Prep Time: 15 minutes
Cook Time: 5 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
4 cups cooked pork loin, shredded
1 tablespoon Mexican seasoning, (blend of cumin, cayenne and garlic powder)
1 tablespoon vegetable oil
2 cups refried black beans, OR refried red beans
1/2 cup red onions, thinly sliced
1/2 cup radishes, thinly sliced
4 cups lettuce, shredded
2 tablespoons queso fresco cheese, crumbled
2 tablespoons cilantro, finely chopped
4 limes, cut into wedges
hot pepper sauce, if desired
Stir together cooked pork and Mexican seasoning. Heat oil in large skillet over medium-high heat. Add pork to skillet and sauté for about 2 minutes to brown.
Lay tostadas onto plates and spread each with 1/4 cup of beans. Top each with 1/2 cup of shredded pork. Toss together vegetables and mound a generous 1/2 cup on each tostada. Sprinkle all with cheese and cilantro.
Serve with lime wedges and hot sauce, if desired.
*Cook 2-inch pork loin chunks in boiling water for 1 1/2 hours or until tender and easy to shred when cooled.
Plan for leftover pork roast to make this tasty dish. Makes a great dish for family nights or when watching the big game.
Calories: 242 calories
Protein: 22 grams
Fat: 8 grams
Sodium: 310 milligrams
Cholesterol: 50 milligrams
Saturated Fat: 2 grams
Carbohydrates: 24 grams
Fiber: 5 grams