It’s not often that I cook a pork roast, but since we bought 1/2 a pig from my 4-H cousin last summer, I needed some options. This quick dish has proven to be easy and versatile. It would work just as well for burritos, and as I was assembling the tostadas last time, it dawned on me that it would be fun to make a batch of shredded pork nachos!
Shredded Pork Tostadas
- 8 corn tortillas
- 2-3 c. cooked and shredded pork roast
- 2 Tbsp. chili powder
- 2 tsp. garlic powder
- 1/2 t. salt
- 1/2 c. water
- 1-3 tsp. hot sauce
- 2 c. shredded cheese
Toppings: sour cream, olives, green onions, lettuce, cheese
Place tortillas on a greased baking sheet. Bake at 400° for 12-15 minutes, until crispy and lightly browned.
In a large skillet, mix pork, chili powder, garlic powder, salt, water, and hot sauce. Simmer 5 minutes.
Spread 1/4-1/3 c. pork mixture onto each tortilla. Sprinkle with cheese. Return to oven for 5 minutes, or until cheese melts.
Serve with desired toppings.
How do your serve a pork roast? What do you do with the leftovers?