Ahh, the pork butt.
Few cuts of meat are as reasonably priced and versatile, and cooking it to fork tender perfection requires almost no culinary skills. Sure, you can show off your grill prowess and smoke it low and slow, painting on a tangy baste until the butt falls off the bone. Or, you can get smart and lazy and lock it the oven overnight at 250 degrees. While you’re sleeping, the fat-strapped butt is agreeably roasting away, preparing to fall apart in the morning as you carve it with eager forks. Your stupid-easy pulled pork is perfect for all sorts of applications, including barbecue sandwiches, pulled pork pizza, spicy pork wontons, the pork stew posole and these super delicious pulled pork tostadas with chipotle crema. I’ll be posting additional pulled pork recipes soon. Meanwhile, enjoy this hearty game day dish.
Pulled Pork Tostadas with Chipotle Crema
For the pulled pork:
1 6-lb. bone-in pork butt (shoulder roast)
3 bay leaves
Kosher salt and cracked black pepper
Heat oven to 250 degrees. Season pork generously with Kosher salt and cracked black pepper and place it fat side up in a good quality oven-proof roaster, such as Le Creuset. Add bay leaves and a small amount of water to the bottom of the roaster. Leave the lid off (this will ensure the fat crisps), and place in the oven overnight, or for about 8 hours. Remove from oven and cool. “Pull” the pork into shreds with your fingers or with forks, separating and discarding fat. Reserve pork for tostadas.
For the tostadas:
12.5 ounce package tostada shells (about 24 shells, assume 2 per person)
Guacamole or refried beans
A combination of the following:
Roasted red and yellow peppers, sliced
Shredded cabbage or lettuce
Crumbled queso fresco
Fresh sliced jalapeño peppers
Spread guacamole or refried beans on the surface of each tostada shell. Add pork, and a combination (or all) of the next seven ingredients. Drizzle with chipotle crema and serve.
*For the chipotle crema:
1 cup sour cream or Mexican crema (available in Latin American supermarkets)
2 tablespoons canned chipotles in adobo, chopped with juice
Combine sour cream or crema and chopped chipotles in a food processor until smooth. Taste. Add more chipotles for additional heat.