Another entry in my “what to do with that giant pork roast” series, these started out as tostadas but I piled so many veggies on top that it ended up being more of a salad in my opinion. Whatever it was, it was delicious. Feel free to sub veggies you like for those you don’t. Instead of salad dressing, we just used a liberal drizzle of salsa over the whole thing. Wonderful. And pretty too!
Shredded Pork Tostada “Salad”
Crunchy tostadas (I used 2 per person)
1-2 cups shredded pork (see below for the basic pork roast recipe)
Mixed salad greens
Avocado, sliced or diced
Black olives, sliced
If your pork roast is not hot, heat it up in the microwave or toss in a skillet for a few minutes to heat. Since I typically use leftovers to make these that is what I did.
Top with cheese and pile on the other toppings to suit your tastes. Drizzle salsa over the whole thing and eat!
Basic Pork Roast
Pork Butt or Shoulder Roast
1 onion, sliced or diced
2 cloves garlic
1 8 oz. can diced green chiles
Salt & pepper
Rinse pork roast and place fat side up in a dutch oven. Sprinkle with salt & pepper, top with onion, chopped garlic and green chiles. Put a lid on and roast at 350˚ for 3-4 hours, until tender and falling apart. Pull apart with two forks to shred.
Alternatively you can do this in the crock pot (mine was too big this time, so I did it in the oven instead). When I cook it in the crock pot, I turn it on high for the first hour, then down to low to cook the rest of the day.