Pulled Pork Tostadas with Ranch Beans and Mango Salsa
Leftover pulled pork. You plan for it and why wouldn't you? If you spend 18 hours slowly smoking a pork butt, you might as well throw another one or two on at the same time. Our family did just that for Memorial day, we smoked a couple of 9 lb. butts and a pork loin roast on our Kuma pellet grill. We served pulled pork sandwiches for a Memorial day BBQ, a big family camping trip, and we have had leftovers all this week.
If you go big on the pulled pork then you will need a few different ideas to keep dinner interesting during the week following your pork fest. These tostadas are a great fusion of Mexican and sweet BBQ:
Step 1: If you do not have leftover pulled pork then follow this recipe and make some.
Step 2: Heat up some ranch beans or baked beans. Slowly simmering next to your porks butts would be the way to go but any kind will do.
Step 3: Make some fresh mango salsa. Diced tomato, mango, sweet onions, and cilantro with a splash of lime will do nicely. Salt and pepper to taste.
Step 4: With 2 tablespoons of oil in a cast iron pan, fry some corn tortillas until they start to stiffen and become a little bit crispy on both sides.
Step 5: Re-heat your pulled pork.
Step 6: Assemble the tostadas: Spread a thin layer of baked beans on the tortilla followed by a generous portion of pulled pork. Next add some shredded cabbage, cilantro, onion and the mango salsa. Finish with some shredded cheese, sour cream, and diced avocados.
Serve right away and if you like it, add it to your tool box of great ways to enjoy leftover smoked meat.
Lime or lime juice