼ cup mayo
- ¼ teaspoon minced garlic
- ½ tsp ground cumin
- Splash of lime juice (optional)
- Pinch of salt and pepper
- CILANTRO MAYO:
- Place all ingredients into blender and blend until creamy
- Allow to chill in refrigerator until time to serve
- PORK TOSTADAS:
- Place pork shoulder, broth, seasoning, diced tomatoes, and chipotle pepper in crockpot. Cook on high for 7 to 8 hours, or until tender and falling apart.
- Shredded with fork, place back in broth
- In a deep skillet place a small amount of oil, about an inch, in pan on medium heat. Fry tortillas on each side until crispy, about 1 to 2 minutes total time. Rest on paper towel until ready to serve
- Place a portion of pulled pork unto fried tortilla, top with a serving of cabbage, cheese and cilantro mayo