GINNA PARSONS: Cool weather means pork

By Ginna Parsons/NEMS Daily Journal

I’ve had pork on the brain lately. I suspect it’s because the weather has turned cooler, which makes me think of fall, which makes me think of sweet potatoes, which makes me think of pork.
And it also must be noted that every cooking magazine I picked up last week featured pork prominently in its recipes.
I finally broke down on Monday and went to the official pork website,, and poked around until I found a recipe that looked and sounded delicious: Pulled Pork Tostadas with Slaw and Chipotle Cream.
I read the reviews and all were good, although a couple of people said the chipotle cream was a little spicy for their young kids. (They suggested substituting regular sour cream instead.)
I’ll be making this recipe on Saturday. You can find the tostadas at Kroger, any Hispanic grocery and sometimes at Walmart. They come stacked in a bag of 20 or so and I think Old El Paso also sells them in a box of 8 or 10.

Pulled Pork Tostadas
with Slaw and Chipotle Cream
1 (3-pound) boneless pork shoulder or pork loin
2 tablespoons chili powder
11⁄2 teaspoons salt
1⁄2 teaspoon cayenne pepper
1 tablespoon canola or vegetable oil
1⁄2 cup chicken broth

3 to 4 limes, divided
2 tablespoons canola or vegetable oil
8 cups finely shredded cabbage or 1 bag slaw mix
1⁄4 red onion, thinly sliced
3⁄4 cup coarsely chopped fresh cilantro
1 cup sour cream
1⁄2 canned chipotle pepper in adobo sauce, seeded and minced
6 (6-inch) corn tostadas (flat crispy tortillas)
2 tomatoes, diced
3 radishes, cut in thin wedges
Place pork in a foil-lined pan. Combine dry ingredients and rub mixture on meat. Set aside.
Warm oil in a large skillet over medium-high heat. Add pork and brown on all sides, 6 to 8 minutes. Transfer meat to a slow cooker. Warm broth in skillet, scraping up browned bits. Add broth to slow cooker, cover and cook for 6 to 8 hours on low or 4 to 5 hours on high. Transfer meat to a cutting board. Let rest 10 to 15 minutes. Remove fat and shred meat. Reserve 1 pound pork for the tostadas and use the rest for something else.
Combine 2 tablespoons lime juice with oil in a large bowl; add cabbage, onion and cilantro, tossing to mix. Add salt to taste. Cut remaining limes into 6 wedges each and set aside.
In a small bowl, combine sour cream and chipotle pepper. Add salt to taste and set aside. Arrange tostadas on plates. Top with pork, slaw, chipotle cream and tomatoes. Place lime and radish wedges alongside and serve.
Makes 6 servings (remember, you’ll have plenty of leftover pork).
Ginna Parsons is the Daily Journal’s food/home/garden editor.

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