Kailua Pork Tostadas Recipes

QUICK PULLED PORK TOSTADAS

Steps:

• Heat the oil in a 10-inch skillet over medium heat and add the onions. Cook, stirring occasionally, until the onions begin to soften, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/2 cup of the pico de gallo and the chipotle in adobo, if using, and cook, stirring frequently, until the tomatoes begin to break down, about 4 minutes. Add the chicken broth and bring to a simmer.
• Sprinkle the pork with 1 teaspoon salt and 1/2 teaspoon pepper. Add the pork to the skillet with the sauce and return to a simmer. Cover the skillet and simmer, flipping once, until the pork is just cooked through and tender, about 20 minutes. Remove the pork, cover loosely with aluminum foil and set aside for 5 minutes.
• Meanwhile, bring the sauce in the skillet to a boil and cook over medium-low heat until slightly thickened, about 5 minutes. Shred the pork with 2 forks, add it back to the skillet and toss well to coat. Season with additional salt and pepper if needed.
• Divide the shredded pork among the tostadas. Top with lettuce, cheese and the remaining pico de gallo. Drizzle with crema and top with radish slices. Serve with lime wedges.

KALUA PORK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.

3-INGREDIENT KALUA PORK (INSTANT POT OR OVEN)

Steps:

• Cut the pork butt into 3 pieces:
• Press the "saute" button on the Instant Pot. When the pot is hot, add a little oil and brown the pork pieces on all sides. Remove pork onto a plate and turn off the Instant Pot.
• Add the water to the Instant Pot. Stir to scrape up all the brown bits (that's the good stuff!) on the bottom of the pot.
• Add the liquid smoke and sea salt, and stir to mix.
• Place the pork pieces back into the Instant Pot. Cover and select the 'High-Pressure." Cook for 90 minutes. Allow pressure to release naturally. This is what the Kalua Pork looks like right after it's finished cooking:
• Remove the pork to a bowl. Pour the remaining pork drippings/juice into another bowl.
• Shred the pork, and add back as much juice as you'd like to keep it moist and tender. Traditional way is to shred the Kalua Pork super find, but people like to keep chunkier pieces of pork. Either way is delicious.
• Serve hot! With a bowl of rice ^_^

SPICY PORK TOSTADAS

Steps:

• Combine the oregano, salt, pepper and cayenne; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°., In a large skillet, saute onions in 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the green pepper, salsa, corn, beans, paprika, pepper flakes and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally. Stir in the cilantro; keep warm. , Shred pork with two forks; keep warm. In a large skillet, fry tortillas, one at a time, in remaining oil for 2 minutes on each side or until golden. Drain on paper towels. , Place tortillas on serving plates; top with shredded pork, onion mixture and cheese.

LIME-CHIPOTLE CARNITAS TOSTADAS

Steps:

• Add broth to a 5-qt. slow cooker. Mix seasonings; rub over all sides of pork. Place in slow cooker. Add onion and garlic cloves. Cook, covered, on low 8-10 hours, until meat is tender., Remove pork; cool slightly. Strain cooking juices, reserving garlic cloves; discard onion. Skim fat from cooking juices. Mash garlic with a fork. Shred pork with 2 forks. , Return cooking juices, garlic and pork to slow cooker. Squeeze lime juice over pork; heat through, stirring to combine. Layer tostada shells with pork mixture and toppings as desired. Serve with lime wedges.

KAILUA PORK TOSTADAS

Steps:

• Tostada It is important to have all ingredients ready to assemble tostadas and serve. In heated pan, brush tortillas lightly with cooking oil and griddle. You want them to be golden and slightly crisp but still flexible. Layer with pork, onion cilantro and a dollop of sauce. At the restaurant we serve these with a side accompaniment of Scirracha hot sauce. Pork Soak wood chips for 20 minutes in water prior to smoking. In large bowl combine soy, ginger, garlic, salt and pepper....add pork leg and marinate a minimum of 4 hours, or over night. Drain and reserve marinade. Place soaked wood chips in smoker and smoke pork for only 5 minutes. This will yield a mild smoky flavor. Heat oven to about 350-375. In a heavy roasting pan w/perforated insert, pour marinade in bottom and place pork on perforated pan, wrap in banana leaves, cover tightly w/foil and roast for 3-3 1/2 hours, until fork tender. Unwrap and discard leaves. When pork is cool enough to handle, shred into large bowl and toss 1 cup of cooked marinade with pork. Pork can be used immediately or refrigerated for another use. Cream Sauce Make ahead: Blend all ingredients but buttermilk in blender on high for 1-2 minutes. Slowly incorporate buttermilk until you have a smooth sauce or consistency of choice. Set aside at least an hour for flavors to incorporate.