Pulled Pork Tostadas w/ Stone Fruit Salsa
I cannot get enough of all the delicious stone fruit that is in season! I have been buying cherries for almost a month straight. It has had me daydreaming about having my own fruit trees and big vegetable gardens… Someday! For now I will obsess over my tiny patch in front of my apartment. I have harvested two whole green beans and a good amount of snow peas. My carrots, kale, mixed greens and broccoli are well on their way though!
I planted everything the first week of June, after digging up dozens of chive plants.
Now everything has gotten pretty big, apart from a few plants that kept getting chewed on by critters.
Including my lone sunflower plant that has a mind of its own trying to find the best spot for the sun.
Anyway, back to the toastadas. I had been wanting to make a salsa with all the delicious stone fruit I had. After melting into Pinterest for a while, I came across these delicious tacos on Iowa Girl Eats. I decided that was the way to go, except I chose to make toastadas to add a nice crunch to the dish. The savory garlic pulled pork pairs perfectly with the sweet, tangy salsa. If you are an avocado addict, like me, add some fresh avocado as well. You won’t be disappointed! The salsa is great served alone with tortilla chips, too.
Pulled Pork Tostadas w/ Stone Fruit Salsa
Ingredients
- 1 pork butt or shoulder/leg
- 6 cloves garlic
- 2 T cumin
- 2 T chili powder
- 2 T granulated garlic
- 1 T coriander
- 2 T salt
- 1 T black pepper
- 1/4 c canola oil
- 1 pt chicken stock
- 1/4 c chipotles in adobo minced (only a few peppers, unless you want it extra spicy!)
- 1/4 c honey
- 1/4 c BBQ sauce
- 8 small corn tortillas
- 2 avocados optional
- For the salsa
- 1 peach
- 1 cup cherries
- 1/2 cup diced onion
- 1 T minced jalapeno
- 1/2 T minced cilantro
- 1/2 T lime juice
- dash of salt
Instructions
- Cut the pork into 1 or 2 pound pieces and season each with cumin, chili powder, granulated garlic, coriander, salt and pepper. Cut small slits in the meat and place garlic cloves in each.
- Heat canola oil in large pan, sear the meat on all sides. Deglaze the pan with chicken stock.
- Add the meat and juices to your slow-cooker along with the chipotles, honey and BBQ sauce.
- Cook on high for 4-6 hours or low for 6-8 hours. When pork is tender, shred it with two forks and return it to the crock pot to cook for 20 additional minutes.
- For the salsa, combine the fruit, onion, jalapeño, cilantro, lime and salt. The longer the salsa sits, the more flavor it will develop.
- To serve, heat the tortillas in the oven at 425F until crispy. Top each with pulled pork, salsa and avocado.
Notes
