Tuesday, December 18, 2018

BBQ Pulled Pork Tostadas with Creamy Avocado Slaw

This meal is so full of flavor and could not be easier. The sweet pulled pork and creamy avocado slaw are an amazing combo and the crispy tostada shell adds that perfect crunch! While this is good served on it's own, I also enjoy it with a side of rice and beans or fresh fruit salad.




1. Place pork ingredients in a electric pressure cooker (like an Instant Pot) and cook on high pressure for 35 minutes; release steam for 5 minutes. Shred pork with two forks. (Alternatively, you can cook the pork ingredients in a slow cooker for 8 hours on low.)



2. Meanwhile, place avocado, sour cream, mayo, cilantro, lime juice, sugar, vinegar and salt in a food processor or blender and process until smooth. Place coleslaw veggies in a large mixing bowl and toss with dressing.




3. Place 2 tostada shells on each serving plate and top with pulled pork and slaw. Garnish with feta or queso fresco.




BBQ Pulled Pork Tostadas with Creamy Avocado Slaw
Serves 4

All you need:
Pork
1 yellow onion, sliced
1/2 cup chicken broth
2 1/2 pounds pork tenderloin, trimmed and cut into large chunks
2 teaspoons taco seasoning (I recommend the Spice Islands brand)
1 teaspoon salt
1 1/2 cups BBQ sauce (pick your favorite)

Slaw
1 ripe avocado, pitted and peeled
1/2 cup sour cream
1/2 cup mayo
1/4 cup chopped cilantro
Juice of 1 lime
2 tablespoons sugar
2 teaspoons white vinegar
1/4 teaspoon salt
1 (14 oz.) bag coleslaw veggies

8 tostada shells
Crumbled feta or queso fresco, for garnish

All you do:
1. Place pork ingredients in a electric pressure cooker (like an Instant Pot) and cook on high pressure for 35 minutes; release steam for 5 minutes. Shred pork with two forks. (Alternatively, you can cook the pork ingredients in a slow cooker for 8 hours on low.)
2. Meanwhile, place avocado, sour cream, mayo, cilantro, lime juice, sugar, vinegar and salt in a food processor or blender and process until smooth. Place coleslaw veggies in a large mixing bowl and toss with dressing.
3. Place 2 tostada shells on each serving plate and top with pulled pork and slaw. Garnish with feta or queso fresco.

No comments:

Post a Comment