We hope last week’s post inspired you to try and make our Smoky Pulled Pork recipe! Even if you haven’t had a chance yet, here’s motivation to give it a try now! Using our Smoky Pulled Pork recipe, you can create exceptionally delicious pulled pork dishes such as arepas, bbq sandwiches, or tostadas, which happens to be this week’s featured recipe!
Once again, with a little advanced prep, you all will be on your way to a flavorful, fun to eat, and delicious pulled pork dish. The pork is the very heart of this recipe as it gets piled high on top of the crispy tostada base. Building on top of that, toss on a generous portion of the crunchy pineapple slaw. Finish off your tostada tower with the spicy yet sweet pineapple barbecue sauce and cotija cheese. Be sure to serve alongside sweetened fried plantains that you can dip into a spoonful of sour cream.
Tostadas with Smokey Pulled Pork and Pineapple Slaw
- Total Time: 72 hours
- Yield: 4 servings 1x
Description
A crunchy, flavorful, and fun to eat Tostada that is piled high with pulled pork, pineapple slaw, and finished off with a pineapple barbecue sauce.
Ingredients
Tostadas
- 1, 9 oz. package of Tostadas (1 each)
- 12 oz. pulled pork (3 oz. each)
- 2 fried plantains, sliced lengthwise and cut in half (2 slices each)
- 2/3 cup canola oil
- 4 tablespoons sour cream (1 tablespoon each)
- 1, 8 oz. package cotija cheese (2 oz. each)
Pineapple Slaw
- 1 small head red cabbage shredded, (approx. 4 cups)
- 1/2 small red onion, sliced
- 1 tablespoon pineapple sugar (not an affiliate link)
- substitute 1 tablespoon white granulated sugar and 1 teaspoon pineapple juice
- 1 teaspoon apple cider vinegar
- 1/4 cup olive oil
- 1/8 teaspoon each salt and white pepper
- 1 teaspoon sesame seeds
- 1/4 cup cilantro, chopped
Pineapple Barbecue Sauce
- 1/2 cup barbecue sauce
- 1/2 cup crushed pineapple, drained of liquid
Instructions
2 days before
- Follow the pulled pork recipe. You will need to reserve 12 ounces total for this recipe. You can freeze the remaining cooked pulled pork.
1 day before
- Thinly shred the cabbage and onion and place into a bowl.
- Heat the apple cider vinegar for 15 seconds in the microwave and use it to dissolve the pineapple sugar.
- Once sugar is dissolved, whisk in the olive oil, salt, white pepper, sesame seeds, and cilantro. Pour dressing over the sliced cabbage and onion.
- Store in refrigerator overnight to soften the vegetables and meld the flavor.
Day of
- Mix together the 1/2 cup of barbecue sauce with the 1/2 cup of crushed pineapple, stir, and set aside.
- Peel the ripened plantains (see note), slice in half, and then slice lengthwise. Fry each side in 2/3 cup canola oil until golden brown. Approximately 3-4 minutes per side. Remove to a paper towel and let cool.
- Gently warm pulled pork in the microwave on the lowest power setting. (Approx. 1-3 minutes or until warmed through)
- Place 3 ounces each on top of the tostada. Pile on the pineapple slaw. Follow that with the pineapple barbecue sauce. Sprinkle cotija cheese on top.
- Serve alongside the fried plantains and sour cream.
Notes
- Prep Time: 3 days
