Sunday, October 28, 2012

Pulled Pork Tostada with Slaw and Chipotle Cream

I feel bad sometimes posting smoking recipes because I know most of you don't have a smoker or inclination to smoke something for 8 hours or more.  But this recipe actually was written for a slow cooker, so feel free to break out your crock pot.  



But for me and my house, we will use the smoker.  

For National Pork Month - Porktober - I wanted to make something different.  I found this Mexi-BBQ fusion recipe at Pork Be Inspired.  I am only going to note what I did differently so here is the link to the actual recipes for the pulled pork and the tostadas:

Slow Cooker Chili Rubbed Pulled Pork
Pulled Pork Tostadas with Slaw and Chipotle Cream



The pork roast has a mildly spicy chili rub that goes well with the cilantro lime slaw.  The chipotle creme put it over the top, these were great.  They get a little messy eating with your hands so have a fork on hand.  It comes in useful as a little shovel.   The same mix would be just as good in hard corn tortillas for crispy tacos, which might be a better option if using these for a party or game day food.  Either way, this recipe is a keeper.

Here's what I did different from the written recipe.
  • Smoked it instead of using a slow cooker.  The Big Green Egg IS my slow cooker.  I used 3 chunks of cherry wood and coal.
  • Pork Sirloin Roast - the recipe calls for pork shoulder but says a sirloin roast can be used.  I just HAD to try that.  It came out similar to pulled pork but I definitely prefer pork shoulder because it has a more luscious texture.
  • Pork Rub - I added a teaspoon of turbinado sugar (Sugar In The Raw) to 1) help with browning and 2) to balance the spiciness.  I also used McCormick Mexican Chili Powder instead of regular and their Hot Shot instead of cayenne. 
  • Chipotle cream - I used a Knorr chipotle cube and 1 tsp of lime juice in a cup of sour cream instead of as directed.  Simple and delicious, this would rock on a baked potato.  It really pulled everything together with this dish.
  • Cotija cheese - I had to include cotija cheese as a garnish, this dish was just screaming for it.  It wouldn't shut up.  Just kept yelling, "I NEED COTIJA CHEESE, FOR THE LOVE OF PETE, I NEED COTIJA CHEESE" so I gave in. 
The pork sirloin seasoned and ready to go onto the smoker.

It cooked similar to a pork butt.  7 hours 45 minutes for a 3.5 lb roast.  Cooked it at 250f and it did do a stall at an internal temp of 170f. 

The slaw was simple, just 6 ingredients - cabbage, red onion, cilantro, lime juice, oil and salt.

You could also use leftover BBQ pulled pork for this but the chili rubbed pork goes better, I think.
Need some inspiration for Porktober?  Hop over to Pork Be Inspired for this and other great recipes.  Here are some other pulled pork recipes from there:


Smokin' Hot Sister
So you may remember that my sister, Rhonda, bought a Big Green Egg and came to my house for a crash course on Egging.  She bought a table for her Egg that makes me green with envy!


Update:  Several folks have asked about her table.  She bought it at Turner Ace Hardware in Jacksonville, FL and it is made by Challenger Cabinets.  They have several models available in all kinds of finishes. Be prepared for sticker shock.....they aren't cheap!

Once back in Florida, she made pizzas for her first cook on her Egg.  Saturday night she smoked a pork butt for 14 hours and I have to say it looks like she nailed it.


She says it's because she is smarter than me and that she is a fast learner....and also mentioned that I was adopted*.  Pffft!  Older sisters WOULD say that.  I just think it's because I'm a great teacher :)

Disclaimer:  *I may have embellished that statement.  Or totally made it up.  What is she going to do, tell Mom and Dad?

25 comments:

  1. Oh, i'm drooling. This is a meal that my whole family would devour, it sounds amazing. And while it's true that I love a slow-cooker, there's no way it's going to give me a magical crust like that...so I NEED me a smoker. Or a big green egg. Whatever. ;D

    ReplyDelete
  2. Don't have a smoker, but LOVE my crockpot! And it looks like Sis definitely did a fabulous job. But of course, she learned from the master ... :)

    ReplyDelete
  3. I'm a sucker for any kind of pig in a tortilla, and you totally nailed it. Love the slaw. Fantastic presentation!!

    ReplyDelete
  4. How lucky are we?- BGE food wherever we roam!!!

    ReplyDelete
  5. The table your sister bought looks awesome! Where did she buy it??

    ReplyDelete
  6. Kyle - I know, sweet rig, isn't it? She got it at Ace Hardware in Jacksonville.

    ReplyDelete
  7. I love that there is some family Big Green Egg Competition going on!! lol
    Great minds must think alike.. I just made and posted a chipotle cream recipe myself... but I didn't know someone else had come up with the idea before me!! lol

    ReplyDelete
  8. I love that your sister has her own BGE now and the table is awesome!

    The tostadas have me drooling - you KNOW this is my kind of food!!!

    ReplyDelete
  9. my husband is dying for a smoker. i'll be referring to your blog often when we finally get one!

    ReplyDelete
  10. Hey, Chris

    I am missing something here or where are the instructions for the crock pot smoking? I jumped to the idea of doing it that way, please tell me where are the instructions. And is there any meat tastier than pork? NO.

    Love your tostadas.

    Mely

    ReplyDelete
  11. Hi Mely - It was embedded in the linked tostada recipe but to make it more obvious I added the link in my post too. Thanks!!

    PS: Thanks again for your tortilla tutorial!

    ReplyDelete
  12. Knorr makes a Chipolte cube??????????????? Where have I been to miss this? BTW, older sisters are always right and every younger sibling was adopted.
    Go Porktober!

    zanc@att.net

    ReplyDelete
  13. That last photo of the tostada looks so delicious Chris. Love those little slices of radish and I always serve them with my Mexican food. I've done a chile rubbed pork in the crock pot and it's delicious...my favorite is a Peruvian blend, but it's all good if you ask me.

    ReplyDelete
  14. Hey Chris,

    My brother beat me to the question regarding your sister's table. Any chance you can get the manufacturer's name so we can place an order through our Ace? "My" Ace has the standard issue table, which is not adequate for my needs. Thanks!!

    Kortney

    ReplyDelete
  15. I don't know where to start. Love me some tostadas and yours look like The Bomb! And as for Mexican food...it all screams "I need cojita cheese" One of my favorites. Another oustanding meal.

    And it looks like your sister had got the hang of it, but she couldn't have done it without your crash course.

    ReplyDelete
  16. I had no idea about the cubes. That would definitely be something worth keeping in the camp cook kit.

    ReplyDelete
  17. Chris, this looks great and even though you're rocking some pork in this dish, it actually could be pulled off as "somewhat healthy" I think... I'll have to add this to my list of pulled pork leftover ideas. Also, I think a nice avocado cream sauce would go great w/ this too. Great post and always, amazing pics! Steve

    ReplyDelete
  18. Now I'm envious of your sister, too...because of her egg, her table, and the fact that she is smarter than you. That says something! It's okay that you were adopted...but you didn't mention being dropped on your head - which you must have been to think we'd believe you made up such a story!

    ReplyDelete
  19. Wow,Chris!!!!Those tostadas look amazing...I would love four of those :)What a great meal!

    ReplyDelete
  20. This looks amazing, as usual, Chris! Your love for grilling runs in the family!


    Kim in MD

    ReplyDelete
  21. Glad you gave in to the cotija. That was the right choice. You have to admit it makes food taste good. Ever tried queso fresco? It's good too.

    ReplyDelete
  22. Your pork looks amazing. I have to say I have egg envy, and it is certainly green. Maybe someday. BTW, whoever did your hero shot, needs a raise. Great photo!

    ReplyDelete
  23. I don't have a smoker or a crock pot. LOSER, right? GREG

    ReplyDelete
  24. ugh, now I have smoker envy all over again. My crock-pot recipes bore me to pieces by comparison!

    ReplyDelete
  25. I'm OBSESSED with that 2nd photo!

    ReplyDelete