I know in the past, I’ve gotten pretty excited about what I call the Double-Duty Dinner. In a nutshell, it’s when something you make one night for dinner gets re-used later in the week in a different-tasting way. Like a roasted chicken on Monday that doubles for chicken soup on Thursday, or rice from a stir-fry that gets turned into pilaf the next day. Pulled pork has always been among my favorite Double Duty Dinner heroes. If pulled pork were my employee, it would get the Most Valuable Multitasker award. I would give it a $25 Amazon gift card and take it out for lunch…to a barbecue joint…just to watch the awkwardness unfold. Hidden cameras would be involved.
Anyway, pulled pork one of those versatile foods that seems to be just as comfortable in a pizza as on a sandwich–or in this case, on a tostada. This recipe calls for a few pre-made cups of it. I’ll leave it up to you what kind of pork to use, since there are a million pulled pork recipes out there and you quite possibly already have a favorite (or one you’d like to use for the other half of a Double-Duty Dinner). For ours, I seasoned a pork butt with brown sugar and a spice rub and let it simmer in the Crock Pot with some veggie broth for several hours. Still, I could see a barbecue-flavored version working just as well or even better, especially if you dig the taste of sweet, tomato-y barbecue sauce and creamy tomatillo dressing together. Now I think I need to make this again ASAP just to try that.
Pulled Pork Tostadas with Creamy Tomatillo Dressing
(Adapted from How Sweet Eats, dressing from The Girl Who Ate Everything)
Ingredients:
1 c. grape tomatoes, quartered
1/4 c. cilantro
1/2 c. red onion, diced
1 lime, juiced
salt and pepper, to taste
4 flour tortillas
3 Tbsp. olive oil
2-3 c. pulled pork, warmed
6 oz. Cotija cheese
2 c. lettuce, shredded
Creamy Tomatillo Lime Dressing
Directions:
1. Make pico de gallo: in a medium bowl, combine tomatoes, cilantro, red onion, lime juice, and salt and pepper. Set aside.
2. To make tostada shells, heat oven to 400 degrees. Line a large baking sheet (or two) with aluminum foil. Brush olive oil on both sides of tortillas and bake 5 minutes on one side, then flip and bake on the other side 2-3 minutes.
3. Assemble tostadas with shell, pulled pork, pico de gallo, cheese, lettuce, and tomatillo-lime dressing.
