Pork & Apple Tostadas
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Cuisine: Mexican
Description
Crispy corn tostadas piled with juicy barbecue pulled pork, creamy smashed avo and all the fresh, fiery toppings.
Ingredients
Pork
1 kg pork neck, cut into 3 pieces
2 Tbsp (30 ml) BBQ chipotle spice mix
1 Tbsp (15 ml) olive oil
4 C (1L) chicken stock
½ C (125 ml) good-quality barbecue sauce
Tostadas & Smashed Avo
Vegetable oil, for frying
8 small corn tortillas
2 avocados, peeled, pitted and mashed
Juice of 1 lime
Salt and black pepper, to taste
To Assemble
½ C (125 ml) sour cream
1 Pink Lady® apple, cut into matchsticks
90 g pickled red onion
50 g feta cheese, finely crumbled
2 fresh jalapeño peppers, sliced
Small handful fresh coriander leaves
Instructions
Pork
Season the pork pieces with the spice mix. Heat the oil in a pan over medium-high heat and sear the pork until golden on all sides. Transfer to a pressure cooker, pour in the stock, and cook on high pressure for 1 hour. Allow the pressure to release naturally. Shred the pork with two forks and mix with barbecue sauce until juicy and coated.
Tostadas & Smashed Avo
Heat a shallow layer of oil in a frying pan. Fry the tortillas one at a time until golden and crisp. Drain on a paper towel. Tip: Gently press each tortilla into the oil using a wide slotted spoon for a few seconds to help it crisp evenly.
Mash the avocado and add lime juice. Season with salt and black pepper and adjust to taste.
To Assemble
Add a dollop of avo to each tostada and smooth around with the back of a spoon. Top with pulled pork and about a tablespoon of sour cream each. Then add apple matchsticks, pickled red onion, a crumble of feta cheese, jalapeño slices and fresh coriander.
Serve immediately while the tostadas are crisp, with lime wedges for squeezing over.
