Region: North America

Country- Mexican 🇲🇽

Paleo- All Paleo 💯

If you use salsa though, make sure you made it or the jar says no onions and garlic.

Macros- Log and weigh the pork separately. 🐖 Then make a recipe for the tostadas and log one serving.  If you don’t have the fats for the coconut cream sauce, use salsa. Servings- Personal preference. 🙃 Depends on how big your pork is and how much people want to eat that day.  I typically get 10 pounds, so I know I have enough and I’m hopefully 🤞 for leftovers.Ingredients- For the pork-At least 5 pounds pork butt or pork shoulder1 cup of chicken stock if you have it.  If not, water is totally fine.Lots of Kosher saltA  little bit of pepperJuice of a lime4 large deseeded and split down the middle jalapenos For the tostada-1 cup of coconut flour1 cup of tapioca flour4 tablespoons of melted ghee 2 beaten eggs1 teaspoon of baking powder1 teaspoon of salt For frying-Either use grapeseed oil or ghee.  This is a personal preference and how dry the dough is that day.  Try both and see what your family likes.  Go crazy and add BOTH oil and ghee!😳

steps

For the pork
1-Using an InstaPot or a crockpot, line the bottom of the pot with the jalapenos.  Pour in the chicken stock or water.  Squeeze the lime.

2-Salt and pepper the pork by rotating it on a cutting board and patting the seasoning into the meat.  Then place the pork into the pot, cover and cook.  Instapot set to high for 90 minutes and let it naturally release pressure.  Crockpot set on high and cook for 8 hours.  Both ways the pork should shred and pull apart very easily. 

For the tostada

1-Using a medium size mixing bowl, add all the ingredients, but leave the eggs for last.  

2-Form 8-10 balls from the dough and set aside.

3-Using a cast iron pan or a large frying pan, heat the pan to a medium heat and add the fat.

4-Using parchment paper, place one ball between two sheets and push down with your hand.  Grab a rolling pin and evenly roll it out in every direction.  Do not expect perfect circles! 😐Use a spatula to lift it and gently place it into the hot pan.  Fry evenly on each side until a light brown, about 2-3 minutes each side. For serving-Do it anyway you want to!!🤯-The coconut cream sauce is perfect with the pork. Salsa is always a winner for good flavor. If you don’t want the tostada, butter lettuce is perfect replacement!-Add some veggie toppings!! Diced tomatoes and cucumbers with Kosher salt are my favorite 😍

Helpful hints- If the tostada breaks, just try reroll and try again.  If it’s too dry, I’ve added a few drops of water when I reroll it.  You can also make the original balls smaller.

nutrition facts

Calories – 702
Protein – 43
Carbohydrates – 18
Fat – 50

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