Description

A crunchy, flavorful, and fun to eat Tostada that is piled high with pulled pork, pineapple slaw, and finished off with a pineapple barbecue sauce.

Ingredients

Scale

Tostadas

1, 9 oz. package of Tostadas (1 each)
12 oz. pulled pork (3 oz. each)
2 fried plantains, sliced lengthwise and cut in half (2 slices each)
- 2/3 cup canola oil
- 4 tablespoons sour cream (1 tablespoon each)
1, 8 oz. package cotija cheese (2 oz. each)

Pineapple Slaw

1 small head red cabbage shredded, (approx. 4 cups)
1/2 small red onion, sliced
1 tablespoon pineapple sugar (not an affiliate link)
- substitute 1 tablespoon white granulated sugar and 1 teaspoon pineapple juice
1 teaspoon apple cider vinegar
1/4 cup olive oil
1/8 teaspoon each salt and white pepper
1 teaspoon sesame seeds
1/4 cup cilantro, chopped

Pineapple Barbecue Sauce

1/2 cup barbecue sauce
1/2 cup crushed pineapple, drained of liquid

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Instructions

2 days before

Follow the pulled pork recipe. You will need to reserve 12 ounces total for this recipe. You can freeze the remaining cooked pulled pork.

1 day before

Thinly shred the cabbage and onion and place into a bowl.
Heat the apple cider vinegar for 15 seconds in the microwave and use it to dissolve the pineapple sugar.
Once sugar is dissolved, whisk in the olive oil, salt, white pepper, sesame seeds, and cilantro. Pour dressing over the sliced cabbage and onion.
Store in refrigerator overnight to soften the vegetables and meld the flavor.

Day of

Mix together the 1/2 cup of barbecue sauce with the 1/2 cup of crushed pineapple, stir, and set aside.
Peel the ripened plantains (see note), slice in half, and then slice lengthwise. Fry each side in 2/3 cup canola oil until golden brown. Approximately 3-4 minutes per side. Remove to a paper towel and let cool.
Gently warm pulled pork in the microwave on the lowest power setting. (Approx. 1-3 minutes or until warmed through)
Place 3 ounces each on top of the tostada. Pile on the pineapple slaw. Follow that with the pineapple barbecue sauce. Sprinkle cotija cheese on top.
Serve alongside the fried plantains and sour cream.

Notes

To fry the plantains, make sure they are dark yellow or even black. The darker the color, the sweeter they will be. (Maduros) You may also fry them when they are green or yellow, but the flavor will be savory. (Tostones)

Prep Time: 3 days