Pulled Pork Tostadas with Slaw and Chipotle Cream
Prep Time: 30 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
1 pound cooked pulled pork, * warm or room temperature
3 or 4 limes
2 tablespoons canola oil, or other neutral-flavored oil
8 cups shredded cabbage, or 1 10-ounce bag coleslaw mix
3/4 cup fresh cilantro, coarsely chopped
1/4 red onion, thinly sliced
1 cup sour cream
1/2 chipotle chile from a can of chipotle chile in adobo sauce, seeded and finely minced
6 8-inch tostadas, (flat, crisped corn tortillas)
2 tomatoes, diced
3 radishes, cut into wedges
Halve and squeeze 1 or 2 of the limes to yield 2 tablespoons of juice. In a large bowl, combine the lime juice and oil. Add the cabbage, onion, and cilantro, tossing to combine. Add salt to taste. Cut the remaining 2 limes into 6 wedges each. Set the slaw and lime wedges aside.
In a small bowl, combine the sour cream and chipotle pepper. Season with salt and set aside.
Arrange the tostadas on plates. Top with the pork, slaw, sour cream mixture, and tomatoes. Arrange the lime and radish wedges alongside and serve.
Makes 6 servings
If you like, you can use regular tortillas, warmed up, instead of the crisped ones, to make soft tacos instead of tostadas. Experiment with the slaw to make it your own – try adding shredded zucchini, thinly sliced bell pepper, or diced cucumber.
Calories: 350 calories
Protein: 22 grams
Fat: 12 grams
Sodium: 380 milligrams
Cholesterol: 50 milligrams
Saturated Fat: 2 grams
Carbohydrates: 39 grams
Fiber: 6 grams