Quick Pulled Pork Tostadas Food

SHREDDED PORK TOSTADAS

Steps:

• Salt and pepper pork liberally. Combine the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze the orange over the pork (removing any seeds) and place the orange half in the slow cooker with the pork. Cover and cook on low for 6-8 hours or on high 3-4 hours.
• Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the canola oil over high heat. Press the shredded pork into the oil and fry until crusty on one side, cover and set aside.
• In the meantime, preheat oven to 425-degrees. Cover a cookie sheet with aluminum foil and place tortillas on top. Brush each tortilla with oil on both sides and bake for 5 min on one side. Flip tortillas over and bake an additional 2-3 minutes or until tortillas become crispy.
• Place about 1/4 c. of the pork mixture on each tostada (you will have leftover pork... heats up great for leftovers). Top with lettuce and additional toppings and serve!

QUICK PULLED PORK SANDWICHES

Steps:

• In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes.
• Meanwhile, in a medium bowl, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside.
• Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes.
• Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches or on the side.

SPICY PORK TOSTADAS

Steps:

• Combine the oregano, salt, pepper and cayenne; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°., In a large skillet, saute onions in 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the green pepper, salsa, corn, beans, paprika, pepper flakes and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally. Stir in the cilantro; keep warm. , Shred pork with two forks; keep warm. In a large skillet, fry tortillas, one at a time, in remaining oil for 2 minutes on each side or until golden. Drain on paper towels. , Place tortillas on serving plates; top with shredded pork, onion mixture and cheese.