PULLED PORK TOSTADOS

By shirl1_

Ingredients

• 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
• Salt
• 1 cup sour cream
• 1/2 chipotle chile from a can of chipotle chile in adobe sauce, seeded and finely minced
• 6 8-inch Tostadas, (flat, crisped corn tortillas)
• 2 tomatoes, diced
• 3 radishes, cut into wedges

Details

Servings 6

Preparation

Step 1

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 tortillas on plates. Top with the pork, slaw, sour cream mixture, and tomatoes. Arrange the lime and radish wedges alongside and serve.



Makes 6 servings



*Use Chili Rub Slow Cooker Pulled Pork leftovers for this recipe.


Serving Suggestions


If you like, you can use regular tortillas, warmed up, instead of the crisped ones, to make soft tacos instead of tostadas. And you can experiment with the slaw to make it your own – try adding