Pulled Pork Tostadas with Pickled Red Onions and an Avocado Crema. This recipe is out of this world. The tostada is crisped to perfection, the avocado cilantro crema adds a cool texture, the pulled pork is tender and sweet and the pickled red onions add a tang on top. All together, this marriage of flavors is absolutely delicious. This recipe is so simple to make because the pork cooks low and slow in the slow cooker all day. I am all for an easy slow cooker meal in the middle of the week!
Nate and I have really been branching out with our dinners and I am so happy that we have been! I love changing up what we have for dinner, it makes the weekdays more fun and every night at dinner feels like date night, especially when we are making a fun recipe like this one! I thought of this recipe in the middle of my food shopping trip. That's right! I saw the pork shoulder on sale and it just kinda came to me!
This recipe was much easier to make than I originally intended. I put the pork in the slow cooker early in the morning and let it go low and slow. Your pickled red onions need to be prepped ahead of time as well. So, to assemble, you only need to make the avocado cilantro crema and crisp your tostadas.
Ingredients:
- corn tortillas
- olive oil
- pork shoulder
- barbecue sauce
- ketchup
- mustard
- apple cider vinegar
- avocado
- cilantro
- coconut milk
- lime juice
- salt and pepper
- pickled red onions
Kitchen Appliances:
The Steps to make the Tostadas
In the morning, place the pork in the slow cooker and put the slow cooker on low with some barbecue sauce drizzled on top. To have the pork done around 5 o'clock I usually put it in at about 7 o'clock in the morning.
Preheat the oven to 350 degrees. When the pork is done, remove it from the slow cooker into a bowl and use two forks to pull it apart. The pork should fall right apart. In the bowl with the pork, add barbecue sauce, ketchup, mustard and apple cider vinegar. Mix well. Brush both sides of the corn tortilla with olive oil and place in the oven. The tortilla should take about 10 minute to crisp. Flip your tortillas every 2 minutes until done.
Add avocado, cilantro, coconut milk, lime juice and salt and pepper to the blender. Blend about 30 seconds. Once the tortilla is done, spread the avocado cilantro crema on top. Add the pulled pork on top of that. Place the picked red onions on top. Garnish with cilantro.
How do I make Pickled Red Onions!
There are a ton of recipes out there! I have not created my own recipe quite yet, but really any recipe you can find should suffice! Make sure these are prepped ahead of time so they are ready for use!
Are these tostadas healthy?
Yes! These tostadas are gluten free and dairy free! The tortilla is also baked which cuts done on calories versus when they are fried!
If you love this recipe, you might also love:
- Mexican Street Corn
- Grilled Steak Burritos with Cilantro Lime Rice
- Steak and Ground Beef Jalapeño Chili
Don’t forget to follow me on Instagram! I update it daily with new recipes, kitchen tips, and much more! If you try one of my recipes, tag me on Instagram at @thebutteredgnocchi or use the hashtag #thebutteredgnocchi so that I can feature you!
Also check me out on Pinterest for more recipe ideas!
📖 Recipe
Pulled Pork Tostadas with Pickled Red Onions and an Avocado Cilantro Crema
Equipment
- Baking Sheet
- Blender
Ingredients
- 5 lb pork shoulder I usually cook about a 5 pound shoulder. I save the leftovers for other meals! You can use any size, as long as it fits in your slow cooker.
- ½ cup barbecue sauce
- ¼ cup ketchup
- ¼ cup apple cider vinegar
- 2 tablespoon mustard
- ½ can coconut milk full fat
- 1 avocado
- ½ cup fresh cilantro
- juice of 1 lime
- salt and pepper to taste
- 12 corn tortillas
- 2 tablespoon olive oil
- 1 cup pickled red onions
Instructions
- In the morning, place the pork in the slow cooker and put the slow cooker on low with some barbecue sauce drizzled on top. To have the pork done around 5 o'clock I usually put it in at about 7 o'clock in the morning.
- Preheat the oven to 350 degrees right before the pork is about to be done
- When the pork is done, remove it from the slow cooker into a bowl and use two forks to pull it apart. The pork should fall right apart.
- In the bowl with the pork, add barbecue sauce, ketchup, mustard and apple cider vinegar. Mix well.
- Brush both sides of the corn tortilla with olive oil and place in the oven.
- The tortilla should take about 10 minute to crisp. Flip your tortillas every 2 minutes until done.
- Add avocado, cilantro, coconut milk, lime juice and salt and pepper to the blender. Blend about 30 seconds.
- Once the tortilla is done, spread the avocado cilantro crema on top. Add the pulled pork on top of that. Place the picked red onions on top. Garnish with cilantro.
Comments
No Comments