Pulled Pork Tostadas with Slaw and Chipolte Cream

By ctaubenheim

Ingredients

• CHILI RUB SLOW COOKER PULLED PORK
• 3 lb boneless pork shoulder or sirloin roast
• 2 Tbsp chili powder
• 1 1/2 tsp salt
• 1/2 tsp cayenne powder
• 1 Tbsp canola oil or other neutral flavored oil
• 1/2 c. chicken broth
• TOSTADAS
• 1 lb chili rub slow cooker pulled pork
• 3-4 limes
• 2 Tbsp canola oil or other neutral flavored oil
• 8 cups finely shredded cabbage

Details

Preparation time 15mins
Cooking time 495mins

Preparation

Step 1

Place oil in large skillet over medium high heat. Add pork, brown on all sides 6-8 minutes. Transfer meat to slow cooker. Warm broth in skillet, scraping, scraping up browned bits. Add broth to slow cooker, cover and cook 6-8 hr on low or 4-5 hour on high. Transfer meat to cutting board. Let rest 10-15 minutes. Stand meat into bite sized pieces. Season with cooking juices to taste. Makes enough for tostadas, plus leftovers.

TOSTADAS
Combine 2 Tbsp lime juice with oil in large bowl; add cabbage, onion and cilantro, toss to mix. Add salt to taste. Cut remaining times into 6 wedges each set aside in small bowl, combine sour cream and chipolte pepper. Salt to taste; set aside. Arrange tortillas on plates. Top with pork, slaw, sour cream mixture and tomatoes. Place lime and radish wedges alongside and serve.