Two of my favorite foods combined into one crispy bite
Course: Main Course
Cuisine: Burgers, Sandwiches, Pizza
Keyword: crispy flour tostadas, Mexican pizza
6-7lbpork shoulder roast, bone in
1tbspachiote pasteFound in Mexican aisle at grocery
1tbspTajin Mexican seasoning
1 1/2 - 2cupwater
Pickled Red Onions
1largered onion, thinly sliced
1/2cupapple cider vinegar
6tomatillos, husks removed
1yellow onion, quartered
12tbspprepared bean dip
8ozMonterrey Jack cheese, grated
1/4cupcotija cheese, crumbled
12miniflour tortillas (street taco size)
Mix achiote paste with lime juice and massage over pork roast. Season with Tajin Mexican seasoning and place in crockpot together with onion and water. Cook about 6-8 hours or until fork tender. Remove, let cool and shred. You will only be using 1-2 cups of the meat. Save the remainder for another use, like burritos.
Pickled Red Onions
Mix together vinegar, salt and sugar in a medium bowl. Place onions in mixture, cover and let sit at room temperature for at least 1 hour. You may need to stir every 15 minutes if the liquid doesn't reach all of the onion slices.
Place tomatillos, onion and jalapeno on a sheet pan and broil until charred. Remove from oven and blend together with water and sugar. (This makes more than you will need for pizzas. Save remainder for another use like salsa or burritos)
Microwave flour tortillas: Place 2 tortillas on a paper towel and cover with another paper towel. Microwave for 1 minute. They should be firm. Repeat with remaining tortillas.
Move tortillas to sheet pans. Spread 1 tbsp bean dip on each tortilla. top with 1 tbsp Monterrey Jack cheese and about 1 tbsp shredded pork. Broil until cheese is melted. Remove from oven and garnish with pickled red onion, salsa verde, cotija cheese and cilantro.
Use leftover pulled pork to make this recipe quick