Korean Pulled Pork Tostadas

By lorik

Ingredients

• MINCE:
• 1 bunch scallions, trimmed and chopped
• 1 bulb garlic, peeled
• 1 piece ginger (6×1-inch), chopped
• WHISK:
• 1/2 cup low-sodium soy sauce
• 1/4 cup Korean chili paste
• 3 Tbsp. rice vinegar
• 2 Tbsp. light brown sugar
• TRIM:
• 1 boneless pork shoulder roast (4 lb.)
• 1/4 cup water
• 16 purchased corn tostada shells (5-inch)

Details

Servings 16
Adapted from cuisineathome.com

Preparation

Step 1

Mince scallions, garlic, and ginger in a food processor.

Whisk together soy sauce,chili paste, vinegar, brown sugar, and minced scallion mixture; reserve half.

Trim excess fat from roast; discard. Cut roast into 4–5 equal pieces and
transfer to a 6- to 7-qt. slow cooker. Pour half the soy sauce mixture
and the water over pork. Cover slow cooker and cook pork until forktender on high setting, 3–4 hours.

Remove pork from slow cooker and, using two forks, shred; tent with foil. Skim fat from cooking liquid; discard fat. Transfer liquid
to a saucepan; bring to a boil over medium-high heat and reduce
to 1 cup, about 10 minutes. Add reserved soy sauce mixture to
saucepan and cook just to heat through, then toss with pork.

Serve pork on tostadas with your choice of pickled sides.

Per serving: 164 cal; 6g total fat (2g sat); 39mg chol; 610mg sodium; 12g carb; 1g fiber; 14g protein