The Extra Time Is Well Worth The Wait!
Difficulty: Moderate
Prep Time: 40 minutes
Cooking Time: 10 hours
Ingredients
7 lbs. pork shoulder
1 1/2 cups onions, diced
1 1/2 cups green peppers, diced
1 1/2 cups red peppers, diced
1 cup cilantro leaves, rough chop
1 tomato, diced
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp pepper
2 tsp cumin
1 cinnamon stick
2 1/2 cups BBQ sauce
1-2 chipotle peppers in sauce, minced (canned)
6-8 flour tortillas
1 can black bean re-fried beans
1 cup frozen roasted corn
3 cups micro greens
1 cup shredded cheddar cheese
sour cream
minced parsley, garnish
oil
Cooking Tools
Disposable roasting pan
Small saucepan
Large skillet
Foil
Directions
Preheat oven to 325 Degrees F. Place pork shoulder in roasting pan. Place onions, green peppers, red peppers, cilantro and cinnamon stick around the pork. Season the pork with garlic powder, onion powder, cumin, salt and pepper. Place foil on top and seal edges. Place in oven and cook for 10 hours. The last hour of cooking the pork, place oil in the skillet on medium heat with enough oil, so when frying the tortillas it floats in the oil. Cook tortillas for 1 minute on each side and drain on paper towels. In a small sauce pan, add your favorite BBQ sauce and minced chipotle peppers, simmer on low heat. Reheat re-fried black beans and roasted corn, set aside. Once pork is cooked, remove from oven and foil. Remove cinnamon stick and discard. Shred pork in its juices and mix with the onions and pepper. To Assemble Tostadas: Place fried tortillas on a serving plate, spread re-fried beans on the tortillas. Shredded pork, onions, peppers on top of beans and spoon BBQ sauce. Layer micro greens, tomatoes, roasted corn, cheese, sour cream and garnish with minced parsley.
Yields 6-8
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