Pulled Pork Tostadas with Pickled Onions
Pulled Pork Tostadas with Pickled Onions is one of our favorite pork recipes. I start this dish by making my tender pulled pork. Then, I make some zesty pickled onions. Finally, I bake the tortillas and top them with the pork, onions, queso fresco, avocado and cilantro. We like this dish for several reasons. First of all, I often make the pork in advance and store it in my freezer. Then, this dish takes less than a half hour to prepare. Secondly, I like that all the components of this dish can be made in advance. Then, in just a few minutes, I can assemble this dinner. Thirdly, I like that this pulled pork recipe makes enough for several dinners. Then, I can store it for months in my freezer. See my blog for lots of other pulled pork recipes. And, finally, we all love the crisp tortillas, tender pork, and tangy onions.
The Equipment I Used
- A Dutch Oven- I like to make my pork in an enameled cast iron Dutch oven. But, you could also use a casserole with a tight fitting lid. Or, cover the casserole tightly with foil.
The Ingredients Needed for Pulled Pork Tostadas with Pickled Onions
- Pork- You’ll need a boneless pork butt.
- Chicken Stock- I always use my own stock. The recipe is below.
- Queso Fresco- Store the leftover cheese in the freezer, if you don’t think you’ll need it soon.
- Red Onions- Use these to make the pickled onions.
- Tortillas- I use flour tortillas. But, if you prefer, use corn tortillas.
How I Made my Tostadas
- First, I made the pork. It’s important to keep the pot tightly covered.
- Next, I made the pickled onions. You can pickle them for ten minutes, or overnight.
- Finally, I assembled my tostadas.
If you like pulled pork, you need to try these delicious Pulled Pork Tostadas with Pickled Onions.
Pulled Pork Tostadas with Pickled Onions
Ingredients
For Spicy Pulled Pork:
- 2 onions, cut in one inch slices
- 3 lbs. boneless pork butt
- ½ tsp. cayenne pepper
- 1 tsp. black pepper
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 2 tsp. paprika
- 1 tsp. cumin powder
- ½ tsp. kosher salt
- 6 cloves garlic
- 1 cup chicken broth
- ¼ cup dark brown sugar
For The Pickled Onions:
- 1 red onion, halved and thinly sliced
- ¼ cup rice wine vinegar
- 2 tsp. granulated sugar
For Assembling the Tostadas:
- 8 six- inch flour tortillas
- 1 tbsp. olive oil
- 1 cup crumbled queso fresco cheese
- 1 lime, cut into wedges
- 1 avocado, sliced
- 1 cup chopped cilantro leaves
Instructions
- Begin by making the Spicy Pulled Pork: Preheat the oven to 300°.
- At the bottom of a large Dutch oven, place the sliced onions. Then put in the pork butt, fat side up. Mix all the spices and spread them all over the pork. Add chicken broth and garlic to the bottom of the pot.
- Bake, tightly covered, for 5 hours.
- Shred the pork with two forks, and stir in the sugar. You will have lots of leftover pulled pork for another use. This pork freezes great and see this blog for lots of other recipes using this pulled pork.
- While the pork braises, make the pickled onions: Simply stir together all the ingredients and chill until serving.
- Also, bake the tostada shells: Preheat the oven to 400°.
- Rub tortillas on both sides with olive oil and bake for 10 minutes on a baking sheet.
- Top the tortillas with pulled pork, queso fresco, cilantro, avocado, and pickled onions. Serve with the lime wedges.
Chicken Stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
