Thursday, September 3, 2009

Pulled Pork Tostadas
with Guacamole

  • 1 tbsp kosher salt
  • 1 tbsp paprika
  • 1 tbsp brown sugar
  • 1 tsp prepared chili powder
1 boneless pork shoulder roast {Boston Butt}, about 4 pounds

  • 8 ripe avocados
  • 1/3 cup fresh lime juice
  • 2 tsp kosher salt
  • 1/2 cup finely chopped fresh cilantro
2 cups good-quality spicy tomato salsa
1 large bag sturdy tortilla chips

1. To make the rub: In a small bowl, mix the rub ingredients with your fingers.
2. Coat the roast to stand at room temperature for 30 minutes before grilling.
3. Grill the roast over Indirect medium heat until the internal temperature reaches 190 degrees about 4 hours. Adjust the grill's temperature so it stays about 325. The meat should be so tender it pulls apart easily. Remove the roast from the grill, place it on a cutting board, and loosely cover with foil. Let rest for about 20 minutes.
4. Meanwhile, make the guacamole: Scoop the avocado flesh into a medium bowl. Add the lime juice and salt and, using the back of a fork, mash the guacamole together. Stir in the cilantro. Cover the surface with plastic wrap to prevent browning.
5. Using two forks, pull the pork apart into shreds, discarding any pockets of fat. If desired, finely chop the pork with a knife. Place the shredded pork in a large saucepan over medium heat and moisten with the salsa.
6. To serve, place about one tablespoon of pork on each tortilla chip. Top with about half as much guacamole. Serve while the pork is warm.

Or you could....

Come to the Holla-N-Swalla space at the American Royal. If we have any extra pork butt, your welcome to take some home. Just add the guacamole & salsa to the chips, and your good to go!

I got this recipe from Weber's Real Grilling.

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