While on the road this past week an email popped up “offering me the pleasure” of helping to plan an event meal and cook for a fly fishing related fundraiser coming up about month from now.
Turns out one of the guys involved was at Jake and Kaitlyn’s rehearsal dinner in Livingston last summer where we served up a killer pork shoulder taco and he wanted to see if we do some sort of spin on that for his event here in Texas.
I suggested we think about these Rib Rub Pork Shoulder Tostadas – the star of the show being that same slow-roasted, mouthwatering pork shoulder as in the tacos, crisped up in a hot skillet with another shot of the spicy rub – topped with a big mound of the classic (and then some) Tex Mex tostada toppings.
We’ve done this prep at home a few times in the past year and it’s great every time – the crunch of a good tostada flat adds interest though you could easily pile all this in a soft (or crispy) taco too.
Great salsas are a must here – the Tomatillo Avocado is our absolute favorite – though a good fruit based (with habaneros of course) salsa plays very well too.
This one needs to be in your rotation this summer – roast a bigger pork shoulder and you’ll be nibbling on pork goodness for a week or so…
6-8 pound Rib Rub Pork Shoulder, cooked and pulled
12-15 corn tortilla / tostada flats
Refried beans
1/2 pound (+/-) grated cheese – best with Monterey Jack or Cotija
1 small head iceberg lettuce, shredded
2-3 Roma tomatoes, cored and seeded, then diced
Handful of small radishes, trimmed and sliced thin
1/2 bunch cilantro, leaves and tender stems only, chopped1 recipe Tomatillo Avocado Salsa
1 recipe Hot Damn Texican Pico
Make the pork magic. Rub and slow roast the pork shoulder per the recipe, let it cool down a bit and shred. Keep stored in the fridge until you’re ready to sprinkle with a bit more rub and crisp it up in a hot skillet just before building the tostadas – keep that extra rub handy.
Sous up the rest. Prep the beans and whip together one or both of the salsas – the pico holds well though the Tomatillo Avocado Salsa shines best when made within a few hours of devouring. Finally, prep the vegetables and grate the cheese.
Preheat the broiler.
Build the best tostado you’ve had, ever. Slather a layer of hot refried beans over a tostada – not too much, just enough to cover – sprinkle with a bit of grated cheese, add a layer of meat, then more grated cheese.
Slip under the broiler if you’re into melty cheese (SWMBO thinks it makes things better), then add a pile of shredded lettuce, some chopped tomatoes, a sprinkle of sliced radishes and cilantro, then the salsa (or hot sauce) of your choice.
Serve with a cold adult beverage of choice and be ready to go make another couple when you’ve finished your first plateful.
Enjoy.
