Shredded Pork Tostadas with Cabbage Salad and Chipotle Cream

Cooking for One or Two, Recipes, Weekend Cooking, Worknight Dinners December 12, 2014

When I think of pulled pork, I generally think of a sandwich dripping with barbecue sauce, possibly alongside a heaping serving of macaroni and cheese or coleslaw. Pulled pork is versatile and doesn’t need to set your diet back, which is why I love these shredded pork tostadas.

Officially my new favorite way to cook pork, this recipe is from chef Lorena Garcia for the National Pork Board’s holiday 2014 campaign “Sabrosos Momentos con Chef Lorena Garcia” (Flavor-Filled Moments with Chef Lorena Garcia) on its Spanish-language website PorkTeInspira.com.

For those of us with a passion for Latin-inspired food but limited knowledge of the Spanish language, we have the recipe in plain old English. You can make our pulled pork sliders and create these delicious tostadas with the leftovers, or you can make them next time you’re entertaining and want something that you can whip up without using 1,000 dishes. You can even leave your guests to their own devices and set up a DIY station with the cabbage, cream mix and tomatoes so people can make them according to taste preference.

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Tostadas with Shredded Pork, Cabbage Salad and Chipotle Cream

Author: Chef Lorena Garcia for National Pork Board

Recipe type: Cooking for a Crowd, Worknight Dinner, Weekend Cooking

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 6

Ingredients

1 lb. of shredded pork meat
3 to 4 lemons
1 tablespoon of canola oil, or any other neutral oil
8 cups of finely shredded cabbage
¾ cup of cilantro, finely diced
¼ cup of red onion, finely chopped
1 cup of cream
½ can of chipotle peppers in adobo sauce,
seedless and finely diced
6 soft corn tortillas (each, 8” wide) • 2 tomatoes, sliced
Salt to taste

Instructions

Set aside 1 pound of shredded pork meat from your favorite pulled pork recipe. In a bowl, mix two tablespoons of lemon juice with oil; add the cabbage, onion and cilantro and mix them together. Add salt to taste.
Cut the remaining lemons into six slices each; set aside. In a small bowl, combine the cream and the chipotle. Add salt to taste; set aside. Arrange the tortillas on top of the plates.
Place the pound of shredded pork meat, the cabbage, the cream mix and the tomatoes on top of the tortillas. Place the lemon slices and radishes on the side and serve.

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Written by

Maris Callahan

Maris Callahan has been blogging about cooking, dining and entertaining since 2008. A public relations director by day, Maris is also a brand spokesperson, freelance writer and media relations expert with more than 10 years experience working with consumer brands. She lives in Chicago's Wicker Park neighborhood with her boyfriend Brad, chihuahua Henry and a very well-stocked pantry.