The creaminess of the queso blanco goes perfectly with the cilantro and garden fresh salsa. Simple ingredients come together to make one tasty dish. I hope you enjoy it as much as my family did!
1 boneless pork shoulder roast, about 2 1/2 to 3 pounds
1 cup chopped onion
2 tbsp crushed garlic
1 bottle (12 ounces) barbecue sauce, your favorite
1 tbsp chipotle chile pepper
1/2 tsp dried oregano
3 to 4 tablespoons honey, or to taste
dash hot pepper
3/4 cup canola oil
Toppings & Garnish:
fresh salsa (see recipe below)
queso blanco, crumbled (Mexican white cheese)
lime tomato, diced
Place pork roast in a lightly greased 3 1/2 to 5-quart slow cooker. Combine onion, garlic, barbecue sauce, chipotle powder, oregano, honey, and hot pepper; pour over roast. Cover and cook on Low setting for 7 to 9 hours. Cool and remove from slow cooker. Shred meat making sure to tear into small pieces and combine with 1/2-1 cup salsa. Adjust amount to your liking. Set aside.
Line a cookie sheet with paper towels and set aside. In a medium sized non stick skillet add 3/4 cup of canola oil and heat to 350 degrees. Fry the tortillas, one at a time, using a fork to hold down the tortilla. Flip after one side is golden brown. Cook until the tortilla is crisp. Remove to a paper towel-lined cookie sheet and season with salt. Repeat with all tortillas.
To serve, place some of the shredded pork in the center of a tostada and top with crumbled queso blanco, sour cream, cilantro, and salsa. Squeeze a little lime juice on to add some zing (optional).
1 tomato, diced
1-14.5 ounce can of diced tomatoes with garlic and peppers
1/2 cup sweet onion, finely chopped
1/2 jalapeno, finely chopped
2 cloves garlic, finely chopped
handful of cilantro, finely chopped
1 tsp sugar
salt & pepper to taste
juice of 1/2 a lime
In a medium sized bowl combine tomato, canned tomatoes, onion, jalapeno, garlic, cilantro, lime juice, sugar, and salt & pepper.