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?