Pulled Pork Tostadas with Guacamole
by:
I love these... they are so easy to make and can feed a large group.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 100
1 1/2 cups good-quality spicy tomato salsa
1 large bag sturdy tortilla chips
RUB:
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon prepared chili powder
1 (about 4 pounds) boneless pork shoulder roast [Boston Butt]
GUACAMOLE:
8 ripe Hass avocados
1/3 cup fresh lime juice
2 teaspoons kosher salt
1/2 cup finely chopped fresh cilantro
Servings Per Recipe: 100
Amount per Serving
Calories: 66
- Total Fat: 4.7 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Cholesterol: 11.3 mg
- Sodium: 186.2 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 1.4 g
- Sugars: 0.7 g
- Protein: 3.6 g
preparation
1. To make the rub: In a small bowl, mix the rub ingredients with your fingertips.
2. Coat the roast thoroughly on all sides with the rub. Allow the roast to stand at room temperature for 20 to 30 minutes before grilling.
3. Grill the roast over Indirect Medium heat until the internal temperature reaches 185°F to 190°F, 3 1/2 to 4 hours. Adjust the grill’s temperature so it stays about 325°F. The meat should be so tender it pulls apart easily. Remove the roast from the grill, place it on a cutting board, and loosely cover with foil. Let rest for about 20 minutes.
4. Meanwhile, make the guacamole: Scoop the avocado flesh into a medium bowl. Add the lime juice and salt and, using the back of a fork, mash the guacamole together. Stir in the cilantro. Cover the surface with plastic wrap to prevent browning.
5. Using two forks, pull the pork apart into shreds, discarding any pockets of fat. If desired, finely chop the pork with a knife. Place the shredded pork in a large saucepan over medium heat and moisten with the salsa.
6. To serve, place about one tablespoon of pork on each tortilla chip. Top with about half as much guacamole. Serve while the pork is warm.
0
comments