Ok, not everyone has a container of homemade pulled pork in their freezer. The last time I made pulled pork for a crowd, I made 18 lbs. of pork and put away a container for pulled pork nachos. Tonight I had no idea what I was going to make for dinner and remembered the hidden container. Since pulled pork nachos is is not an acceptable dinner, I created a pulled pork tostada. All the ingredients were piled high on a toasted whole wheat flatbread beginning with arugula, a corn salsa with tomatoes from the garden, pulled pork (see link to recipe below), bbq sauce, more salsa, goat cheese and avocado slices. Oh my, the husband was quite surprised. Yes, this was a simple weeknight dinner that came together quickly because of my hidden container, but the tangy pulled pork, creaminess of the cheese and avocado, and brightness of the fresh salsa made this tostada a winner.
Pulled Pork Tostada
1 cup of arugula
1/4 cup goat cheese, broken into pieces
3 whole wheat flatbreads
1/2 sliced avocado
1 cup of tomatoes, I used a mixture of grape and chopped whole
1 fresh cob of corn, kernels cut from cob
Juice from 1/2 of lime
1 tsp. of olive oil
1 tablespoon of chopped red onion
Salt & Pepper
Preheat oven to 350 degree. Make the salsa by chopping grape tomatoes into quarters and regular tomatoes into the same size pieces, add fresh corn kernels, red onion, lime juice, olive oil, S&P. Set aside. Toast the flatbreads in a non-stick pan over medium heat until lightly browned on both sides. Line a sheet pan with parchment paper, place the 3 toasted flatbreads on a sheet pan, divide the arugula, 1/2 the salsa, pulled pork, bbq sauce, remaining salsa, goat cheese between the three flatbreads. Bake in a 350 degree oven for 10 minutes. Remove from oven and add the avocado slices to the top and serve. The easiest way to eat this tostada is with a knife and fork.
Serves 2-3
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