This recipe for Pulled Pork Tostados was created for Liberation Nuts by Joe Hurd.
“This is a great recipe if you have friends coming round. The pulled pork takes a little time but is really simple. If you have any leftover meat from a big roast, this can be used instead of the pork.”
For the Pork:
- Pork shoulder (1kg)
- 20g dark brown sugar
- 1 tbsp chilli powder
- 1 tbsp cumin
1 tbsp crushed fennel
- 1 tsp of cinnamon
- Salt and pepper
For the Slaw & Tostados:
- 1 head of red cabbage
- 1 carrot
- 1 red chilli
- Hot pepper/buffalo sauce
- Bunch of chives
- 1 lime
- 100g Oven Baked Chilli and Lime Cashews with Peanuts & Roasted Corn
- 5 soft flour tortillas
Pre-heat oven to 180 degrees C.
Rub the pork with the dry ingredients and wrap tightly in foil. Place on a baking tray in pre-heated oven for 4-5 hours.
While the pork is in the oven, shred the red cabbage, carrot and red chilli. Bind with mayonnaise and the pepper sauce, before finely chopping and adding the chives, squeeze of lime juice (and some of the zest) and about half of the bag of Liberation Chilli and Lime Cashews, Peanuts and Roasted Corn. Mix well together.
About 10 minutes before the pork comes out, place the tortillas onto a grill tray and grill for two minutes until they become crisp. Set to one side (you could also do this in a hot, dry frying pan).
Remove the pork and tear it apart with two forks into lots of porky fibres. Mix with the cooking juice and serve on top of the tostados with a good portion of the slaw and some Liberation Chilli and Lime Cashews with Peanuts & Roasted Corn.