Pulled Pork Tostadas

 

Ingredients

• Avocado oil
• 6 corn or low carb tortillas
• salt
• 1 15-ounce pouch of refried beans or make your own
• 4 cups pulled pork from pork roast
• 2 cups salad greens
• 8-12 ounces grated Monterrey Jack or cheddar cheese
• 1 cup salsa
• 1/2 cup sour cream
• 1 avocado peeled and chopped or guacamole 

Instructions

• Heat refried beans in a microwave safe bowl until completely warmed. Set aside.
• Pour about 1/8th to 1/4th-inch of oil to a skillet over medium heat. Fry one tortilla at a time in the skillet, flipping once with tongs to brown both sides. Once browned, remove the tortilla to a cooling rack placed on top of paper towels to drain. Repeat until all tortillas have been cooked.
• Assemble each tostadas by spreading fried tortilla with refried beans, then adding pulled pork, salad greens, cheese, salsa, and sour cream. If using avocado, add it as well.

How to Cook a Pulled Pork Roast

To make this, you’ll need at least a 6-quart slow cooker that has a tight fitting lid.  Or you can use the Instapot for a quicker recipe

Ingredients

This pork roast recipe is simple and doesn’t include a lot of ingredients. Here’s what you’ll need to make it.

• Boston Butt,
• Worcestershire (or coconut aminos if sensitive to soy), liquid smoke
• dry rub:

  Ingredients

  • 4 tbsp dark brown sugar or Swerve Brown Sugar
  • 4 tbsp smoked paprika 
  • 2 tbsp coarse salt
  • 1 tbsp ground black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper

I don’t add any other liquids. I rub all the liquid over the roast than the rub.

Once I have my Boston butt roast (or shoulder blade roast), I place it into my slow cooker with the fat facing up. This allows the fat to drizzle down the sides of the roast as it cooks for amazing flavor and tenderness. I don’t brown my pork prior to placing in my slow cooker. I slow cook from 6 to 8 hours.