Pulled Pork Tostadas

I made this recipe three days into my 21-day no-sugar detox and so far, so good! I decided to make pulled pork to use for several meals during the week. Here is the first, which is also my first go at almond flour tortillas. They turned out great. I ate two and was so stuffed! No guilt though, they are totally paleo and totally clean! My original plan was to make pork tacos, but when I was frying the tortillas, they ended up crispy instead of soft. They made perfect tostada shells and the taste reminded me of shells used for sopas. I cooked the pork in the crock pot and prepared the guac and salsa while the kids were in school so that when it was time for dinner, all I had to do was pull the pork, make the tortillas, and assemble. Enjoy!

Tostada recipe adapted from wheatfreeandglutenfreebreadrecipe.blogspot.com.


Makes 6 tostadas with leftover salsa and pork (3-4 servings).


Ingredients
Pork

1/2 cup water
1 5-pound pork butt roast (this actually comes from the pork shoulder, cut has a nice layer of fat on it)
sea salt
Tostada
2 cups almond flour

1/2 tsp sea salt

1/4 tsp ground cayenne pepper, or more to taste

2 large eggs

1 tsp + 2 Tbsp extra virgin olive oil

Garnish

simple salsa

guacamole

Preparation

Don't these look good? Fry tortilla for
a shorter time if you want a softer shell.

1. Place pork in a large crock pot, fat side up. Add water and season generously with sea salt.
2. Cook on low for 8 hours.
3. Remove any bones and chunks of fat. Use two forks to pull the pork. Reserve some of the juices and let the pork marinade in the juice until you are ready to serve.
4. In the meantime, prepare the simple salsa and guacamole. They have similar ingredients and are quick to put together at the same time.
5. To make tostada shells, combine almond flour, sea salt, and cayenne in a large bowl. Add eggs and 1 tsp olive oil and mix thoroughly with a spoon until a nice dough forms. If it seems dry, keep stirring for a bit. If needed, add just a touch of water.
6. Divide the dough into 6 equal portions. Roll each piece into a ball. One at a time, place each dough ball between two sheets of parchment and press with the palm of your hand until you form about an 1/4- to 1/8-inch thick circle.
7. Warm 2 Tbsp olive oil in a large skillet. Fry each tostada, one at a time, in the hot oil for about 30-40 seconds on each side. Transfer to a double layer of paper towels to drain.
8. To serve, place 1-2 tostadas on each plate, top with pulled pork and garnish liberally with salsa and guacamole.