2 C. Pulled Pork (Recipe Follows)
1/2 Packet of taco seasoning
1/2 C. or 1 lg can of green chile
1/2 C Prepared Ranch dressing
30 Whole Grain Tostito Scoops
1/2 C Refried Beans
30 1/2 in cubes of Sharp Cheddar Cheese
1/2 C Light Sour Cream
1 Diced Roma Tomato, insides removed
1/2 Lg Jalapeno Seeds and Spines removed and finely diced
2 finely sliced green onion
* In a medium skillet slowly heat green chile and pork, once heated through turn up slightly and add taco seasoning and ranchdressing, bring to a simmer then turn to low.
* While Pork mixture is simmer assemble the Scoops by filling each scoop with 1/2 t each of refried beans and then a piece of cheese in the center.
*Assemble on cookie sheet and top with a generous heaping T of the pork mixture.
* Bake in preheated oven on 400 for 20 minutes, until crisp.
*Removed crisp tostadas, and top with sour cream, green onion and jalapeno, and serve warm.
Notes: I do not salt this dish at all because there is salt in the taco seasoning, ranch dressing and pulled pork. Also, I use a pastry bag for the sour cream to make even dollops, but if you do not have a pastry bag, you can use a sandwich baggie with a small hole cut in the corner,
ENJOY!!!
Pulled Pork
Brine:
1 C Baja Chipotle marinade
1 C Water
1/2 C Brown sugar
1/2 C Salt
3 T Smoked Paprika
* In Gallon bag combine brine ingredients. Add 2 lb pork roast.
*Brine in refrigerator for 2 days.
*Transfer, brine and all to slow cooker and cook on high for 1 hour then turn to low for 8 to 10 more.
*Remove pork roast from Crock pot and pulled apart with 2 forks. Refrigerate until ready to use, You can also freeze for up to 2 months.
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