Pulled Pork Tostada "Tower" with Yucatan Pickled Cabbage
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | cup | Corn oil |
| 3.50 | lb | Pork butt or shoulder (3.5 to 4 lbs), trimmed and whole |
| 2.00 | x | Onions, white , large, peeled, cut into large dice |
| 6.00 | x | Chiles, jalapeno , seeded, chopped |
| 2.00 | x | Ancho chile , dried, seeded, whole |
| 1.00 | qt | Knorr Ultimate Pork Base 6 x 1 Lb , prepared |
| 1.00 | qt | KNR CHIPOTLE BBQ SCE 4 x 0.5 GA |
| 1.00 | lb | Black beans , washed and picked, soaked (optional) |
| 2.00 | qt | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb , prepared |
| 2.00 | head | Cabbage , white, sliced thinly or chopped fine |
| 2.00 | x | Onions, red , sliced thinly |
| 1.00 | b | Cilantro , chopped |
| 1.00 | cup | Vinegar, local white |
| 0.50 | cup | Sugar, granulated white |
| 0.50 | cup | Water |
| 30.00 | x | Tostadas , fried, or mini fried corn tortillas |
| Salt and pepper to season | ||
| Lime wedges to garnish |
Preparation
1. In a large rondeau or high sided baking pan, heat corn oil until smoking hot, season pork butt with salt and pepper, and sear until golden brown on all sides.
2. Add in onions, jalapenos, and ancho chilies allowing to soften several minutes.
3. Deglaze pan with prepared Knorr Ultimate Pork Base, and add in the Knorr RTU Chipotle Barbecue Sauce. Allow mix to come to complete boil, reduce immediately to a slow simmer, cover and cook several hours or until meat can "pull" or fall off bone, fork tender. Note: this can be done in a 350˚ F oven also.
4. While pork cooks, place black beans into prepared Knorr Ultimate Chicken Base, bring to a boil and simmer for 1-1/2 hours, beans should be soupy and overcooked soft.
5. For pickled cabbage: place cut cabbage into a colander and lightly salt, allow to sit for 30 minutes and refrigerate.
6. In a pot combine water, vinegar and sugar, bring to a boil, turn mixture off, cool slightly 30 minutes.
7. Place cabbage, onions and cilantro into a bowl, pour warm pickling mix over and allow to absorb several hours, draining off excess moisture, refrigerate.
8. Remove pork, strain liquid and reserve, pull pork butt or shred into pieces.
9. To build towers, place a tablespoon of soft black beans onto plate, lay tostada on top, top with pork, cabbage and more beans, repeat until you have 3 levels.
10. Drizzle reserved sauce around plate and garnish with lime wedges.
