Pulled Pork Tostadas

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Prep Time: 1 hr | Cook Time: 8-10 hrs


Pickled Red Onions and Jalapeno

  • 1 Large Red Onion
  • 2 cups white vinegar
  • 2 cups of water
  • 1/3 cups cane sugar or white sugar
  • 2 tbsp sea salt
  • 6 garlic cloves
  • 1 tbsp peppercorns
  • 3 sliced jalapeños 

Pulled Pork

  1. Score fat cap on pork shoulder
  2. Coat w/ Gochujang as a binder then season w/ your favorite BBQ rub
  3. Smoke at 200F for 2 hours using Applewood, Then bump to 250F 
  4. When internal temp reaches around 170F remove then place in an aluminum tray and drizzle more Gochujang on bottom of pan with a can of Coconut Water.
  5. Cover than place back onto smoker until internal temp reaches 203F
  6. When done let rest for 1 hour before shredding
  7. On a tostada place some of the pulled pork, then some pickled red onions and jalapeños, then top with Mexican Crema, Hot sauces and Queso Fresca cheese and enjoy 

Pickled Red Onions and Jalapeños 

  1. Thinly slice the onions (it’s helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using
  2. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
  3. Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

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